Recipe courtesy of Cookworks

Mac and Cheese with Leeks and Gorgonzola

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 50 min
  • Yield: 6 servings
Share This Recipe


Bechamel Sauce:


Special equipment:
9-inch springform pan
  1. Preheat the oven to 375 degrees F.
  2. In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
  3. In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.
  4. Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.

Bechamel Sauce:

Yield: Cooking Time: 12 minutes
  1. In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
  2. Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).


Related Pages