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Baked Penne with Farmhouse Cheddar and Leeks

Rick Rodgers
  • minutes
  • Serves 6

INGREDIENTS

2

Eggs, large

1 tbsp

Dijon mustard

1 tsp

Hot pepper sauce

1 lb

Penne pasta

1/4 cup

All purpose flour

1/4 cup

Butter

1 lb

Cheddar cheese, sharp

3 1/2 cups

Whole milk

5 cups

Chopped leeks (white and pale green parts only; about 5 large)