Food For Thought – Penne With Leeks

“Cheese – milk’s leap toward immortality.” -Clifton Fadiman


  • 500 grams penne (About 18oz)
  • 10 button mushrooms, diced
  • 4 leeks (the white/light green part only), sliced
  • 1 large white onion
  • 2 cups milk
  • 2 tablespoons flour
  • 1 cup blue cheese, cubed
  • 2 cups sharp cheddar cheese, grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Sriracha
  • 2 tablespoons butter
  • 2 eggs
  • Salt, to taste


Grease a 9×12 glass baking dish and set aside. Cook pasta and set aside.

In a large saucepan, heat butter. Add leeks and onions and cook until soft (about ten minutes). Add mushrooms and saute for another five minutes. Add flour and mix thoroughly. Add milk, mustard, and Sriracha and bring to a boil. Reduce heat to low and add cheese slowly until completely melted. Remove from heat.

In a small bowl, whisk eggs. Add to cheese and vegetable mixture and mix. Add pasta and mix completely. Spread into baking dish and bake at 400F for 30 minutes. Allow to cool for 15 minutes before serving.

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