Macaroni and leek dish

Macaroni and leek dish

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 631 kcal
, Fat: 17 g
, Carbohydrate: 91 g
, Protein: 24 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To cook the pasta

500g large elbow macaroni
salted water, boiling
600g leek, halved, cut into thin strips


250g cream cheese with herbs (e.g. Cantadou with herbs)
½tsp salt
a little pepper
1bunch radish, with a few leaves, in fine strips
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How it's done

To cook the pasta

Boil the macaroni in simmering salted water until almost al dente, add the leeks around 2 mins. before the end. Set aside 300 ml of the cooking liquid, drain the macaroni with the leek.


Boil the cooking water with the cream cheese, return the macaroni and leek to the pan, reheat, season. Sprinkle over the radishes.

Good to know
Serve with: Grated cheese
Tip: Finely chop the radish leaves and sprinkle over the macaroni.

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