Leek Mac and Cheese
Leek Mac and Cheese might be just the main course you are searching for. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 720 calories, 26g of protein, and 39g of fat. If you have elbow macaroni, butter, salt and pepper, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
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.
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.
Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
In a large saucepan of salted boiling water, cook the macaroni until nearly al dente.
Add the macaroni and the cheese sauce to the leek greens and stir until combined.
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.