Penne with Leeks and Bacon  I think this is nicest made with the
larger type of pasta called penne, but macaroni is almost as
good. You can vary this by using all kinds of different
ingredients, such as onions or sliced sautéed courgettes in
place of leeks. Or by adding 4 oz (110 g) of sautéed sliced
mushrooms and using less bacon.  Serves 4  Penne with Leeks and
Bacon  12 oz (350g) penne or macaroni  3 small leeks, cleaned
and chopped  6 oz (175 g) streaky bacon, de-rinded and chopped
 olive oil  2 oz (50 g) butter For the sauce:  2 oz (50 g)
butter  2 oz (50 g) plain flour  1½ pints (850 ml) milk  6 oz
(175 g) Cheddar cheese, grated  3 fl oz (75 ml) double cream
 freshly grated nutmeg  salt and freshly milled black pepper For
the topping:  2 level tablespoons freshly grated Parmesan
(Parmigiano Reggiano)  1 level tablespoon breadcrumbs  2 pinches
cayenne pepper You will also need a 3 pint (1.7 litre) pie dish,
well buttered.   Start by bringing a large saucepan of water to
simmering point, add some salt, a