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Trumped: Melted Leeks with Bacon Macaroni and Cheese

by evh on July 1, 2013

Melted Leeks with Bacon Macaroni and Cheese | LocalSavour.com

Melted Leeks with Bacon Macaroni and Cheese

It’s rich, it’s creamy, it’s satisfying. What’s not to love? We probably eat macaroni and cheese, in one form or another, at least once a month. It’s one of those pasta dishes you can “enhance” or add extra things to and you won’t necessarily ruin the entire meal by doing so –– throw in fresh vegetables, pesto or even roasted chicken and dinner will still turn out great, with out complaint. Is bacon over-played and over-used? Maybe but I still enjoy a good piece of crunchy and salty bacon. I mean, is there anything that bacon can’t do? Years ago, there was a hot, young chef that I used to work and one of his “signature” dishes at the restaurant was his macaroni and cheese –– A-M-A-Z-I-N-G and dream-about-it good –– Melted Leeks with Bacon Macaroni and Cheese is my homage to that very item and perhaps he was even ahead of the bacon craze. Leeks are a stalk vegetable that taste kind of like a mild cross between an onion and garlic clove giving an extra layer of flavor to any meal. Creamy macaroni, buttery leeks and crispy bacon all packed into this little number making this a not-so-meatless Monday supper … but I think this may already be trumping everything in it’s way no matter what day it is.

Leeks

Melted Leeks with Bacon Macaroni and Cheese | LocalSavour.com

Melted Leeks with Bacon Macaroni and Cheese
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-30 minutes
Melted Leeks with Bacon Macaroni and Cheese
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-30 minutes
Ingredients
  • 1 pound pasta penne, shells or rigatoni work best
  • 6-8 ounces bacon cooked and chopped
  • 1 cup mozzarella cheese shredded
  • 1 cup white cheddar cheese shredded
  • 2 1/2 cup milk I used 2%
  • 1 cup leeks thinly sliced
  • 3 Tablespoon unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup whole wheat bread crumbs (I use heels and crumble in food processor then pan toasted)
Servings: -6 servings
Units:
Instructions
  1. Make pasta ala dente according to the instructions and set aside. Pre heat oven to 375 degrees.
  2. In the empty pasta pan add the butter and place over medium heat. Add the leeks and saute them in the butter for 2 minutes. Next add the flour and whisk together with the butter until butter is completely melted. Once melted and blended well slowly add the milk and continue to whisk together. Let milk heat up to thicken slightly but don't burn. Then, add the cheddar cheese and half of the mozzarella cheese and stir together.
  3. Finally, add the pasta back into the pan along with the bacon. Stir well to coat the pasta and pour mixture into a lightly greased 8X12 oven safe pan. Sprinkle remaining mozzarella cheese and then the bread crumbs on top. Place into oven and cook for 12-15 minutes until it begins to bubble. Remove from oven and let stand for 5-10 minutes. Serve warm.
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