Baked Penne with Farmhouse Cheddar and Leeks

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Baked Penne with Farmhouse Cheddar and Leeks"

Share it:

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you?ll need to whisk the sauce in slowly so that the eggs don?t curdle.


Ingredients

Are you making this? 
1/4 cup butter; (1/2 stick)
5 cups leeks; chopped, (white and pale green parts only; about 5 large)
1/4 cup All purpose flour
3 1/2 cups Whole milk
1 pound extra-sharp cheddar cheese; coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon Hot pepper sauce
2 large Eggs
1 pound penne pasta

Original recipe makes 6

Servings  

Preparation

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). 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.

Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400F. 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.

Notes

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you?ll need to whisk the sauce in slowly so that the eggs don?t curdle.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 918 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Baked Penne with Farmhouse Cheddar and Leeks

I'd rate it:


sign in to add your comment

Learn more

Leeks Leek

Recipe ideas by email


Reviews

Add yours!

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you?ll need to whisk the sauce in slowly so that the eggs don?t curdle. [I posted this recipe.]
mraguirre22 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free