Healthy Mac n' Cheese

Remove the roots and the green from the leeks and cut them into 4 equal sections. Cook the pieces for 10 minutes in salted water. Drain well, then remove the core from each section to form tubes. Chop the cores.

Cook the macaroni in boiling salted water, drain and add the chopped leek cores, bechamel sauce, ham, swiss cheese, salt, and pepper.

Mix well and place the mixture in the freezer bag. Cut off 1 of the corners of the bag and use it as a piping bag to stuff the leek tubes with the mixture. Spread the rest of the mixture on the bottom of the casserole dish.

Form rows of leek tubes on top of each other by placing 2 paler tubes vertically, 2 greener ones horizontally against the first ones and so on until the casserole is covered. Bake for 20 min at 350 °F and serve.