Creamy Macaroni Cheese Leeks

I was craving comfort on a drizzly Tuesday when I threw leeks into my usual mac and cheese, mostly because they were wilting in the crisper. The sweetness they added caught me off guard in the best way. Now I can't imagine making this without them.

I made this for my neighbor after her surgery and she called it the kind of meal that makes you forget you're supposed to be resting. She ate two servings straight from the dish. I think the leeks made her feel like it was fancy enough to be special, even though it was just Tuesday night leftovers repurposed into something warm.

Ingredients

• 300 g macaroni: Use the elbow kind or small shells, anything with ridges grabs the sauce better and I learned that after years of smooth penne sliding around.
• 2 medium leeks, white and light green parts only, thinly sliced: Wash them really well between the layers because grit hides in there and one bite of sandy leek ruins everything.
• 40 g unsalted butter: Salted butter works in a pinch but then you have less control over the seasoning and this sauce needs balance.
• 40 g all-purpose flour: This builds the roux that thickens your sauce, don't skip the one minute cooking time or it tastes raw and pasty.
• 700 ml whole milk: Whole milk is key here, I tried 2 percent once and it felt thin and sad.
• 180 g mature cheddar cheese, grated: Mature cheddar has the sharpness that cuts through all that cream, mild cheddar just disappears.
• 40 g parmesan cheese, finely grated: The parmesan adds a salty, nutty backbone that makes the whole thing taste more grown up.
• 1 tbsp cream cheese (optional, for extra creaminess): I add this when I want it to feel really luxurious, it makes the texture almost velvety.
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground nutmeg (optional): Nutmeg is my secret, just a whisper of it makes people ask what's different in a good way.
• 1 tsp Dijon mustard: This brightens the whole sauce and keeps it from feeling heavy, don't leave it out.
• 30 g breadcrumbs, 20 g grated cheddar or parmesan cheese, 1 tbsp olive oil: The oil helps the topping crisp up instead of just drying out, I learned that after a few sad, pale toppings.

Instructions

Prep the Oven and Dish:

Preheat your oven to 200°C (400°F) and butter a medium baking dish so nothing sticks later. I like using a dish that's wide enough for lots of crispy top surface.

Cook the Macaroni:

Boil salted water and cook your macaroni until just al dente, about 1 to 2 minutes less than the package says because it finishes cooking in the oven. Drain it and set it aside, don't rinse it or the sauce won't cling.

Sauté the Leeks:

Melt 1 tbsp butter in a skillet over medium heat and add your sliced leeks, stirring for 5 to 6 minutes until they're soft and sweet but not browned. The kitchen will start smelling like onions but gentler, almost floral.

Make the Roux:

In a saucepan, melt the remaining butter over medium heat and whisk in the flour, cooking for 1 minute while stirring. It should smell toasty and look like wet sand.

Build the Sauce:

Gradually whisk in the milk a little at a time, stirring constantly so no lumps form, then bring it to a simmer and cook for about 5 minutes until it thickens enough to coat the back of a spoon. Don't rush this or it stays runny.

Add the Cheese and Seasoning:

Take the pan off the heat and stir in the cheddar, parmesan, cream cheese if using, mustard, salt, pepper, and nutmeg until everything melts into a smooth, glossy sauce. Taste it now and adjust the salt if you need to.

Combine Everything:

Fold in the cooked macaroni and sautéed leeks, making sure every piece gets coated, then pour the whole mixture into your prepared baking dish. Spread it out evenly so it bakes uniformly.

Make the Topping:

In a small bowl, mix breadcrumbs, remaining cheese, and olive oil until it looks like wet sand, then sprinkle it evenly over the macaroni. This is what gives you that golden, crunchy top.

Bake and Rest:

Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it stand for 5 minutes before serving so the sauce thickens up and doesn't run everywhere when you scoop it.

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My friend brought her kids over one Sunday and they fought over the crispy corner pieces, which made me realize this dish works for picky eaters and adults who think they're too old for mac and cheese. It's the kind of food that makes everyone sit down at the same time and actually talk instead of scrolling.

Flavor Variations

I've swapped the cheddar for Gruyère when I want it to taste a little fancier, and once I crumbled in a bit of blue cheese which divided the room but I loved it. A handful of chopped chives or crispy bacon bits folded in at the end adds another layer if you're not keeping it vegetarian, and both make it feel like a different dish entirely.

What to Serve It With

I usually make a crisp green salad with lemon vinaigrette to cut through all that richness, or roast some broccoli with garlic until the edges are charred. A glass of lightly oaked Chardonnay or Sauvignon Blanc works beautifully if you're pouring wine, the acidity balances the cream in a way that feels intentional.

Storage and Reheating

Leftovers keep in the fridge for up to three days and reheat well in the oven at 180°C (350°F) covered with foil so the top doesn't burn. I've microwaved it in a pinch but it never has the same crispy top, so if you care about texture take the extra ten minutes to use the oven.

• Add a splash of milk when reheating if the sauce has thickened too much in the fridge.
• Freeze individual portions in airtight containers for up to two months and thaw overnight before reheating.
• If the topping loses its crunch, pop it under the broiler for a minute or two at the end.

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This is the kind of recipe I make when I need to feel like everything's going to be okay, even if it's just for the length of dinner. I hope it does the same for you.

Recipe Questions & Answers

→ How do I achieve a smooth cheese sauce?

Start by making a roux with butter and flour, then gradually whisk in milk to avoid lumps. Stir continuously until thickened before adding the cheeses for a creamy texture.

→ Can I prepare the sautéed leeks in advance?

Yes, sauté the leeks until soft but not browned, then store in the refrigerator. Add them to the sauce just before baking for fresh flavor.

→ What cheese alternatives work well here?

Gruyère or blue cheese can be used to add different flavor notes. Adjust quantities to taste, as these cheeses vary in strength.

→ How to ensure the macaroni is perfectly cooked?

Cook the pasta slightly less than package instructions so it remains firm after baking, preventing a mushy texture.

→ What toppings add extra crispiness?

A mix of breadcrumbs and grated cheese brushed with olive oil creates a golden, crunchy topping that complements the creamy base.