Mac and Cheese with Leeks and Gorgonzola

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.

3. 3

   In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned.

4. 4

   In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley.

5. 5

   Toss the sauce with the pasta until well coated and season, to taste.

6. 6

   Grease a 9-inch springform pan with the remaining butter.

7. 7

   Fill the springform pan with the pasta mixture and place on a baking sheet.

8. 8

   Bake for 40 minutes.

9. 9

   Let rest for 10 minutes before removing from the pan and slicing.

10. 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. 11

    Remove the garlic and discard.

12. 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. 13

    Heat the milk to just below boiling.

14. 14

    Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens.

15. 15

    Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps.

16. 16

    Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning.

17. 17

    Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.

18. 18

    Preparation Time: 5 minutes

19. 19

    Cooking Time: 12 minutes

* Per serving · 4 servings · Values may vary.