Butter

Ingredients

• 1 lb. pasta, medium in size
• 4 tbsp. butter, divided
• 3 leeks, cleaned and sliced
• ½ tsp. salt
• ¼ tsp. pepper
• 3 tbsp. flour
• 1 ½ cups half & half
• 1 ½ cups skim milk
• 4 tbsp. cheese powder *
• 1 ½ cups shredded sharp cheddar cheese, divided

Instructions

• Preheat the oven to 350°.
• Cook pasta according to package directions
• Melt 2 tbsp. of butter in a large sauce pan. Add the leeks and sauté for 3-5 minutes until the leeks start to brown. Set the leeks aside.
• In the same saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 3 minutes, making sure to whisk while it cooks.
• Add the half & half and skim milk. Whisk the mixture until the mixture starts to boil, reduce the heat to medium and continue whisking until the mixture is thickened, about 3-5 minutes.
• Remove the pan from the heat and whisk in the salt, pepper and cheese powder.
• Add 1 cup of the shredded cheddar and whisk to combine.
• Stir in the pasta and leeks. Pour the mixture into a 3 quart baking dish. Sprinkle the remaining ½ cup of cheese on the top.
• Bake for about 30 minutes. Let sit for 10 minutes before serving.

Notes