Leek Mac and Cheese
Creamy, comforting, and loaded with flavor, this Leek Mac and Cheese recipe takes your favorite classic comfort dish to the next level. Featuring tender elbow macaroni coated in a velvety blend of sharp cheddar and nutty Gruyère cheeses, this recipe adds a gourmet twist with the delicate sweetness of sautéed leeks. A crispy, golden topping of panko breadcrumbs, Parmesan cheese, and a hint of olive oil provides the perfect crunchy contrast to the rich, cheesy sauce. Ready in just 45 minutes and baked to bubbly perfection, this easy and flavorful dish is perfect for weeknight dinners, potlucks, or as a crowd-pleasing holiday side. Whether you're a mac and cheese lover or simply looking for a cozy meal, this leek-infused version is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 2 large Leeks
- 4 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2.5 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.75 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the leeks. Trim the dark green parts and root ends, then slice the white and light green parts into thin rounds. Rinse thoroughly to remove any grit or dirt.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually pour in the milk, whisking to combine. Cook, whisking frequently, until the sauce thickens, about 5 minutes.
Lower the heat and stir in the cheddar cheese and Gruyère cheese until smooth. Season with salt and pepper.
Combine the cooked macaroni, sautéed leeks, and cheese sauce in a large mixing bowl. Stir well to coat the macaroni evenly.
Transfer the macaroni mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and Parmesan cheese. Sprinkle the mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 702 mg | 54% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
