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!
- Serves: 6 persons
- 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
Step 1Bring water to a boil in an 8-quart stockpot.
Step 2Meanwhile, 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 3Add 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 4While 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 5Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
Step 6Meanwhile, 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.