This leek, potato and horseradish mac 'n' cheese is peak comfort food

INGREDIENTS

• 50g unsalted butter

• 2 tbs extra virgin olive oil

• 2 leeks, thinly sliced

• 2 desiree potatoes, peeled, coarsely grated

• ¼ cup (35g) plain flour

• 600ml pure (thin) cream

• 2 tbs finely grated fresh horseradish

• 300g cooked macaroni or pasta shells, cooked to packet instructions, drained, refreshed

• 8 thyme sprigs, leaves picked from half

• 150g Gruyère, coarsely grated

• 2 buffalo mozzarella balls, torn

METHOD

1.Preheat the oven to 200°C. Heat butter and oil in an ovenproof frying pan over medium-low heat. Add leek and 1 tsp salt flakes and cook, stirring regularly, for 20 minutes or until very soft. Add potato and cook for 2-3 minutes to soften. Add flour and cook, stirring, for 1 minute, then add cream ¼ cup at a time and stir until smooth. Bring to a simmer and cook for 5 minutes or until slightly thickened. Stir in horseradish, 3 tsp freshly ground black pepper, pasta and thyme leaves. Stir in half the Gruyère and pour the mixure into a 1.5-litre baking dish. Scatter with mozzarella, remaining 75g Gruyère and remaining thyme. Bake for 30 minutes or until golden and bubbling.