Three-Cheese Macaroni with Leeks
This adult-style pasta with robust cheeses and broiled tomatoes is ideal for a potluck or casual get-together.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 539 |
| pro | 28 g |
| total fat | 23 g |
| sat. fat | 14 g |
| carb | 55 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 691 mg |
| % RDI: | - |
| calcium | 60% |
| iron | 20% |
| vit A | 22% |
| vit C | 2% |
| folate | 60% |
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3 tbsp (50 mL) butter
2 leeks (white and light green parts), sliced into rounds
2 bay leaves
1 clove garlic, minced
3/4 tsp (4 mL) salt
1/2 cup (125 mL) white wine or sodium-reduced chicken stock
1/3 cup (75 mL) all-purpose flour
5 cups (1.25 mL) milk
2 cups (500 mL) shredded Emmental cheese
1 cup (250 mL) shredded Gruyère cheese
3/4 cup (175 mL) grated Parmesan cheese
1-1/2 tsp (7 mL) dry mustard
1/4 tsp (1 mL) ground nutmeg
Pinch cayenne pepper
4 cups (1 L) macaroni
Preparation:
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, Gruyère 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.
Additional Information
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Variation
Three-Cheese Macaroni with Leeks and Ham: Stir 6 oz (175 g) cooked sliced ham, julienned, into pasta along with the sauce.
Source
Canadian Living Magazine: March 2007
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