This isn’t your mother’s mac and
cheese—it’s better. Mild, tender
leeks and creamy, nutty Gruyère
elevate this crowd-pleasing side
to main dish status.
Makes
4 to 6 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Shred cheese; cover
and refrigerate.
Test Kitchen Tip
To prep leeks, cut
and discard dark green parts
and root ends (or save to
make stock). Chop remaining
parts and place in a bowl of
cold water; gently separate
with fingertips to remove
sand and grit. Let stand, then
use a slotted spoon to scoop
from bowl and gently dry.
Instructions
Preheat oven to 350°.
Heat 2 tablespoons olive oil in a
10-inch ovenproof skillet, over medium
heat. Add leeks; cover and cook,
stirring occasionally, until softened,
8 to 10 minutes. Sprinkle with flour,
1½ teaspoons kosher salt, and ½
teaspoon ground black pepper; cook
for 1 minute, stirring constantly. Gently
whisk in milk until combined. Cook,
whisking frequently, until mixture
begins to thicken and simmer, 6 to
8 minutes. Remove from heat. Stir
in cooked pasta and 1 cup cheese.
Bake, covered, until heated through,
about 25 minutes. Sprinkle with
remaining ⅓ cup cheese. Bake
uncovered until cheese is melted,
about 5 minutes more. Sprinkle
with additional black pepper.
Serve immediately.
