Categories: Sides - Starch

Ingredients

• 4 TBSP butter
• 2 TBSP flour
• 2 cups heavy cream
• 1 (16-oz.) package cavatappi or other macaroni pasta
• 1 tablespoon salt
• 3-4 leeks (stalks with leaves)
• 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes (Velveeta)
• 2 cups (8 oz.) freshly shredded smoked Cheddar cheese; divided
• 1 cup freshly shredded aged Gouda cheese
• 1 (8-oz.) package unsalted Cheddar Doritos, crumbled

Directions

1. Preheat oven to 375°. Prepare pasta according to package directions for al dente, adding salt to water.

2. Meanwhile, prepare leeks. Remove outer tough leaves. Heat 3 tablespoons of water in 10-12 inch stainless steel skillet until it begins to steam. Add 1 pound of leeks, sliced thinly, include leaves chopped. Cover and steam for 4 minutes. Add 2 more tablespoons of water; reduce heat to medium low, and sauté for 3 more minutes uncovered while stirring frequently.

3. Melt butter in Dutch oven. Add flour a little at a time stirring constantly until it begins to brown. Add cream a little at a time, stirring constantly. Bring cream to a simmer over medium-high heat until it thickens; reduce heat to low, and stir in cheese product. Cook, stirring constantly, until cheese is melted. Stir in 1 cup cheddar and Gouda cheeses; cook, stirring constantly, until cheeses are melted. Remove from heat; stir in hot cooked pasta and leeks.

4. Pour pasta mixture into a buttered 3-qt. baking dish or 12 (8-oz.) ramekins.

5. Bake at 375° for 20 minutes or until bubbly.

6. Mix crushed Doritos and 1 cup cheddar cheese.

7. Top with Doritos-cheddar mixture and bake 10 minutes more until browned

8. Remove from oven, and let stand 5 minutes.

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