Three Cheese Macaroni With Leeks Recipes

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Steps:

• Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
• Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
• Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
• Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Steps:

• In a large saucepan, melt the butter over medium heat and fry the leeks, bay leaves, garlic and salt, stirring occasionally, until the leeks and garlic are softened, about 7 minutes.
• Stir in the wine and boil, stirring, until the liquid is evaporated, about 4 minutes.
• Whisk in the flour; cook, whisking, for 1 minute.
• In a steady stream, whisk in the milk and simmer, whisking, until thick enough to coat the back of a spoon, 10 to 12 minutes.
• Reserve 1/4 cup of each of the cheeses and whisk the rest, along with the mustard, nutmeg and cayenne pepper into the sauce until melted, about 1 minute.
• Discard the bay leaves.
• Meanwhile, in a large pot of boiling salted water, cook the macaroni until tender but firm, about 8 minutes.
• Drain and return to the pot.
• Add the sauce and stir to combine.
• Spread the pasta and sauce in a 9" x 13" baking dish and sprinkle with the reserved cheeses.
• Bake in a 350 degree F oven until bubbly, about 25 minutes.
• Broil until golden on top, about 2 minutes.

Steps:

• Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
• Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
• Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
• Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

Steps:

• Preheat the oven to 200C/fan 180C. Cook the macaroni.
• Heat the oil in a pan and add the garlic and leeks and allow to soften.
• Melt the butter in a pan.Stir in the flour gradually.
• Add the milk gradually, stirring to avoid lumps.Add the mustard.
• Add the cheese and stir the mixture until it has melted into the sauce.
• Stir the leeks into the sauce. Add the cooked pasta.
• Put the mixture into an oven proof dish, top with cheese and bake for 20mins.

Steps:

• Bring water to a boil in an 8-quart stockpot.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
• Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
• While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
• Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
• Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

Steps:

• Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

Steps:

• Preheat oven to 475°F In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain and put macaroni into a mixing bowl.
• Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add garlic and butter to macaroni and stir to combine.
• In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
• Transfer mixture to a 2-quart baking dish. Spread into an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
• Combine cracker crumbs and butter.
• Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
• Bake 20 min. or until heated through.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.