Cheese macaroni with leeks

Author: 5/15
Macaroni au fromage et poireaux
Preparation 15
Baking 14
Portions 4
Freezing Yes
Sodium444 mg
Protein28 g
Fiber5 g
Fat48 g
Carbohydrate86 g
Iron3 mg
Calcium538 mg


  • 750 ml (3 cups) of macaronis
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 500 ml (2 cups) of 15% cooking cream
  • 500 ml (2 cups) of grated Italian cheese mix
  • 125 ml (1/2 cup) of nature flavored breadcrumbs
LeeksFind our bag in yourlocal grocery store

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  • In a casserole with boiling salted water, cook pastas al dente. Drain.
  • In the same casserole, heat a bit of olive oil at medium heat. Cook leeks for 3 to 4 minutes.
  • Pour cream and stir. Bring to a boil a medium heat.
  • Aside fire, add cheese while stirring with a wooden spoon till it completely melts.
  • Add macaronis, Salt, pepper and stir. Divide preparation into a cooking plate.
  • In a bowl, mix breadcrumbs with melted butter. Garnish macaronis with breadcrumbs mixture.
  • Oven bake at "broil" for 30 seconds to 1 minutes, till breadcrumbs goldens.

Chef's notes