Creamy Macaroni Cheese Leeks (Printable)

Macaroni combined with creamy cheese sauce and sautéed leeks, baked to a golden finish.

# What You'll Need:

→ Pasta

01 - 10.5 oz macaroni

→ Vegetables

02 - 2 medium leeks, white and light green parts only, thinly sliced

→ Dairy

03 - 3 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 2 cups mature cheddar cheese, grated
07 - 1/2 cup parmesan cheese, finely grated
08 - 1 tbsp cream cheese (optional)

→ Seasoning

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
12 - 1 tsp Dijon mustard

→ Topping

13 - 1/2 cup breadcrumbs
14 - 1/4 cup grated cheddar or parmesan cheese
15 - 1 tbsp olive oil

# How-to Steps:

01 - Preheat the oven to 400°F. Butter a medium baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt 1 tablespoon butter in a large skillet over medium heat. Add leeks and cook, stirring, for 5 to 6 minutes until softened but not browned. Remove from heat and set aside.
04 - In a medium saucepan, melt remaining butter over medium heat. Whisk in flour and cook for 1 minute to form a smooth roux.
05 - Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
06 - Remove from heat. Stir in cheddar, parmesan, optional cream cheese, Dijon mustard, salt, pepper, and optional nutmeg until sauce is smooth.
07 - Fold cooked macaroni and sautéed leeks into the cheese sauce. Transfer mixture to the prepared baking dish.
08 - In a small bowl, combine breadcrumbs, grated cheese, and olive oil. Sprinkle evenly over the macaroni mixture.
09 - Bake for 20 to 25 minutes until the topping is golden and the sauce is bubbling. Let stand for 5 minutes before serving.

# Expert Pointers:

01 -
  • The leeks add a gentle sweetness that makes this feel grown-up without losing any comfort.
  • It reheats beautifully, so leftovers taste just as good the next day.
  • The crispy breadcrumb topping gives you that perfect crunch against all the creaminess.
02 -
  • Do not skip the step of cooking the roux for a full minute, or your sauce will taste like raw flour.
  • Add the milk slowly and whisk constantly, especially at the beginning, or you will end up with lumps you cannot fix.
  • Let the baked dish rest for 5 minutes before serving, or the sauce will be too runny and the topping will slide right off.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes sharper.
  • If the sauce feels too thick, whisk in a splash of milk before folding in the pasta.
  • For an extra-crispy topping, broil the dish for the last 2 minutes, but watch it closely so it does not burn.

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