Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi saut�s them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.

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Name: Leek Mac and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 bunch leek greens (from 1 1/2 pounds of leeks), thinly sliced; Salt and pepper; 3 tablespoons all-purpose flour; 3 cup half-and-half or whole milk; 10 ounce Manchego cheese shredded (2 1/2 cups); 1 pound elbow macaroni

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INGREDIENTS

4 tablespoons unsalted butter
1 bunch leek greens ; (from 1 1/2 pounds of leeks), thinly sliced
Salt and pepper
3 tablespoons all-purpose flour
3 cup half-and-half or whole milk
10 ounce Manchego cheese ; shredded (2 1/2 cups)
1 pound elbow macaroni

Servings

INSTRUCTIONS

2.Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.

3.In a large saucepan of salted boiling water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined.

4.Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.

NOTES

Pair with Zinfandel.

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Leek Mac and Cheese

4 tablespoons unsalted butter
1 bunch leek greens (from 1 1/2 pounds of leeks), thinly sliced
 Salt and pepper
3 tablespoons all-purpose flour
3 cup half-and-half or whole milk
10 ounce Manchego cheese shredded (2 1/2 cups)
1 pound elbow macaroni

1.Preheat the oven to 350?. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes. 
2.Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted. 
3.In a large saucepan of salted boiling water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined. 
4.Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 6 Servings

Calories: 519
Calories from Fat: 205 (39%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.2g
Cholesterol 65.1mg		20 %
Sodium 130.6mg		5 %
Potassium 333mg		9 %
Total Carbohydrate 64.6g		19 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 62g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 519

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