You’ll Need
Main
75g dried penne pasta, cooked
100g leftover cooked ham, diced
½ small leek, thinly sliced
1 clove garlic, finely sliced
1 tsp olive oil
Sauce
50ml double cream
25g cream cheese
20g mature cheddar, grated
10g Parmesan, grated
½ tsp Dijon mustard
Salt and black pepper
Topping
20g mature cheddar, grated
Optional but Dangerous
Crispy bacon pieces
Chilli flakes
Garlic bread
Fresh parsley
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Cook the pasta according to the packet instructions until just al dente. Drain well.
Place the sliced leek, garlic and olive oil into a small foil tray or ovenproof dish.
Air fry for 4–5 minutes, stirring once, until the leek has softened.
Stir in the diced ham and cook for a further 2 minutes.
Add the cooked pasta, double cream, cream cheese, Dijon mustard, grated cheddar, Parmesan, salt and black pepper.
Mix everything together until the pasta is evenly coated in the creamy sauce.
Sprinkle the remaining cheddar over the top.
Return to the air fryer for 5–6 minutes, until the cheese is bubbling and lightly golden.
Finish with chopped parsley if using and serve immediately.