Baked Penne with Farmhouse Cheddar and Leeks

Ingredients for Baked Penne with Farmhouse Cheddar and Leeks

• 60g (1/2 stick) butter

• 1125g chopped leeks (white and pale green parts only

• about 5 large)

• 60ml plain flour

• 850ml whole milk

• 450g extra-sharp cheddar cheese, coarsely grated (about 950ml packed)

• 1 tablespoon Dijon mustard

• 1 teaspoon hot pepper sauce

• 2 large eggs

• 450g penne pasta

How to make Baked Penne with Farmhouse Cheddar and Leeks

Lightly butter 15x10x2-inch baking dish. Melt 60ml 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 240ml 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 204°C. 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.