1/4CupParmesan cheese1/2 cup if you like it more cheesy
1 Table SpoonGingerFresh can be better
Salt & Pepper to taste
1- Preheat oven to 400 degree F
2- Clean and cut leeks in small pieces. Add 1 oz. of butter in a pan and sautéed the leeks with a ¼ cup of water until tender.
3- Boil water with a pinch of salt and cook macaroni “Al Dente”
4- Strain the pasta.
5- While pasta is cooking, prepare the sauce Béchamel. Melt 1 oz. of butter and mix 1 oz. of flour. When the butter and flour are well mixed (About 1 minute), add the milk. Keep stirring until the sauce thickened. When sauce is done, remove from heat source add cumin, ginger, nutmeg and Parmesan cheese. Mix well.
6- Pour the sauce on top of leeks; add pasta and mix until pasta are coated with the sauce.
7- In an oven safe dish, transfer the pasta, sprinkle the Swiss cheese on the top and cook in the oven for 15-20 minutes or until cheese start to turn a golden color.
8- Serve and enjoy!
My better half likes meatball, so I added them to the dish before putting it in the oven.