Mac and Cheese for grown-ups.
Ingredients:
1/4c butter
5c chopped leeks, white and pale green parts only, about 5 large leeks
1/4c all purpose flour
3.5c whole milk
1# extra sharp cheddar cheese, coarsely grated
1 Tbs Dijon mustard
1 tsp hot pepper sauce
2 large eggs
1# penne pasta
Lightly butter a 15x10x2 inch baking dish. Melt 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. Temper with 1 cup of cheese sauce. Stir egg mixture into cheese sauce.
Cook pasta until tender but firm to bite. Return to pot and stir in cheese sauce. Transfer to prepared baking dish. These steps can be done 2 hours ahead and the dish left at room temperature.
Preheat oven to 400*F. Bake pasta until cheese is bubbling around edges and some ends of pasta are golden brown, 25-30 minutes. Let stand 15 minutes before serving.
from Bon Appetit 3/09
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Delicious! I made this for myself and a special dinner guest and we both enjoyed it very much. Though I was completely full by the time it got to the table. I also prepared the dressing from the Asparagus Chopped Salad (http://mm-recipes.blogspot.com/2009/09/grilled-asparagus-chopped-salad-with.html) for the starter salad. Very nice.
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