Name: Baked Penne with Farmhouse Cheddar and Leeks
Yield: Makes 6 servings
Ingredients: 1/4 cup (1/2 stick) butter; 5 cups chopped leeks (white and pale green parts only; about 5 large); 1/4 cup all purpose flour; 3 1/2 cups whole milk; 1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed); 1 tablespoon Dijon mustard; 1 teaspoon hot pepper sauce; 2 large eggs; 1 pound penne pasta

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An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

Test-kitchen:

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; youll need to whisk the sauce in slowly so that the eggs dont curdle.

Recipe notes

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