Leek Mac and Cheese
Comfort food is starting to call our name and we are here for it!
This luscious macaroni and cheese features the earthiness of Manchego which pairs especially well with a substantial red wine like Zinfandel... now that is some boujee Mac and Cheese right there!
The recipe
Leek Mac and Cheese
- Serves
- 4
- Prep Time
- 30 mins
- Cooking Time
- 40 mins
Ingredients
- 4 tablespoons unsalted butter
- 1 bunch leek greens thinly sliced
- Salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 3 cups half-and-half or whole milk
- 2.5 cups Manchego cheese, shredded
- 500 grams elbow macaroni
Method
- Preheat the oven to 180°. 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.
- 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 grill on and grill the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.
MacaroniCheeseVegetarian