MAC AND CHEESE WITH LEEKS AND GORGONZOLA
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
- In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.
- Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.
- In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
- Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.
BACON, LEEK, AND TOMATO MACARONI AND CHEESE
Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!
Provided by dawn2376
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in an 8-quart stockpot.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
- Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
- While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
- Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
- Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 62.5 g, Cholesterol 85.6 mg, Fat 29.3 g, Fiber 3.3 g, Protein 31.1 g, SaturatedFat 16.3 g, Sodium 1964.9 mg, Sugar 4.3 g
LEEK MAC AND CHEESE
Posting for ZWT#6. Cooks usually reserve dark, tough leek greens for stock but here they are incorporated into mac and cheese. From Food & Wine.
Provided by WiGal
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
LEEK TOMATO DISH
Leeks are layered with tomato slices and mozzarella cheese, and topped with herbs and crushed crackers. This simple casserole is a great accompaniment to a summer meal!
Provided by sal
Categories Side Dish Casseroles
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix crushed crackers, rosemary, thyme and sage.
- Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 173 calories, Carbohydrate 20.5 g, Cholesterol 15.8 mg, Fat 9 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 189.1 mg, Sugar 5.9 g
MACARONI CHEESE WITH LEEKS
A lovely dish with leeks and garlic. A big hit with the whole family...hence low/no salt. Adults can always add it as needed.
Provided by annamc
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C. Cook the macaroni.
- Heat the oil in a pan and add the garlic and leeks and allow to soften.
- Melt the butter in a pan.Stir in the flour gradually.
- Add the milk gradually, stirring to avoid lumps.Add the mustard.
- Add the cheese and stir the mixture until it has melted into the sauce.
- Stir the leeks into the sauce. Add the cooked pasta.
- Put the mixture into an oven proof dish, top with cheese and bake for 20mins.
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- Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leeks 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.
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