Baked Penne with Farmhouse Cheddar and Leeks
A rich and creamy baked pasta dish featuring tender leeks and sharp cheddar cheese sauce. This comforting casserole combines al dente penne pasta with a luxurious cheese sauce, enhanced with Dijon mustard and a touch of heat.
Ingredients
- •¼ cup butter
- •5 cups leeks
- •¼ cup all purpose flour
- •3½ cups whole milk
- •1 pound extra-sharp cheddar cheese
- •1 tablespoon Dijon mustard
- •1 teaspoon hot pepper sauce
- •2 large eggs
- •1 pound penne pasta
Cooking Instructions
- 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 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.
20 min
- 2.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
5 min
- 3.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
12 min
- 4.
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.
5 min
- 5.
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.
30 min
- 6.
Let stand 15 minutes. Serve hot.
15 min
