Mac and Cheese for Spring

My family loves a terrific Mac & Cheese dinner. But, sometimes I get bored making the same old recipe. This spring I’ve adapted an old recipe from Bon Appetit to pump up our Mac & Cheese and give it a new taste. Fresh leeks add a subtle oniony taste to our favorite pasta dish that we just love. Paired with a sharp cheddar cheese it is perfectly kid friendly and we all love it. Best of all, I can prepare the entire dish during naptime and bake it right before dinner. Nothing better is that! —

Baked Pasta with Cheddar & Leeks

adapted from Bon Appetit March 2009

1/2 stick butter

5 cups chopped leeks, washed and dried

1/4 cup all-purpose flour

3 1/2 cups whole milk

4 cups extra-sharp cheddar cheese, coarsely grated

1 teaspoon crushed red pepper flakes

2 large eggs

1 pound spiral pasta

1. Preheat the oven to 400F. Cook
pasta in heavily salted water according to package directions. Drain and set
aside.

2. Melt the butter in a large straight
edge skillet or deep pot over medium heat. Add the chopped leeks and saute
until they are tender and translucent, about 12 to 15 minutes. Stir in the
flour and stir constantly for 2 minutes. Gently pour in the milk and bring it to
a low simmer. Stir the milk often so that it does not burn on the bottom of the
pan. Add the cheese and stir until it has melted. Then turn off the heat and
remove the pan to a cool spot.

3. Crack the eggs into a small mixing
bowl and gently pour about 1 cup of the hot cheese mixture into the bowl,
whisking continuously. This will temper the eggs so that they don’t cook when
they are added to the cheese sauce. Pour the egg mixture into the skillet of
cheese sauce, whisking constantly.

4. Place the cooked pasta in a 13X9
baking dish. Pour the hot cheese sauce over the pasta and stir it in to make
sure it is evenly coated.

5. Bake for 30 to 35 minutes, or until
the top of the pasta is browned and the cheese sauce is bubbly.

-Kelsey Banfield, The Naptime Chef