Mac And Cheese With Leeks And Gorgonzola
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Penne Pasta1 cup
Unsalted Butter1 tbsp
Olive Oil1 cup
Gorgonzola (crumbled)1 cup
Asiago (grated)1 tbsp
Thyme Leaves (chopped fresh)1 tsp
Kosher Salt1 clove
Garlic (smashed)1 cup
All-Purpose Flour3 cups
Milk1 cup
Grated ParmesanDirections:
1
Special equipment: 9-inch springform pan Preheat the oven to 375 degrees F
2
In a large pot of boiling salted water cook the pasta until al dente, drain and set aside
3
In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned
4
In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley
5
Toss the sauce with the pasta until well coated and season, to taste
6
Grease a 9-inch springform pan with the remaining butter
7
Fill the springform pan with the pasta mixture and place on a baking sheet
8
Bake for 40 minutes
9
Let rest for 10 minutes before removing from the pan and slicing
10
In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown
11
Remove the garlic and discard
12
Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching
13
Heat the milk to just below boiling
14
Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens
15
Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps
16
Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning
17
Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce