Spinach and caramelized leek mac and cheese

I loved this recipe. It currently ranks as the best Mac 'N Cheese recipe I have made, and I have tried quite a few over the years. This cookbook is quite amazing. The recipes have wonderful combinations of flavours and ingredients, not your normal run-of-the-mill ones.

This is some work, but I think you will agree it is worth the effort. For more recipes from this book, click here.

Pasta:

1 lb of any small pasta with holes or ridges. You want something that will catch the sauce. Cook as per the bag instructions, cool, separate, and set aside.

Spinach

Small box of baby spinach.

The recipe calls to sauté them. I put them in a microwave-safe container with 3-4 tablespoons of water and microwave for 4 minutes. Remove, cool, squeeze out as much water as possible, chop fine and set aside.

Sauce:

2 large leeks, light green and white parts, washed well and sliced fine

1/2 cup cream sherry

3 tablespoons all-purpose flour

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1- 1 1/2 cups milk, or half milk and half cream (I use milk to be healthy).

2/3 cup full-fat ricotta (full fat, please, you have not used cream)

6 oz sharp cheddar, slices or grated

4 oz soft chèvre

1 teaspoon sherry vinegar

Salt to taste

1/2 teaspoon ground garlic (optional)

Olive oil and butter (half and half)

Heat olive oil in a very large container, large enough to contain and mix the pasta. Add the leeks and cook on medium to medium-high till they are well-coloured. Add the cream sherry and cook off almost the liquid, you will have a gooey sticky mess. Add the four and mix well. The flour should be wet, and coat the leeks evenly. Add more oil if needed. Cook for 1-2 minutes until the flour has cooked in the fat (you are making a roux). Add black pepper and nutmeg and cook for 1 minute. Add milk, cold, and stir on low heat well to eliminate all lumps and make a smooth sauce. Stir well and break up the lumps; it will happen. Once soft and the sauce has thickened, add all cheeses. Make stove medium-low and stir to melt all the cheese into the sauce. You must do this over low heat, or the sauce can split, and you must toss it. Once incorporated and smooth, add the vinegar and taste for salt. Adjust as needed. The sauce should be a bit runny.

Assembly:

Add spinach and pasta to the runny sauce and mix until the pasta is well coated, and everything is well incorporated. Turn off the heat. Do not make this too dry. If it does dry out, add a touch of milk or cream, not water.

Bake:

Put the mix into a Pyrex dish. I like to sprinkle some Panko breadcrumbs on top. Bake uncovered in the middle of the oven at 350°F for 20 -25 minutes, until the top is well browned. Let it sit for 3-4 minutes, and serve.

It seems like a lot, but it is pretty easy.