Baked Penne With Farmhouse Cheddar And Leeks – a delicious recipe with butter, leeks, flour, milk, cheddar cheese, mustard. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
2
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
3
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
4
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
5
Preheat oven to 400u00b0F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
6
Let stand 15 minutes. Serve hot.
1211
kcal
Calories
63
g
Fat
102
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 5 cups chopped leeks (white and pale green parts only; about 5 large), 1/4 cup all purpose flour, 3 1/2 cups whole milk, and more.
Yes, Baked Penne With Farmhouse Cheddar And Leeks falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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