Instructions

1. Melt butter in pot over medium heat. Add leeks and garlic. Cook until softened. Add mustard powder, Worcestershire sauce, and flour, stir to incorporate.

2. Add vegetable stock in slow steady stream stirring vigorously. Add macaroni and cheese. Cook on medium low for 20 minutes stirring occasionally. Remove from heat and add cream and adjust seasonings.

3. To serve, ladle into bowls and top with toasted bread crumbs and grated cheddar.