There are so many recipes floating around the internet for macaroni and cheese these days. It seems that this humble and classic dish is receiving more attention than average of late, and for good reason, in my opinion. It's delicious, filling, simple to make, and easy on your wallet. I happened to have most of the ingredients lying around this week, so I figured, why not? It's so easy to warm up when I get home late from work and pretty much just involves adding a little shredded cheese to melt over the top and then letting it bake in the oven for a half hour at 350˚... et voila! A meal fit for the most discriminating connoisseur.
For this variation, I used some of the most beautiful leeks I've seen in a while that I bought on my trip to the market. It's rare that I see ones with so much of the tender sweet white part that I couldn't resist buying three of them. I used some to make a sauté for my chicken dinner last night, some went into stock, and I still had leftover. So, with the beautiful pasta that my mother sent me from
Fresina's back home, I came up with the idea for mac n' cheese. I love the sweetness of the leeks which is nicely balanced out by the nutty and herbaceous quality of the Gruyere.
Here's the recipe:
