Macaroni & Cheese with Bacon and Leeks

Ellen Bales


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!


☆☆☆☆☆ 0 votes

20 Min
25 Min


  • 6 oz
    bacon, cut crosswise into 1/4-inch-thick strips
  • 1 small
    leek, halved lengthwise and thinly sliced
  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1 tsp
  • 1 c
  • 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

How to Make Macaroni & Cheese with Bacon and Leeks


  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.

Printable Recipe Card

About Macaroni & Cheese with Bacon and Leeks

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

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