Prep 15 mins
Cook 55 mins
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.
- 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
- 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.
- Stir in the wine and boil, stirring, until the liquid is evaporated, about 4 minutes.
- Whisk in the flour; cook, whisking, for 1 minute.
- 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.
- 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.
- Discard the bay leaves.
- Meanwhile, in a large pot of boiling salted water, cook the macaroni until tender but firm, about 8 minutes.
- Drain and return to the pot.
- Add the sauce and stir to combine.
- Spread the pasta and sauce in a 9" x 13" baking dish and sprinkle with the reserved cheeses.
- Bake in a 350 degree F oven until bubbly, about 25 minutes.
- Broil until golden on top, about 2 minutes.