Three-Cheese Macaroni With Leeks

• 3 tablespoons butter
• 2 leeks, sliced into rounds (white and light green parts)
• 2 bay leaves
• 1 garlic clove, minced
• 34 teaspoon salt
• 12 cup white wine (chicken broth may be used instead)
• 13 cup all-purpose flour
• 5 cups milk
• 2 cups emmenthaler cheese, shredded
• 1 cup gruyere cheese, shredded
• 34 cup parmesan cheese, grated
• 1 12 teaspoons dry mustard
• 14 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 4 cups whole wheat elbow macaroni

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.

butter, leeks, bay leaves, garlic, salt, white wine, flour, milk, emmenthaler cheese, gruyere cheese, parmesan cheese, mustard, ground nutmeg, cayenne pepper, whole wheat elbow macaroni

Taken from www.food.com/recipe/three-cheese-macaroni-with-leeks-222778 (may not work)