Photo: Alexander Maasch
Mac 4 Cheese (with Leeks) Recipe
15 ingredients
6 to 8 servings
openrecipes
This is a lovely reinvention of the macaroni and cheese that my mom made when I was growing up. With leeks, too.
Estimated Nutrition (whole recipe, rough)
1097
Calories
43g
Protein
48g
Fat
122g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Coarse salt
- 2 cups uncooked whole-wheat elbow macaroni
- 5 tablespoons extra-virgin olive oil
- 2 thinly sliced large leeks, white and light green parts only
- 3 tablespoons whole-wheat flour
- 3 cups whole milk
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon paprika
- Pinch of cayenne
- 1 cup grated cheddar cheese
- 1 cup grated jack cheese
- 1/2 cup grated fresh mozzarella
- 1/2 cup grated fresh Parmigiano-Reggiano cheese
- Freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes