Bacon, Leek, and Tomato Macaroni and Cheese
Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 5cups water
- 8slices bacon, cut crosswise into thin strips
- 1(16 ounce) package elbow macaroni
- 1(8 ounce) package sharp white Cheddar cheese, shredded
- ½(8 ounce) package cream cheese
- 3ounces Parmesan cheese, grated, or more to taste
- 1tablespoon salt
- ½teaspoon ground black pepper
- 1large leek
- 3large plum tomatoes
Instructions
Step 1
Bring water to a boil in an 8-quart stockpot.Step 2
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.Step 3
Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.Step 4
While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.Step 5
Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.Step 6
Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.