Macaroni with Leek

    30 minutes

    Small tubular pasta works well with creamy sauces. In this case the strong flavours of leek and garlic are moderated by cream and cheese.

    40 people made this

    Serves: 4 

    • 250g macaroni
    • 2 tablespoons butter
    • 1/2 cup chopped leek
    • 1 clove garlic, minced
    • 1/2 cup thickened cream
    • 1 cup freshly grated Romano cheese
    • 1 pinch black pepper

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frypan over low heat. Saute leeks and garlic until tender and translucent. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

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    Reviews in English (32)


    I made this healthir by using light cream instead of heavy. I also used more leeks and less cheese. Very good and creamy, I will make again!  -  10 Nov 2008  (Review from Allrecipes USA and Canada)


    My daughter, who is an excellent cook, served this at Easter. The only change she made was substituting light cream for the heavy cream; it was delicious. I hope she makes it a tradition.  -  09 Apr 2007  (Review from Allrecipes USA and Canada)


    Mmmm, I really enjoyed this smooth and creamy pasta side dish. (Hubs not so much, but then that was a given, considering he doesn’t like “stinky” cheeses like Parmesan, Romano, etc. Even so, he still scarfed it right up!) I had an “Autumn Harvest” special blend orzo I wanted to use, so I substituted that for the ditalini. While it obviously gave this dish extra flavor it wouldn’t have had on its own, I have no doubt I would have enjoyed this just as much had I used the ditalini. The leek was a creative and interesting addition that along with the heavy cream and cheese made a really rich and delectable sauce. I served this with “Veal Marsala,” and “Sauteed Green Beans,” both recipes from this website.  -  23 Nov 2011  (Review from Allrecipes USA and Canada)