Mac 4 Cheese (with Leeks)

This recipe comes from Bryant Terry, co-author of Grub: Ideas for an Urban Organic Kitchen.

2 cups uncooked whole-wheat elbow macaroni
5 tablespoons extra-virgin olive oil
2 thinly sliced large leeks, white and light green parts only (see tips on cleaning leeks at the end of this recipe)
3 tablespoons whole-wheat flour
3 cups whole milk
1 tablespoon white balsamic vinegar
1/2 teaspoon paprika
Pinch of cayenne
1 cup grated cheddar cheese
1 cup grated pepper jack cheese
1/2 cup fresh grated mozzarella
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
2 tablespoons chopped fresh rosemary

Preheat the over to 375 and lightly grease and shallow 2-quart baking dish.

Bring a large pot of water to a boil for the pasta. Add 2 teaspoons salt. When the water returns to a boil, stir in the pasta and cook until as dente, about 6 minutes. Drain the pasta and set aside.

Meanwhile, in a medium saute pan over medium heat, warm 2 tablespoons of the olive oil. Add the leeks and 1/2 teaspoon salt. Saute for 5 to 7 minutes, until the leeks are lightly browned. Remove from the heat and set aside.

Warm the remaining 3 tablespoons olive oil in a medium saucepan over medium-low heat and whisk in the flour. Cook for 3 to 4 minutes, whisking every 30 seconds, until the flour is a darker shade of brown.

Raise the heat to medium, add the milk, and bring to a summer, whisking constantly, Simmer for 10 minutes, whisking constantly, until thickened,

Reduce the heat to low, add the vinegar, paprika, cayenne, 1/2 teaspoon of salt, 1/2 cup of the cheddar, 1/2 cup of the pepper jack, the mozzarella, and Parmesan to the white sauce and stir until smooth. Season with black pepper to taste.

Add the leeks and elbows to the white sauce, gently stir well, and pour into the baking dish.

Sprinkle the remaining 1/2 cup cheddar and 1/2 cup pepper jack over the top and garnish with chopped rosemary.

Bake for 35 to 40 minutes, until lightly browned and crisp on top. Serve hot.

Cleaning Leeks
First cut off the greens, leaving only the light green and white bottom, then cut off the roots, Slice the leek in half lengthwise, then thinly slice it horizontally. Fill a large bowl with cold water. Add the leek slices, and swish around well, vigorously, rubbing any dirt and sand off the pieces. Lift from the water and set in a colander. Rise the bowl of any residue and repeat if necessary.