MAC AND CHEESE WITH LEEKS AND GORGONZOLA

Mac and Cheese with Leeks and Gorgonzola image

Provided by @MakeItYours

Number Of Ingredients 19

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1 pound penne pasta
2 tablespoons unsalted butter, plus 1 tablespoon
1 tablespoon olive oil
3 leeks, thinly sliced
Bechamel Sauce, recipe follows
1/2 cup Gorgonzola, crumbled
1/4 cup grated Asiago
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper
Special equipment: 9-inch springform pan
1/4 cup unsalted butter
1 clove garlic, smashed
1/4 cup all-purpose flour
3 cups milk
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
Pinch freshly ground nutmeg

Steps:

Preheat the oven to 375 degrees F.
In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.
Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.