Baked Cheddar and Leek Pasta

Method

1. 1

   Place a rack in middle of oven and preheat to 425°. Cook 8 small leeks (about 2 lb.), white and pale green parts only, in a large pot of boiling salted water until a paring knife slides into them with just a little resistance, 9–12 minutes (parboiling the leeks should remove any lingering dirt). Using a spider or slotted spoon, transfer leeks to a cutting board and let sit until cool enough to handle. Slice crosswise on a diagonal 1½" thick and set aside.

2. 2

   Meanwhile, cook 12 oz. large short pasta (such as conchiglioni or paccheri) in another large pot of boiling salted water (or, use the same pot with fresh salted water) until very al dente, about 2 minutes less than package directions. Drain pasta in a colander, reserving 2 cups pasta cooking liquid, and immediately drizzle 1 Tbsp. heavy cream over; toss to coat. Reserve pasta pot.

3. 3

   Toss 8 oz. sharp white cheddar, coarsely grated (about 2 cups), and 2 tsp. cornstarch in a medium bowl; set aside.

4. 4

   Bring 1 cup dry white wine to a simmer in reserved pot over medium-high heat; cook until reduced by half, about 4 minutes. Reduce heat to medium and whisk in 3 Tbsp. Dijon mustard, 1½ tsp. freshly ground pepper, remaining ¾ cup plus 3 Tbsp. heavy cream, and 1½ cups pasta cooking liquid. Add cheese mixture a handful at a time, whisking until melted and sauce is smooth after each addition. Remove sauce from heat and mix in 2 garlic cloves, finely grated, and pasta, then gently fold in reserved leeks. Season with salt and more pepper if needed.

5. 5

   Transfer pasta to a 2½–3-qt. baking dish and bake until warmed through, bubbling, and deeply browned in spots, 25–30 minutes. Let cool 10 minutes before serving.

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