Baked Penne with Cheddar & Leeks

Hi friends, are you still with me? In yesterday's food-free post, I promised you a tasty recipe. What can be more tasty than cheese...and lots of it! Not much if you ask me. This upscale version of macaroni and cheese has plenty of cheese and a twist to boot.



Actually the twist in this dish is two-fold. For one, eggs, in lieu of a roux, are used as a thickener which creates a gooey custard. For two, the addition of sweet leeks provides the perfect counterbalance to the cheddar.  All together it takes your everyday macaroni and cheese comfort food to a whole new level of cheesy goodness. 

While it takes a little extra effort to make this dish, it is definitely worth it.  It makes enough to serve a crowd, a couple of hungry teenagers, or simply to reheat throughout the week for lunches.  Served with a side of green beans, a salad or whatever is your favorite vegetable, Baked Penne with Cheddar and Leeks is sure to become a family favorite!

Have a fabulous weekend and thank you for visiting Alida's Kitchen!


Baked Penne with Cheddar and Leeks
Serves 8 to 10

1/4 cup (1/2 stick) butter  (I used light butter)

5 cups chopped leeks, white and pale green parts only; about 5 large
2 garlic cloves, minced

1/4 cup all purpose flour

3 1/2 cups skim milk

1 pound extra-sharp cheddar cheese, coarsely grated, about 4 cups packed

1 tablespoon Dijon mustard

1 teaspoon hot pepper sauce
Fresh ground pepper

2 large eggs

1 pound penne pasta

1. Spray baking dish with cooking spray 13 x 9 baking dish. Set aside.  Preheat oven to 400°F.
2. Melt 1/4 cup butter in heavy large saucepan over medium heat.
3. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally (about 12 minutes; do not brown).  After about 10 minutes, add minced garlic to the leeks to cook for the final 2 minutes.  
4. Then uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. 
5. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
7. Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
8. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.  Let stand 15 minutes. Serve hot.

Adapted from Bon Apetit