Cook the pasta in salted water. Drain it and stir in some olive oil
Make the bechamel: melt two to three tablespoons of butter in a pot until bubbly. Add a tablespoon of flour and whisk thoroughly until combined. Lower the heat and add the milk. Whisk until combined and turn of the heat once the sauce starts to thicken
Cut the leek. Cook it in a pan with some butter. Season with salt and pepper
Add the cheese, ham and leek to the bechamel and stir until the cheese melts. Taste and season with salt, pepper and nutmeg
Mix the pasta with the sauce. Put it in an oven dish. Add some extra cheese on top and cook it in the oven until the top is crispy and golden brown
