Leek and Mushroom Macaroni

Leek and Mushroom Macaroni

Once in a while restaurants will tout a menu as the “grown-up” version of something, usually a classic dish like pizza. You know, pizza with sriracha sauce or something that now has pickled stuff and eggs on top. I will now do my best impression of this (though hopefully even more tasty) and offer a delicious mac and cheese (though there really is very little cheese) version that grown-ups, and maybe some adventurous kids, will enjoy.

I often buy vegetables this time of year without a plan. This happened with a bunch of leeks. I love leeks and always find something to do with them, whether it is just sauteing them and eating with eggs or making a soup. This time, I wanted to use them up for a nice lunch. The Vegetarian said why not pasta. This got me thinking of using macaroni, making a quick bechamel sauce, throwing in some shiitake mushrooms and some fresh herbs. The result was absolute deliciousness. Here’s what you do…

Leek Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Leek Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.