Creamy Macaroni Cheese Leeks

I burned the roux the first time I tried making this from scratch, convinced high heat would speed things up. The kitchen smelled like toasted regret, and I had to start over with the last of my butter. That second attempt, slower and more careful, taught me everything I needed to know about patience and stirring.

I made this on a rainy Tuesday when my sister came over unexpectedly, still in her work clothes and visibly exhausted. She sat at the kitchen counter while I stirred the sauce, and by the time the dish came out of the oven, golden and bubbling, she was already smiling again. We ate it straight from the baking dish with two forks.

Ingredients

• Macaroni: The ridged kind holds onto the sauce better, though smooth works too if that is what you have.
• Leeks: Slice them thin and rinse well between the layers because grit hides in there, and I have learned that the hard way.
• Unsalted butter: Using unsalted lets you control the seasoning, and it keeps the roux from getting too salty before you even add the cheese.
• All-purpose flour: This thickens the sauce into that silky base that coats every piece of pasta.
• Whole milk: Full-fat milk makes all the difference here, giving you a sauce that clings and comforts.
• Mature cheddar cheese: Sharp cheddar brings the flavor, and grating it yourself means it melts smoother without any weird clumping.
• Parmesan cheese: Adds a salty, nutty depth that rounds out the cheddar perfectly.
• Cream cheese: Optional, but it makes the sauce almost impossibly creamy if you are feeling indulgent.
• Salt, black pepper, nutmeg: Nutmeg is the secret that makes people ask what is in this, even though they cannot quite name it.
• Dijon mustard: Just a teaspoon wakes up the cheese and keeps the sauce from tasting flat.
• Breadcrumbs and olive oil: Tossed together, they crisp up into a topping that makes every bite a little more interesting.

Instructions

Get the oven ready and prep your dish:

Preheat to 200°C (400°F) and rub a little butter inside your baking dish so nothing sticks later. This step feels small, but it matters when you are serving.

Cook the macaroni:

Boil it in well-salted water until just shy of tender, about a minute or two less than the box says. It will finish cooking in the oven, and you do not want it mushy.

Sauté the leeks:

Melt a tablespoon of butter in a skillet over medium heat and add the sliced leeks. Stir them gently for 5 or 6 minutes until they soften and smell sweet, but do not let them brown.

Make the roux:

In a saucepan, melt the rest of the butter over medium heat, then whisk in the flour. Let it cook for a minute, stirring constantly, until it smells toasty and turns a pale gold.

Build the sauce:

Pour in the milk a little at a time, whisking after each addition to keep it smooth. Bring it to a simmer and let it thicken for about 5 minutes, stirring often so it does not stick to the bottom.

Add the cheese and seasoning:

Take the pan off the heat and stir in the cheddar, parmesan, cream cheese, mustard, salt, pepper, and nutmeg. Keep stirring until everything melts into a glossy, smooth sauce.

Combine everything:

Fold the cooked macaroni and sautéed leeks into the cheese sauce, making sure every piece is coated. Pour it all into your prepared baking dish.

Top and bake:

Mix the breadcrumbs, remaining cheese, and olive oil in a small bowl, then scatter it evenly over the top. Bake for 20 to 25 minutes until the top is golden and the edges are bubbling, then let it rest for 5 minutes before you dig in.

Save

The first time I served this to friends, someone scraped the dish so clean I did not even need to wash it properly. They all went quiet while they ate, and that is when I knew it had become one of my go-to recipes. Food that makes people stop talking is food worth making again.

How to Store and Reheat

Let it cool completely, then cover the dish tightly with foil or transfer it to an airtight container. It keeps in the fridge for up to 3 days. Reheat individual portions in the microwave, or warm the whole dish in a 180°C (350°F) oven for about 15 minutes, covered, until heated through.

Ways to Make It Your Own

Swap the cheddar for Gruyère if you want something a little more refined, or stir in a few crumbles of blue cheese for a sharper bite. Add cooked bacon or pancetta if you are not keeping it vegetarian, or toss in a handful of chopped chives at the end for a fresh, oniony note.

What to Serve Alongside

This is rich enough to be the star, but a crisp green salad with a sharp vinaigrette cuts through the creaminess beautifully. Roasted broccoli or Brussels sprouts work well too, especially if you want something warm and a little charred.

• A lightly oaked Chardonnay or a bright Sauvignon Blanc pairs beautifully with the cheese.
• If you are serving kids, keep some plain pasta on the side in case they are not ready for leeks yet.
• Leftovers make an excellent quick lunch, even eaten cold straight from the fridge.

Save

This dish has pulled me through cold evenings and last-minute dinners more times than I can count. It is the kind of recipe that feels like a hug, and I hope it does the same for you.

Recipe FAQs

→ How do leeks enhance the flavor?

Sautéed leeks add a gentle sweetness and subtle onion-like flavor that balances the rich cheese sauce perfectly.

→ What type of cheese works best?

Mature cheddar and parmesan provide a sharp, creamy base, while optional cream cheese adds extra richness and smoothness.

→ How to prevent the cheese sauce from clumping?

Whisk the sauce constantly while adding milk to the roux and cook gently until slightly thickened to avoid lumps.

→ Can this be made ahead of time?

Yes, assemble the dish and refrigerate before baking; allow extra baking time if cooking from cold.

→ What are good accompaniments?

A crisp green salad or roasted vegetables complement the rich macaroni and add freshness to the meal.

→ Are there variations to try?

Swap cheddar for Gruyère or add blue cheese for a different flavor profile; include chives or bacon for added depth.