Stove-top ham and leek mac & cheese

Cook macaroni in large saucepan of boiling water according to packet directions until al dente. Drain.

Meanwhile, melt butter in large heavy-based pan over medium heat. Add leek and cook for 3 - 4 minutes until softened, stirring continuously. Add flour and cook for 1 minute, stirring continuously. Gradually add milk, stirring until smooth. Bring mixture to the boil, reduce heat and simmer for 1 minute. 

Add ham and season with salt and pepper. Stir in macaroni, cheddar and 150 g of the parmesan. Cover the surface with plastic wrap to prevent a skin from forming and keep warm. 

Heat oil in a medium non-stick frying pan. Add breadcrumbs and cook, stirring over medium-low heat until lightly golden. Add garlic and cook, stirring for 1 minute. Stir through parsley and season with salt and pepper. Cook for 1 minute. Remove from heat.

Spoon the mac and cheese into serving bowls and top with the breadcrumbs and remaining parmesan cheese. Serve immediately.