Creamy Macaroni Cheese Leeks (Print)

Tender pasta combined with rich cheese sauce and sautéed leeks for a comforting main.

# What You Need:

→ Pasta

01 - 10.5 oz macaroni

→ Vegetables

02 - 2 medium leeks, white and light green parts only, thinly sliced

→ Dairy

03 - 3 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 2 cups mature cheddar cheese, grated
07 - 1/2 cup parmesan cheese, finely grated
08 - 1 tbsp cream cheese (optional)

→ Seasoning

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
12 - 1 tsp Dijon mustard

→ Topping

13 - 1/2 cup breadcrumbs
14 - 1/4 cup grated cheddar or parmesan cheese
15 - 1 tbsp olive oil

# How to Make:

01 - Preheat the oven to 400°F. Butter a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1-2 minutes less than package directions. Drain and set aside.
03 - Melt 1 tbsp butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, for 5-6 minutes until softened but not browned. Remove from heat.
04 - In a medium saucepan, melt remaining butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Gradually whisk in milk, stirring constantly to avoid lumps. Simmer gently until slightly thickened, about 5 minutes. Remove from heat and stir in cheddar, parmesan, cream cheese if using, Dijon mustard, salt, pepper, and nutmeg until smooth.
06 - Fold cooked macaroni and sautéed leeks into the cheese sauce. Transfer mixture evenly into the prepared baking dish.
07 - In a small bowl, blend breadcrumbs, remaining cheese, and olive oil. Sprinkle evenly over the macaroni mixture.
08 - Bake for 20-25 minutes until golden and bubbling. Allow to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The leeks melt into the sauce and add a gentle sweetness that makes every bite feel more interesting than plain mac and cheese.
  • It comes together in under an hour but tastes like you fussed over it all afternoon.
  • That golden breadcrumb crust on top gives you the crispy contrast that makes comfort food actually exciting.
02 -
  • Undercook your pasta by a minute or two because it keeps cooking in the oven and mushy mac and cheese is a heartbreak.
  • Whisk the milk in slowly and constantly or you'll get lumps that no amount of stirring will fix later.
  • Let the dish rest after baking or the first serving will be a molten lava soup and the rest will be perfect, patience pays off.
03 -
  • Grate your own cheese instead of buying pre-shredded because the anti-caking agents in the bag keep it from melting as smoothly.
  • Use a whisk when adding the milk to the roux and keep whisking until it simmers, that's the only way to guarantee a silky sauce with no lumps.
  • Taste your sauce before you combine it with the pasta because once it's all mixed together it's harder to fix the seasoning.

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