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1
Preheat the oven to 375 degrees F and butter a 3.5-quart casserole dish or Dutch oven.
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2
Set aside.
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3
Chop spinach in a processor until finely chopped (pulsing will give you better control by not turning it to mush), then set aside.
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4
Slice the light green and white of the leek in half length-wise.
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5
Rinse the layers well to remove all grit.
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6
Now, slice the leek halves width-wise.
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7
Heat the bacon fat in a large saute pan on medium-low heat.
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8
Bacon fat adds some serious depth to the flavor combos going on here (its kind of like the secret ingredient).
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9
But not all of you will have bacon fat just lyin around.
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10
Olive oil would be fine, as well.
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11
But, next time you cook some bacon for breakfast, consider saving the drippings.
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12
Its not the healthiest thing but since when is mac and cheese healthy, either?
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13
I say go all out when going all out is necessary.
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14
Add the leek and garlic into the pan and saute until the leek is soft, being careful not to brown the garlic, about 4 minutes.
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Raise the heat to medium and add the spinach.
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Cook until spinach is fully wilted and excess moisture has evaporated, stirring occasionally, about 4 minutes.
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17
Season to taste with salt and pepper.
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Scoop the mixture into a bowl and set aside (scrape out the pan as best you can, so as not to interfere with the bechamel sauce that well make next).
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19
On medium heat, in the same saute pan, make a roux by melting 4 tablespoons of butter then adding the flour, whisking together until combined and lightly bubbling.
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20
Add the milks gradually, whisking between each addition until smooth.
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Dont panic if you see a lot of lumps, at first, and it almost resembles batter.
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22
It will smooth out, I promise!
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23
Once the lumps are gone, allow the mixture to bubble lightlyno hard boiling.
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24
The bechamel sauce will thicken shortly after about 1-2 minutes.
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25
Make sure that you keep constantly whisking.
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26
Lower the heat to medium-low and add the cheeses gradually, allowing each batch to melt in between adding more.
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27
You are creating a mornay sauce.
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28
(If some of the gouda doesnt melt completely, that is fine.
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29
It will melt in the oven.)
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30
Whisk in the chili sauce or paste.
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31
Add the spinach and leek mixture and combine well.
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32
Season with more salt and pepper.
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Simmer on low for 2 minutes.
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34
Remove from the heat and cover.
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35
Cook the pasta according to the package directions.
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36
I prefer bringing water to a boil then salting the water with 1/2 tablespoon of salt per quart of water before adding the pasta.
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37
Cook the pasta for the lowest recommended time that the package mentioned.
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38
The pasta will continue to cook when the mac and cheese bakes in the oven.
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39
Add the pasta shells into your souped-up mornay sauce.
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40
Combine well and pour into prepared baking dish.
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41
In a food processor, process the sourdough bread into nice flaky crumbs.
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42
Pour into a small bowl.
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43
Melt the remaining 1 tablespoon of butter and mix into the breadcrumbs, along with the parsley.
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44
Sprinkle the breadcrumbs over the mac and cheese and bake for 30 minutes, until bubbling and golden brown.
