Mac 4 Cheese (with Leeks) Recipe

Name: Mac 4 Cheese (with Leeks) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 2 cups uncooked whole-wheat elbow macaroni; 5 tablespoons extra-virgin olive oil; 2 thinly sliced large leeks, white and light green parts only; 3 tablespoons whole-wheat flour; 3 cups whole milk; 1 tablespoon white balsamic vinegar; 1/2 teaspoon paprika; Pinch of cayenne; 1 cup grated cheddar cheese; 1 cup grated jack cheese; 1/2 cup grated fresh mozzarella; 1/2 cup grated fresh Parmigiano-Reggiano cheese; Freshly ground black pepper; 2 tablespoons chopped fresh rosemary

Servings: persons

Coarse salt
2 cups uncooked whole-wheat elbow macaroni
5 tablespoons extra-virgin olive oil
2 thinly sliced large leeks, white and light green parts only
3 tablespoons whole-wheat flour
3 cups whole milk
1 tablespoon white balsamic vinegar
1/2 teaspoon paprika
Pinch of cayenne
1 cup grated cheddar cheese
1 cup grated jack cheese
1/2 cup grated fresh mozzarella
1/2 cup grated fresh Parmigiano-Reggiano cheese
Freshly ground black pepper
2 tablespoons chopped fresh rosemary

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

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Coarse salt, 2 cups uncooked whole-wheat elbow macaroni, 5 tablespoons extra-virgin olive oil, 2 thinly sliced large leeks, white and light green parts only, and more.

Yes, Mac 4 Cheese (with Leeks) Recipe 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.

That's it — enjoy your meal!