A zippy mac and cheese spin-off — leeks baked with oversized shell pasta in a sharp white cheddar sauce with a mustardy, peppery kick.
Ingredients
8 small leeks, white and pale green parts
Kosher salt
12 oz large short pasta (conchiglioni or paccheri)
1 cup heavy cream
8 oz sharp white cheddar, grated
2 tsp cornstarch
1 cup dry white wine
3 Tbsp Dijon mustard
1.5 tsp freshly ground black pepper
2 garlic cloves, finely grated
Instructions
Preheat oven to 425F. Parboil leeks in salted boiling water until tender, 9-12 min. Slice diagonally 1.5 inches thick and set aside.
Cook pasta in salted boiling water until very al dente (2 min less than package). Drain, reserving 2 cups cooking liquid. Drizzle with 1 Tbsp cream and toss.
Toss grated cheddar with cornstarch in a bowl; set aside.
Simmer wine in the pot until reduced by half. Whisk in Dijon, pepper, remaining cream, and 1.5 cups pasta liquid. Add cheese handfuls, whisking until melted. Stir in garlic and pasta, fold in leeks. Season with salt and pepper.
Transfer to a baking dish and bake 25-30 min until bubbly and browned in spots. Cool 10 min before serving.
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