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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Cooks usually reserve dark, tough leek greens for stock but here they are incorporated into mac and cheese. From Food & Wine. 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:
1. Preheat the oven to 350°.
2. Melt 2 tablespoons of the butter in a large skillet.
3. Add the leek greens and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper.
4. Cook over low heat until very tender, about 20 minutes.
5. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.
6. 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.
7. Remove from the heat.
8. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
9. In a large saucepan of salted boiling water, cook the macaroni until nearly al dente.
10. Drain well.
11. Add the macaroni and the cheese sauce to the leek greens and stir until combined.
12. Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese.
13. Bake for about 40 minutes, until bubbling.
14. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes.
15. Let stand for 15 minutes before serving.
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