Baked Penne with Farmhouse Cheddar and Leeks

Nice! I don't know about the mustard but still comfort food! Doesn't get dry at all in the oven. Just perfect. A little parmesan on top is a plus!

• erato476

• Antigua, Guatemala

• 4/6/2020

Really nice recipe as is and will be good to use as a base to alter depending on our mood. I'm not sure why some of the comments but I guess a lot of folks want that over the top flavors but traditional mac and cheese done right isn't that powerful of flavor. If you want a strong flavor just add to taste before baking.

• randysmith92

• Canyon Lake, TX

• 11/6/2014

Loved it! Went smoky-bacon route though.. substituted 1 red onion for leeks and /- 1.5tsp chipotle chili powder for pepper sauce. Added 3 strips of bacon during onion prep (cooked til fat translucent). Removed bacon, chopped and added w/panko for topping prior to baking.

• funshi

• kirkland, wa

• 10/30/2014

Edible but not worth the ingredients. The biggest mistake I made making this dish is trusting the recipe and baking it. Before I baked it, it was creamy and rich and good. After I baked it, it was dry, all the milk clumped into tiny little balls, and it didn't taste even remotely like it had a whole pound of cheese in it. Very disappointed! I should have just cooked it on the stovetop longer to cook the eggs through and not baked it. Will never make again.

• katya917

• Lake Forest, CA

• 10/28/2014

这是美味的,但是没有足够的精力。佛r all the dirty dishes that this created, I expected something better. I would suggest doubling the mustard. I managed to get 5 cups out of 3 large leeks. Texture was perfect.

• tarab2

• 8/5/2014

I was also disappointed. Found the leeks to add a sweetness that I didn't enjoy. Not bad but not worth it.

• amy212

• 1/5/2014

Based on the glowing reviews, I was disappointed. We found it to be somewhat marginal at best. It could easily feed 8 to 10.

• lynnkozle1234

• Vestal, ny

• 9/23/2013

I made this last night using rigatoni instead of penne. Followed the recipe exactly. Delicious! Served along side grilled lamb chops. Everyone had seconds. The sauce was smooth, not curdled at all. I will definitely make this again. Some bacon would be a good addition.

• kdandie

• Toronto

• 5/5/2013

This is a great grown-up mac'n'cheese. I've made it twice, and most recently served it as a side dish at Christmas Dinner and it was really well received, there wasn't a bit left at the end. Don't go light on the leeks, they are what makes this delicious. I had more luck with a yellowy cheddar as well.

• PoshPalette

• Washington, DC

• 1/3/2012

I'm not generally a fan of creamy pasta dishes, but needed a baked dish to take to a gathering, and had everything available, so I made it. All I can say is YUM! I followed the recipe to the letter except I took the advice of some other reviewers and added some cubed pancetta in with the sauce, and topped with Panko. Superb! The flavor of the leeks is sweet and creamy and delicious. Obscene with a nice glass of red. Very rich, to be certain, but worth a try. Will definitely make again. And again.

• FERamsey

• 12/28/2011

Excellent recipe! I halved it, with 3 leeks, 1 shallot and 2 eggs. I used equal parts 6-year aged cheddar, Musser cheddar from Iowa, and Gruyere cheese. The mustard we had on hand was dijon with capers and tarragon - when I test-tasted this was way too sweet, so I added balsamic vinegar, which balanced it. For the hot sauce I used equal parts Valentina salsa picante (very flavorful) and Sriracha (very hot!). I baked it topped with a sprinkling of Panko bread crumbs, a bit of each cheese grated on top, plus a tiny bit of Italian truffle cheese to add an extra bit of flavor to the top crust. We paired it with a Pinot Noir from Bergstrom, Cumberland Reserve. This dish made a wonderful Sunday supper on a cold, snowy night in late March.

• cook4214

• Prairie Village, KS

• 3/27/2011

Made this tonight and followed the recipe except I topped it with a little panko and broiled it for a couple minutes at the end. One of the best baked pastas I've had. It was super easy to make and everyone loved it.

• aimsa

• Tucson, AZ

• 2/25/2011

Great Mac-N-Cheese dish! We used lowfat milk and put panko breadcrumbs on top and it turned out great!

• RalphNF

• 2/14/2011

This recipe is so good I have made it a permanent fixture in my family cookbook. The leeks add a sweet flavor to this rich pasta and lightens it a bit, too. I seldom find a recipe that I find to be too perfect to change, but I prepare this one to the letter. I don't sweat the tempering of the eggs; I just wield a whisk with zest while adding the cheese mixture to the eggs, a little at a time.

• violetcrow

• Highland, CA

• 10/18/2010

This is good, but very rich, so I wouldn't make it too often but I would definitely make it again. I followed the recipe exactly but sprinkled parmesan cheese on top, and it was delicious!

• MorganG

• Chicago

• 7/28/2010