Bacon, Leek and Tomato Mac and Cheese

Bacon, Leek and Tomato Mac and Cheese

Please the masses with this dish that is both kid-friendly and also satisfies a more mature palate. If your gang enjoys BLT sandwiches, this pasta dish is sure to become a menu staple.

servings
6

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Cook pasta according to package directions until al dente; drain.


3

Meanwhile, cook bacon in a large skillet until crisp. Remove bacon to a paper towel to drain; reserve drippings. When cool enough to handle, crumble bacon.


4

Sauté leek in 1 tablespoon bacon drippings in the same skillet until tender. Transfer to bowl; set aside.


5

Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, mustard and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and cheddar until melted. Stir in pasta, bacon, reserved leek and tomatoes. Remove from the heat.


6

Transfer to a greased 2-quart baking dish. Bake for 28-35 minutes or until top is golden and sauce is bubbly.


Recipe Tip:
Any brand of Wisconsin fontina or white cheddar cheese can be used.
cheese iconCheesemonger Tip:
Fontina is considered to be one of the most versatile cheeses in the world, because it is excellent as a table cheese and a cooking cheese.

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Cook pasta according to package directions until al dente; drain.


3

Meanwhile, cook bacon in a large skillet until crisp. Remove bacon to a paper towel to drain; reserve drippings. When cool enough to handle, crumble bacon.


4

Sauté leek in 1 tablespoon bacon drippings in the same skillet until tender. Transfer to bowl; set aside.


5

Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, mustard and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and cheddar until melted. Stir in pasta, bacon, reserved leek and tomatoes. Remove from the heat.


6

Transfer to a greased 2-quart baking dish. Bake for 28-35 minutes or until top is golden and sauce is bubbly.


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