Wild Leek, Tomato and Asiago Macaroni & Cheese

Today, I made some macaroni and cheese with some wild leeks, and some cherry tomatoes (even though I'm still not 100% sure I like them).  To top it off, I threw in some asiago cheese.  I'm feeling daring.

I got the idea while we were picking wild leeks for pickling.  If you've never had pickled leeks, you are missing out.  It's a yearly tradition in our household to spend a warm afternoon collecting leeks and canning them in the most delicious bread and butter brine ever invented.  I'm not biased or anything.

A friend suggested that leeks would be a tasty substitute to onion in a macaroni and cheese recipe, and from there, my mind got spinning.  I've always wanted to try asiago cheese in this dish as I'd tried in a restaurant a few years back and remember it being quite good.

I was definitely impressed with the results this time around, too.  Something about the asiago and vegetables really sets this apart from a standard cheddar version, but I can't tell what it is exactly.  Don't worry, I know how crazy that sounds, but it's true.  It's almost like this version is lighter, but more flavorful.  It's kind of like the difference between eating a big juicy burger and a deli sandwich on ciabatta.  Both are delicious, but in different, equally satisfying ways.

This mac and cheese doesn't really give off a homey, comfort food feel like your mom's might.  But, instead, it makes you feel like you're eating out at a fancy schmancy place while sitting at your own table.

Or in my case, a recliner.  In the living room.  With no TV tray.  And no napkin, either.  And a cat.  With no manners.  She likes cheese.  Apparently, even asiago cheese.

Oh, and if you can't find wild leeks, you can use the bigger leeks from any produce department.  I recommend caramelizing about 3 cups of the bigger leeks to get enough for the mac and cheese.



Wild Leek, Tomato and Asiago Macaroni & Cheese

1 lb. macaroni noodles, cooked
2 cups wild leeks, diced
2 cups cherry tomatoes, diced
2 tbsp minced garlic
2 tbsp olive oil
3 tbsp butter
3 tbsp flour
3 cups milk
2 cups Asiago cheese, shredded
1/2 tsp dry mustard
1/2 cup bread crumbs
2 tbsp olive oil



Preheat oven 350F.

In a large pan, caramelize the leeks in olive oil over medium.  This can take anywhere from 15-30 minutes.  Add the garlic and saute for an additional 1-2 minutes.

While the leeks caramelize, create a roux using the butter and flour.  Slowly stir in milk and allow it to thicken.  Next add the asiago cheese slowly and let it melt.  Add the dry mustard and stir until the mixture is completely smooth.

Mix the leek mixture into the cream sauce.  Pour into a greased 9x13 baking dish.

Combine the olive oil and breadcrumbs in a small bowl and sprinkle over the top of the mixture.

Bake for 20-25 minutes, or until the cheese is bubbly and the bread crumbs are browned.




Listening to:   Mariah Carey - Fantasy