Baked Penne With Farmhouse Cheddar And Leeks Food

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Baked Penne with Farmhouse Cheddar and Leeks image

Provided by Rick Rodgers

Categories Pasta Vegetarian High Fiber Father's Day Dinner Cheddar Leek Family Reunion Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Steps:

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Baked Penne With Farmhouse Cheddar and Leeks image

Make and share this Baked Penne With Farmhouse Cheddar and Leeks recipe from Food.com.

Provided by Queen Dana

Categories Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
5 cups leeks, chopped (white and pale green parts only, about 5 large)
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 lb extra-sharp cheddar cheese, coaresly grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 lb penne pasta

Steps:

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta pot. Transfer to prepared baking dish.
* can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.

Nutrition Facts : Calories 819.6, Fat 40.9, SaturatedFat 24.2, Cholesterol 184.4, Sodium 670.1, Carbohydrate 82.5, Fiber 9.9, Sugar 11, Protein 33

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2009-01-15 Step 1. Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover …
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3.9/5 (59)
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Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

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