Tomato and Leek Mac and Cheese

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If I spin around in circles with my eyes closed real tight and open them again, will it be Spring? No? Alright, fine. I’ll keep eating comfort food until my hearts content. Good talk.

So, let’s talk mac and cheese, shall we? Rachel and Brandy are hosting the first (but probably not the last) Mac and Cheese Mania! Bonus: it’s being sponsored by Door to Door Organics and OXO!

 

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Instead of being really inventive, I went with my craving. I toyed with adding bacon, but I just never got that far. I made this mac and cheese on the stove top, the way I’ve watched my mom make mac and cheese for Tay and I since I was a little kid.

I’ve been obsessing over radiatori pasta lately, it’s just got this funny shape and it grips pasta sauce like a champ. If you haven’t had it, I demand you try it!  Shallots, garlic, leeks, tomatoes and two different kinds of cheese, what could go wrong?

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Tomato and Leek Mac and Cheese

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1 box of your favorite short pasta, I love Radiatori
1 tablespoon olive oil
1 clove garlic, minced
2 leeks, minced
2 shallots, minced
1 cup cherry tomatoes, cut in half
2 cups of milk
1 cup sharp cheddar cheese, grated
1 cup havarti cheese, grated
1/4 cup of bread crumbs

Directions:

1. In a large pot, bring salted water to a boil. While that is getting started, pour your olive oil into your pan and add your leeks, garlic, and shallots and saute until soft. Then add cherry tomatoes and cook until they are just tender, about 3 minutes. Set aside.

2. Pour your pasta into your boiling water, and keep an eye on it. Heat your milk in a saucepan on low heat for about 10 minutes and add your cheeses. Stir until the cheese is fully melted. Drain your pasta, and add the remaining ingredients. Stir to combine.

3. Turn off the heat, and scoop your mac and cheese into crocks. Top with bread crumbs and place under a broiler until golden brown. Serve warm and gooey.

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9 Responses to “Tomato and Leek Mac and Cheese”

  1. #
    1
    Becca @ Amuse Your Bouche — February 24, 2014 at 6:00 am

    I love the idea of having those roasted tomatoes to cut through the creamy sauce – gorgeous! Will definitely be trying this one :)

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    2
    cheri — February 24, 2014 at 9:27 am

    What a great twist on mac n cheese, love the addition of tomatoes.

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    3
    Stephanie @ Girl Versus Dough — February 24, 2014 at 9:38 am

    Well this looks like just about the best thing ever. And that pasta shape? L-O-V-E.

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    4
    Sarah — February 24, 2014 at 12:11 pm

    Gorgeous! And I bet delicious!

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    Taylor @ greens & chocolate — February 24, 2014 at 2:26 pm

    Ahhhhh such cheesy goodness!! I am a leek freak…I could totally go for a huge bowl of this right now!

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    6
    Rachel Cooks — February 25, 2014 at 8:14 am

    I’m obsessed with leeks lately so clearly I love this mac! Thanks for helping us kick off our event! xo

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    7
    Erin @ Dinners, Dishes and Desserts — February 26, 2014 at 11:56 am

    I do not use enough leeks. This looks heavenly, and I will eat it, even if spring does ever come!

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    laurasmess — February 26, 2014 at 11:26 pm

    I’m loving this mac n’cheese mania! It’s awesome… as Aaron is obsessed with the stuff so it’s nice for me to actually have a myriad of recipes to meet his craving. I love leeks… they’re so deliciously sweet, soft and savoury, all at the same time. I want to make this, SOON! Thanks Mackenzie… ah, I was going to make a joke just then (about you being Mac and then obviously, your other have is the ‘cheese’) but that just would’ve been… cheesy? Argh. I’ll stop now! xx

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    Kim Beaulieu — February 26, 2014 at 11:27 pm

    I just love this recipe, leeks are a personal favourite of mine. Love the noodle choice too.