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Three-Cheese Macaroni With Leeks

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“I had some leeks to use up from Easter so decided to try this recipe. So glad I did - it's a more upscale version of an old favourite and the whole family loved it. I made it with whole wheat macaroni to boost its nutritional value but use whatever you like.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, melt the butter over medium heat and fry the leeks, bay leaves, garlic and salt, stirring occasionally, until the leeks and garlic are softened, about 7 minutes.
  2. Stir in the wine and boil, stirring, until the liquid is evaporated, about 4 minutes.
  3. Whisk in the flour; cook, whisking, for 1 minute.
  4. In a steady stream, whisk in the milk and simmer, whisking, until thick enough to coat the back of a spoon, 10 to 12 minutes.
  5. Reserve 1/4 cup of each of the cheeses and whisk the rest, along with the mustard, nutmeg and cayenne pepper into the sauce until melted, about 1 minute.
  6. Discard the bay leaves.
  7. Meanwhile, in a large pot of boiling salted water, cook the macaroni until tender but firm, about 8 minutes.
  8. Drain and return to the pot.
  9. Add the sauce and stir to combine.
  10. Spread the pasta and sauce in a 9" x 13" baking dish and sprinkle with the reserved cheeses.
  11. Bake in a 350 degree F oven until bubbly, about 25 minutes.
  12. Broil until golden on top, about 2 minutes.

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