Three-Cheese Macaroni With Leeks |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
3 tablespoons butter |
2 leeks, sliced into rounds (white and light green parts) |
2 bay leaves |
1 garlic clove, minced |
3/4 teaspoon salt |
1/2 cup white wine (chicken broth may be used instead) |
1/3 cup all-purpose flour |
5 cups milk |
2 cups emmenthaler cheese, shredded |
1 cup gruyere cheese, shredded |
3/4 cup parmesan cheese, grated |
1 1/2 teaspoons dry mustard |
1/4 teaspoon ground nutmeg |
1 pinch cayenne pepper |
4 cups whole wheat elbow macaroni |
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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