by ChristineB
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my 8 recipes »
ChristineB's Notes:
Expand3/4 pounds cavatappi, macaroni, penne....any medium sized pasta that is vaguely tubular Ask a question about this ingredient
5 large leeks, cleaned, trimmed of dark green end, halved lengthwise, and cut into 1/2 inch half discs Ask a question about this ingredient
5 cups white button mushrooms, cleaned and roughly chopped (I have small ones and quarter large ones) Ask a question about this ingredient
1/2 cup plus two tablespoons olive oil Ask a question about this ingredient
5 cups whole milk Ask a question about this ingredient
8 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
12 ounces gruyere, shredded Ask a question about this ingredient
6 ounces raclette, cut into small cubes (it doesn't shred easily, since it's so soft) Ask a question about this ingredient
6 slices white bread (I like using something crusty for more texture) Ask a question about this ingredient
salt and freshly ground black pepper to taste Ask a question about this ingredient
Heat two large skillets, one over medium heat and one over high heat, and add 1/4 cup olive oil to each pan. Add leeks to the medium heat pan and the mushrooms to the high heat pan, and season to taste with salt (both vegetables should be salty enough that they are delicious to eat on their own). Cook leeks until soft and just starting to brown, and cook mushrooms until golden brown and slightly crisp. Combine the two vegetables in a large bowl and set aside.
Ask a question about this stepHeat a large heavy pot over medium heat. Melt the butter, and then add the flour, whisking until the flour has absorbed all the butter liquid. Add milk (it's okay if it's cold!) a splash at a time, whisking constantly, and adding more only when the milk has been completely incorporated into the roux. Once the mixture begins to resemble more of a liquid and less of a solid, you can add the milk more quickly, until you're out. Foolproof! :) The mixture should be pretty thick immediately, so take it off the heat and add all the cheeses, whisking until smooth. Taste, and season with salt and pepper. Set aside. This is the pot you'll mix all the vegetables and pasta in.
Ask a question about this stepPreheat the oven to 500 degrees Fahrenheit. Cook the pasta in salted boiling water until just shy of al dente. Drain, and pour into the cheese sauce, Add the leeks and mushrooms, stirring to combine.
Ask a question about this stepTear bread slices into approximate halves, and place in a food processor with the remaining 2 tablespoons of olive oil and a generous pinch of salt. Process until you have rough crumbs (I like some larger chunks for texture).
Ask a question about this stepPour the pasta mixture into a 9 x 11 in pyrex pan (or an equivalent size casserole dish), evenly distribute the breadcrumbs over the top, and bake in the preheated oven until golden brown on top. Allow the baked pasta dish to cool for at least 15 minutes before serving.
Ask a question about this stepI was thinking about making just a basic mac n cheese this weekend but this sounds far more intriguing. I've just started cooking with leeks so I'm excited to use them in this recipe
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This sounds so good and makes the whole dish a little more balanced than just creamy rich mac and cheese. :)