Macaroni & Cheese with Bacon and Leeks

Ellen Bales

By
@Starwriter

Found this decadent recipe in a Rachael Ray magazine. It sounds SO good, even without the bacon, because it contains three different kinds of cheese!
Photo:rachaelraymag.com


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Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

6 oz
bacon, cut crosswise into 1/4-inch-thick strips
1 small
leek, halved lengthwise and thinly sliced
2 Tbsp
butter
2 Tbsp
all purpose flour
1 tsp
salt
1 c
milk
1/2 c
heavy cream
1/2 c
grated aged gouda
1/2 c
grated fontina
1/2 c
grated extra-sharp cheddar
2 Tbsp
chopped flat-leaf parsley
8 oz
elbow macaroni, uncooked

Directions Step-By-Step

1
Cook the bacon in a large pan over medium heat, until crisp; drain on paper towels. Pour off all but 1 Tbsp. of the bacon grease. Add the leek and cook, stirring often, until tender.
2
Add the butter, stir to melt. Add the flour and 1 tsp. salt. Season with pepper and stir for 1 minute. Whisk in the milk, cream, and 2 cups water. Bring to a boil, reduce heat to medium, and simmer for about 5 minutes or until slightly thickened. Combine the three cheeses in a large bowl. Stir one cup of the cheese mixture into the sauce, along with the bacon and the parsley.
3
Place uncooked macaroni into an 8x8" caserole dish. Top with the sauce and stir to coat pasta. Sprinkle with the remaining 1/2 cup cheese. Bake in a preheated 350-degree oven for about 30 minutes or until sauce begins to bubble and pasta is tender. Let stand for 10 minutes before serving.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: American