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1
Heat oven to 375 degrees F and lightly grease a shallow 2-quart baking dish.
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2
Bring a large pot of water to boil for the pasta.
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3
Add 2 teaspoons salt.
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4
When the water returns to a boil, stir in the pasta and cook until al dente, about 6 minutes.
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5
Drain the pasta and set aside.
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6
Meanwhile, in a medium saute pan over medium heat, warm 2 tablespoons of the olive oil.
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7
Add the leeks and 1/2 teaspoon salt.
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8
Saute for 5 to 7 minutes, until the leeks are lightly browned.
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9
Remove from the heat and set aside.
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10
Warm the remaining 3 tablespoons olive oil in a medium saucepan over medium-low heat and whisk in the flour.
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11
Cook for 3 to 4 minutes, whisking every 30 seconds, until the flour is a darker shade of brown.
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12
Raise the heat to medium, add the milk, and bring to a simmer, whisking constantly.
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13
Simmer for 10 minutes, whisking constantly, until thickened.
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14
Reduce the heat to low, add the vinegar, paprika, cayenne, 1/2 teaspoon salt, 1/2 cup of the cheddar, 1/2 cup of the jack, the mozzarella, and Parmigiano cheese to the white sauce and stir until smooth.
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15
Season with black pepper to taste.
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16
Add the leeks and elbows to the white sauce, gently stir well, and pour into the baking dish.
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17
Sprinkle the remaining 1/2 cup cheddar and 1/2 cup jack over the top and garnish with the chopped rosemary.
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18
Bake for 35 to 40 minutes, until lightly browned and crisp on top.
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19
Serve hot.
