Three-cheese Macaroni With Leeks

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 2 leeks, sliced into rounds ( and light green parts)
• 2 bay leaves
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/2 cup wine (chicken broth may be used instead)
• 1/3 cup all-purpose flour
• 5 cups milk
• 2 cups emmenthaler cheese, shredded
• 1 cup gruyere cheese, shredded
• 3/4 cup parmesan cheese, grated
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 4 cups whole wheat elbow macaroni

Recipe

• 1 in a large saucepan, melt the butter over medium heat and fry the leeks, bay leaves, garlic and salt, stirring occasionally, until the leeks and garlic are softened, about 7 minutes.
• 2 stir in the wine and boil, stirring, until the liquid is evaporated, about 4 minutes.
• 3 whisk in the flour; cook, whisking, for 1 minute.
• 4 in a steady stream, whisk in the milk and simmer, whisking, until thick enough to coat the back of a spoon, 10 to 12 minutes.
• 5 reserve 1/4 cup of each of the cheeses and whisk the rest, along with the mustard, nutmeg and cayenne pepper into the sauce until melted, about 1 minute.
• 6 discard the bay leaves.
• 7 meanwhile, in a large pot of boiling salted water, cook the macaroni until tender but firm, about 8 minutes.
• 8 drain and return to the pot.
• 9 add the sauce and stir to combine.
• 10 spread the pasta and sauce in a 9" x 13" baking dish and sprinkle with the reserved cheeses.
• 11 bake in a 350 degree f oven until bubbly, about 25 minutes.
• 12 broil until golden on top, about 2 minutes.