This adult-style pasta with robust cheeses and broiled tomatoes is ideal for a potluck or casual get-together.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2007
- 3 tablespoons butter
- 2 leeks (white and light green parts only) sliced into rounds
- 2 bay leaves
- 1 clove garlic minced
- 3/4 teaspoons salt
- 1/2 cup white wine
- 1/2 cup sodium-reduced chicken stock
- 1/3 cup all-purpose flour
- 5 cups milk
- 2 cups shredded Emmental cheese
- 1 cup shredded Gruyère cheese
- 3/4 cups grated Parmesan cheese
- 1 1/2 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- 1 pinch cayenne pepper
- 4 cups macaroni
In saucepan, melt butter over medium heat; fry leeks, bay leaves, garlic and salt, stirring occasionally, until softened, about 7 minutes.
Stir in wine; boil, stirring, until liquid is evaporated, about 4 minutes. Whisk in flour; cook, whisking, for 1 minute. In steady stream, whisk in milk; simmer, whisking, until thick enough to coat back of spoon, 10 to 12 minutes.
Reserve 1/4 cup (50 mL) each of the Emmental, Gruyere and Parmesan cheeses. Whisk remaining cheese, mustard, nutmeg and cayenne pepper into sauce until melted, about 1 minute. Discard bay leaves.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; stir to combine. Spread in 13- x 9-inch (3 L) glass baking dish. Sprinkle with reserved cheeses. (Make-ahead: Cover and refrigerate for up to 2 hours; add 10 minutes to baking time.)
Bake in 350°F (180°C) oven until bubbly, about 25 minutes. Broil until golden, about 2 minutes.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 691 mg
- Protein 28 g
- Calories 539.0
- Total fat 23 g
- Cholesterol 72 mg
- Saturated fat 14 g
- Total carbohydrate 55 g
- Iron 20.0
- Folate 60.0
- Calcium 60.0
- Vitamin A 22.0
- Vitamin C 2.0