Leek Mac and Cheese
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 tablespoons unsalted butter, DIVIDED
- 1 bunch leek greens, thinly sliced (from 1 1/2 pounds of leeks)
- salt, to taste
- 1⁄4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups half-and-half or 3 cups whole milk
- 2 1⁄2 cups cheddar cheese, shredded DIVIDED
- 1 lb elbow macaroni
directions
- Preheat the oven to 350°.
- Melt 2 tablespoons of the butter in a large skillet.
- Add the leek greens and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper.
- Cook over low heat until very tender, about 20 minutes.
- Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.
- Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes.
- Remove from the heat.
- Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
- In a large saucepan of salted boiling water, cook the macaroni until nearly al dente.
- Drain well.
- Add the macaroni and the cheese sauce to the leek greens and stir until combined.
- Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese.
- Bake for about 40 minutes, until bubbling.
- Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes.
- Let stand for 15 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin