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Epicurious
Bon Appétit

Baked Penne with Farmhouse Cheddar and Leeks

4.0

(44)

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An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

Test-kitchen:

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you’ll need to whisk the sauce in slowly so that the eggs don’t curdle.

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