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atlanta mac and cheese

15 Pinches
breezermom avatar
Gulf Breeze, FL
Updated on Apr 24, 2016

A recipe from Hugh Acheson of the Empire State South restaurant in Atlanta. A Canadian that moved south. So maybe this is Canadian Southern Mac and Cheese! Posted as a side, but could also be a main dish.

prep time 20 Min
cook time 1 Hr 15 Min
method Bake
yield 4-6 serving(s)

Ingredients

  • 1/4 pound thick bacon slices, diced
  • 2 medium leeks, cut into 1/2 inch rounds (about 1 cup)
  • 1/3 package uncooked cavatappi pasta (16 ounce pkg)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup milk, warmed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch ground red pepper
  • 1 cup aged cheddar cheese, freshly grated, divided
  • 1 - egg yolk
  • 1/2 cup gruyere cheese, freshly grated
  • 2 tablespoons heavy cream
  • 1/4 cup soft, fresh breadcrumbs, toaasted

How To Make atlanta mac and cheese

  • Step 1
    Preheat oven to 375°. Cook bacon in a skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels. Discard drippings.
  • Step 2
    Cook leeks in 4 quarts of boiling water in a large Dutch oven for 5 minutes. Remove leeks with a slotted spoon, reserving boiling water in the Dutch oven. Plunge leeks into ice water to stop the cooking process. Drain.
  • Step 3
    Add pasta to the boiling water; and cook 1 minutes or until al dente. Drain.
  • Step 4
    Melt the butter in a large skillet over medium heat. Reduce heat to medium-low, and whisk in flour until smooth; cook, whisking constantly 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking constantly for 3 minutes or until thickened. Whisk in dry mustard, next 3 ingredients and 1/2 cup Cheddar cheese, stirring until cheese is melted. Remove from heat. Season with salt to taste.
  • Step 5
    Gently stir together pasta, cheese sauce, half each of cooked bacon and leeks, and egg yolk. Stir in Gruyere cheese and the remaining Cheddar cheese. Spoon pasta mixture into a buttered 8 inch cast iron skillet, and sprinkle with remaining bacon and leeks. Drizzle with cream; sprinkle with breadcrumbs.
  • Step 6
    Bake at 375° for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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