Recipe

Baked Penne With Cheddar And Leeks Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 1 week ago From my friend Trish in State College, PA. I believe this recipe originated on epicurious. Trish served this dish with collards. Prep:10m Cook:30m Servings:8	Lacrenshaw
	leeks extrasharpcheddar pasta

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midgelet

Ingredients

1/2 stick butter

5 cups leeks, chopped (pale green and white parts only)

1/4 cup all-purpose flour

3 1/2 cups whole milk

1 pound extra-sharp Cheddar cheese, coarsely grated

1 tablespoon Dijon mustard

1 teaspoon hot pepper sauce

2 large eggs

1 pound penne pasta (or other tubular pasta)

Directions

Lightly butter a 15x10x2" baking dish.

Melt butter in heavy saucepan over medium heat.

Add leeks and stir to coat.

Cover pan and cook until leeks are tender, stirring occasionally for about 12 minutes (do not brown leeks).

Preheat oven to 400 degrees F.

Uncover pan and add flour. Stir for 2 minutes

Add milk and bring to a simmer, stirring often.

Add cheese, mustard and pepper sauce.

Stir until cheese melts.

Remove from heat and season to taste with salt.

Whisk eggs in a medium bowl.

Gradually whisk in 1 cup of cheese sauce.

Stir egg mixture into cheese sauce in pan.

Meanwhile cook pasta in a large pot of salted boiling water to al dente.

Drain pasta and return to pot.

Stir cheese sauce into pasta.

Transfer pasta to prepared baking dish.

** Can be made to this point 2 hours ahead and sit at room temperature.

Bake 25 to 30 minutes OR until sauce is bubbly and pasta edges golden.

Let stand 15 minutes.

Serve hot.

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Comments

leonora5 9 months, 1 week ago said:
Delicious - great recipe!

midgelet 9 months, 1 week ago said:
Wonderful combinations and a must save!

lacrenshaw 9 months, 1 week ago said:
Thank you both, leonora and midge! Trish strikes again with yet another wonderful dish! I'm glad you like it, my friends.
Lorraine

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