Ingredients

The following ingredients have 6 Servings
  • 1 large clove garlic
  • crushed
  • 2 ½ cups whole milk
  • 1 cup chicken stock
  • About 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 large leeks
  • cleaned and cut into 1-inch half moons
  • 2 tablespoons fresh thyme
  • chopped
  • ½ pound mild cooked ham
  • such as prosciutto cotta
  • roughly chopped
  • Salt and pepper
  • 5 tablespoons butter
  • 4 tablespoons flour
  • A little freshly grated or ground nutmeg
  • to taste
  • 1 pound macaroni or penne rigate
  • 2 cups grated Gruyère or Comte (about ½ pound)
  • 1 ½ cups freshly grated Parmigiano-Reggiano (about 2 ounces)
  • A few dashes of Tabasco

Instruction

  • Rub a small saucepan with garlic; leave the garlic in the pan
  • Add the milk and stock, and heat over medium just until warm
  • Remove from heat and cover to keep warm
  • Bring a large pot of water to a boil for the pasta
  • In a deep skillet or wide saucepan, heat the EVOO, one turn of the pan, over medium to medium-high
  • Add the leeks and thyme, and cook, stirring occasionally, until leeks are wilted, 3-5 minutes
  • Stir in the ham, season with salt and pepper, and transfer to plate
  • Add the butter to the skillet
  • Once the butter melts, add the flour and whisk one minute to make a roux
  • Whisk the warm milk mixture into the roux and season with salt, pepper and nutmeg
  • Simmer, stirring occasionally, until slightly thickened, 3-5 minutes
  • Position a rack in the upper third of the oven; preheat the broiler
  • Salt the boiling water and add the pasta
  • Cook, stirring often, until al dente
  • Stir the Gruyère and half the Parmigiano-Reggiano into the besciamella (white sauce) and add a few dashes of Tabasco; season
  • Drain the pasta and add to the sauce along with the leek and ham mixture
  • Transfer to a 3-quart casserole dish and top with the remaining Parmigiano-Reggiano
  • Broil until the filling is bubbly and top is browned, 2-3 minutes