What do you do with too many leeks?

Since moving to Chicago I have been happily utilizing the delivery services available to us at every opportunity -- one of those delivery services is Peapod groceries. I love that they will bring the groceries up into my kitchen, are always friendly and quick and shopping online for the groceries I need is really easy. I love checking to see what is on sale each week and planning my menu around it.

Husband and I have decided to attempt the South Beach Diet for a few months -- possibly longer depending on how well it works out. In anticipation of the healthy choices we are going to have to make from now on we decided to have one last carbohydrate filled week of food. Included in this week is potato & leek soup (potatoes are a no-no for the first two weeks, and white potatoes are a no-no for the whole plan). While choosing my groceries I made the mistake of ordering two orders of leeks -- thinking that it would be two large leeks. The mistake became apparent when I was putting away my groceries and pulled out two bunches of leeks, each with three and four leeks banded together!

I texted husband soon after -- "I ordered too many leeks" and he responded "there is no such thing."

So, the question was -- What do you do with too many leeks?

One answer came tonight while I was putting together dinner.

White Cheddar Macaroni & Cheese with Leeks

Ingredients:

3 tbsp butter

3 tbsp flour

3 cups whole milk

1 large egg, slightly beaten

1 tbsp dried mustard

1 large leek sliced thinly (only the white and light green parts)

1 bay leaf

1 lb sharp white cheddar cheese, grated

1/2lb elbow macaroni

Directions:

Boil macaroni as instructed on the box until al dente.

While water is boiling melt butter over medium heat in a large sauce pan. Once butter has melted sprinkle in the flour, one tablespoon at a time, while whisking. Continue whisking the roux for a few minutes until slightly browned -- make sure there are no lumps of flour.

Add the leeks to the pan stirring and cooking slightly for about two minutes.

Sprinkle in the dried mustard, slowly pour in the milk and bay leaf while whisking the mixture.

Reduce the heat slightly and continue whisking the mixture until it begins to thicken into a sauce-like consistency (this will take a while, be patient and resist the urge to turn up the heat because it can burn and ruin very quickly).

When the sauce has thickened begin adding the cheese, one handful at a time. After each handful whisk to combine. Once the cheese has completely melted into the sauce add in another handful. Repeat this until the entire pound of cheese has been melted into the sauce.

Temper* the egg and stir into the sauce.

Remove the mixture from the heat and pour the al dente pasta into the pan mixing to combine.

Pour the mixture into a 2 QT baking dish. If desired combine a half cup of panko breadcrumbs with a couple tbsp of melted butter and sprinkle over the top.

Bake in a preheated 300f oven for 45 minutes until top is golden brown and pasta has set. Let sit for about five minutes outside of the oven before serving.

*tempering the egg is essential if you don't want to end up with mac and cheese and scrambled egg. Just take a bit of the hot sauce and while whisking add to the egg in a separate bowl one tablespoon at a time until the egg is the same temperature as the sauce.