Three-cheese macaroni with leeks, prosciutto and peas
Advance preparation: This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350-degree oven for 20 minutes. You may need to cover with foil so it does not burn. • Use Italian penne or fusilli instead of elbow macaroni • Substitute blue cheese for the Pepper Jack cheese • Substitute mortadella or speck for the prosciutto
Ingredients
- 3 Tbsp olive oil
- 6 leeks, light green and white parts, cleaned, finely chopped
- 1/4 tsp sal
- freshly ground black pepper
- 3/4 lb dried elbow macaroni
- 1 cup frozen baby peas
- 1/4 lb sliced prosciutto, finely chopped
- 3 Tbsp unsalted butter (sauce)
- 3 Tbsp flour (sauce)
- 3 cups milk, warmed
- 2 cups shredded pepper jack cheese (sauce)
- 2 cup shredded sharp cheddar cheese (sauce)
- 1/4 cup freshly grated parmesan cheese (sauce)
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 cup panko or other bread crumbs (topping)
- 1/4 cup freshly grated parmesan cheese (topping)
- 2 Tbsp butter, cut into tiny pieces (topping)
Instructions
Heat the oven to 375 degrees. Heat oil in large non-aluminum skillet on medium-high heat. Add the leeks and cook, stirring often, until caramelized, about 15 minutes. Add salt and pepper to taste. Transfer to a large bowl. Meanwhile, heat a large saucepan of salted water to a boil. Stir in the macaroni; cook until slightly soft to the bite, 7 minutes. Drain. Place in bowl with leeks; toss. Add peas and prosciutto; toss.
For sauce, melt the 3 tablespoons butter in the large skillet over medium-low heat. Sprinkle the flour over the butter; whisk to mix well. Cook, stirring, until the flour is absorbed and the mixture is bubbling, about 2 minutes. Stir in the milk gradually; heat to a simmer over medium heat. Cook until the white sauce is smooth and thickened, 3-4 minutes. Add the cheeses. Remove from the heat; whisk constantly until the cheese is completely melted. Stir in the mustard, salt and pepper. Pour over the macaroni leek mixture; mix to combine.
Place a greased 8-inch-square baking pan on a baking sheet. Transfer the macaroni mixture to the pan. For the topping, combine the breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over the macaroni. Dot with the butter; bake uncovered, until the top browns and begins to form a crust, 35-40 minutes. Let cool 10 minutes before serving.
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