Baked Cheddar and Leek Pasta
Ingredients
- 8 small leeks (about 2 lb.), white and pale green parts only
- Kosher salt
- 12 oz. large short pasta (such as conchiglioni or paccheri)
- 1 cup heavy cream, divided
- 8 oz. sharp white cheddar, coarsely grated (about 2 cups)
- 2 tsp. cornstarch
- 1 cup dry white wine
- 3 Tbsp. Dijon mustard
- 1½ tsp. freshly ground pepper, plus more
- 2 garlic cloves, finely grated
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