Macaroni Cheese With Leeks Recipes

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.

LEEK MAC AND CHEESE

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.

EASY PASTA BAKE WITH LEEK AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
• Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
• Bake in the preheated oven until lightly browned, about 10 minutes.