Ingredients
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cooking spray
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8 oz fusilli pasta
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3 medium leeks, trimmed
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3 tbsp butter
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2 tbsp all-purpose flour
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2 cups whole milk
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2 tsp dry mustard powder
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1 tsp paprika
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8 oz sharp Cheddar cheese, coarsely grated and divided
Steps
1
Preheat oven to 400°F. Coat a 2-qt casserole dish with the cooking spray. In a large pot of salted water, cook the pasta according to package directions until almost al dente. Drain and set aside.
2
Meanwhile, thinly slice the leeks and submerge in a large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well.
3
In a large pot, heat the butter on medium-high. Add leeks and cook 8 min., until softened, stirring often. Sprinkle in the flour. Let cook 1 min., stirring constantly. Gradually pour in the milk, stirring constantly until smooth. Add the mustard powder, paprika, salt, and pepper. Cook 3–4 min., until thickened, stirring constantly. Remove from heat.
4
To pot, add cooked fusilli and all but ½ cup Cheddar cheese. Mix well and season with salt and pepper to taste. Transfer to casserole dish and top with remaining ½ cup cheese. Bake 30 min., until bubbly and hot. Let rest 10 min. before serving.
