Baked Cheddar and Leek Pasta
Ingredients
- 350g cavatappi or rigatoni pasta
- 2 large leeks, white and light green parts, thinly sliced
- 40g unsalted butter
- 40g all-purpose flour
- 600ml whole milk, warmed
- 200g sharp mature Cheddar cheese, grated
- 1 tbsp Dijon mustard
- 1/4 tsp freshly grated nutmeg
- 40g panko breadcrumbs
- 2 tbsp olive oil
- Salt and freshly cracked black pepper to taste
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Instructions
- 1
Preheat your oven to 200°C (390°F) and lightly grease a 2-quart baking dish with butter.
- 2
Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions indicate; drain and set aside.
- 3
Heat 10g of butter with olive oil in a wide skillet over medium heat, add the sliced leeks, and cook slowly for 8-10 minutes until soft and sweet; remove from heat.
- 4
Melt the remaining 30g of butter in a saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes until bubbling to form a smooth roux.
- 5
Gradually whisk in the warmed milk, bringing it to a gentle simmer for 5 minutes until thickened, then turn off the heat and stir in the Dijon mustard, nutmeg, salt, pepper, and 150g of grated Cheddar.
- 6
Fold the cooked pasta and sautéed leeks directly into the cheese sauce until evenly coated, then transfer the mixture into the prepared baking dish.
- 7
Scatter the remaining 50g of Cheddar and the panko breadcrumbs evenly over the top.
- 8
Bake for 15-20 minutes until the sauce is bubbling at the edges and the breadcrumbs are golden and crisp.
Notes
Sautéing the leeks slowly is essential to draw out their natural sugars, which counterbalance the sharp, savory bite of mature Cheddar. For an extra golden crust, place the dish under the oven broiler for the final 2 minutes of cooking.
The Story Behind Baked Cheddar and Leeks
The pairing of sharp Cheddar and leeks has deep roots in British culinary heritage, long celebrated in rustic cold-weather dishes like traditional Welsh rarebit and vegetable pies. Leeks, cultivated in Great Britain since antiquity, provide an aromatic sweetness that perfectly complements the robust, tangy profile of aged English Cheddar. Blending these classic cold-weather staples with baked pasta creates a refined comfort food dish grounded in centuries of agricultural tradition.
Discover Baked Cheddar and Leek Pasta
Jamie Oliver
Jamie Oliver frequently champions the combination of sweet, slow-cooked leeks and sharp Cheddar cheese in his approach to rustic comfort food. He emphasizes building texture contrast in baked pastas by crowning creamy, sauce-rich noodles with crisp, seasoned crumbs.