Three-Cheese Macaroni with Leeks Three-Cheese Macaroni with Leeks

Author: Canadian Living

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



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
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Three-Cheese Macaroni with Leeks