Leek and Gruyère Macaroni and Cheese

Lunch / Dinner

Leek and Gruyère Macaroni and Cheese

This isn’t your mother’s mac and cheese—it’s better. Mild, tender leeks and creamy, nutty Gruyère elevate this crowd-pleasing side to main dish status.


4 to 6 servings

Total Time

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Five-Minute Morning Prep

Shred cheese; cover and refrigerate.

Test Kitchen Tip

To prep leeks, cut and discard dark green parts and root ends (or save to make stock). Chop remaining parts and place in a bowl of cold water; gently separate with fingertips to remove sand and grit. Let stand, then use a slotted spoon to scoop from bowl and gently dry.


Preheat oven to 350°.

Heat 2 tablespoons olive oil in a 10-inch ovenproof skillet, over medium heat. Add leeks; cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Sprinkle with flour, 1½ teaspoons kosher salt, and ½ teaspoon ground black pepper; cook for 1 minute, stirring constantly. Gently whisk in milk until combined. Cook, whisking frequently, until mixture begins to thicken and simmer, 6 to 8 minutes. Remove from heat. Stir in cooked pasta and 1 cup cheese.

Bake, covered, until heated through, about 25 minutes. Sprinkle with remaining ⅓ cup cheese. Bake uncovered until cheese is melted, about 5 minutes more. Sprinkle with additional black pepper. Serve immediately.

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