Ingredients

The following ingredients have 7 Servings
  • 1 (16 oz.) package tube pasta or elbow macaroni or shells
  • 1 yellow onion, chopped
  • 2 leeks, chopped, optional
  • 1 potato, diced or sliced
  • 3/4 cup baby portobello mushrooms, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2-3 tablespoons extra-virgin olive oil
  • Sauce:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 1/4 cups sharp cheddar cheese, grated, divided
  • 3/4 cup gruyere cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg

Instruction

  • Preheat oven to 350º F and lightly grease baking dish (9x13-inch, or other, depending on what you have) with butter or non-stick spray.
  • Bring a large pot of salted water to boil and cook pasta 1-2 minutes less than package instructions.
  • Drain, rinse with cool water and set aside.
  • Heat olive oil in a large pan or skillet over medium-high heat and sauté potato for 10 minutes, then add onion, leek and mushrooms until softened. Potatoes should be fork tender.
  • Season with salt, pepper and garlic powder, then remove from heat and set aside.
  • In a separate, large saucepan, heat butter over medium heat until melted.
  • Whisk in flour and cook, stirring frequently, until lightly browned and smooth, 2-3 minutes.
  • Season with salt, pepper, and nutmeg, then slowly whisk in heavy cream and whole milk.
  • Continue to cook until mixture is smooth and slightly thickened, then stir in 3/4 cup cheddar cheese and all of gruyere, whisking until melted.
  • Stir cooked pasta and sautéed veggies into cheese sauce, until everything is thoroughly coated, then transfer to greased baking dish.
  • Top with remaining cheddar cheese, then place in oven.
  • Bake for 35-40 minutes or until top is melted and bubbly and dish is warmed throughout.
  • Remove from oven and serve hot.