Mac and Cheese with Leeks and Gorgonzola

  1. 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.
  18. Yield: 2 1/2 cups
  19. Preparation Time: 5 minutes
  20. Cooking Time: 12 minutes

penne pasta, unsalted butter, olive oil, leeks, bechamel sauce, gorgonzola, thyme, oregano, fresh italian parsley, kosher salt, springform pan, unsalted butter, clove garlic, allpurpose, milk, parmesan, kosher salt, freshly ground nutmeg

Taken from www.foodnetwork.com/recipes/mac-and-cheese-with-leeks-and-gorgonzola-recipe.html (may not work)

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