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Bacon, Leek, and Tomato Macaroni and Cheese
Bacon, Leek, and Tomato Macaroni and Cheese
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cheesy bacon mac and cheese with tomatoes, leek, and 3 cheeses.
Ingredients:
  • 5 cups water
  • 8 slices bacon, cut crosswise into thin strips
  • 1 (16 ounce) package elbow macaroni
  • 1 (8 ounce) package sharp white Cheddar cheese, shredded
  • 0.5 (8 ounce) package cream cheese
  • 3 ounces Parmesan cheese, grated, or more to taste
  • 1 tablespoon salt
  • 0.5 teaspoon ground black pepper
  • 1 large leek
  • 3 large plum tomatoes
Instructions:
  • Boil water in a large 8-quart stockpot.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, for 8 to 10 minutes. Drain on a paper towel-lined plate.
  • Combine macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper in the boiling water. Cover and simmer vigorously for 5 minutes, stirring occasionally.
  • Prepare the leek by cutting off the dark green parts and slicing it in half lengthwise. Then, slice it crosswise into 1/2-inch pieces. Soak the slices in cold water, swish to remove any dirt, and then drain before stirring into the cooking macaroni mixture.
  • Cook the macaroni uncovered, stirring occasionally, until it is tender and the sauce has thickened, approximately 5 minutes.
  • Next, halve the tomatoes lengthwise, remove the cores, and scrape out the seeds. Dice the tomatoes, setting aside 1/4 cup for later use. Take the stockpot off the heat, then mix in the rest of the tomatoes and half of the bacon. Transfer the macaroni to a serving bowl and top it off with the remaining bacon and reserved tomatoes. Serve promptly.

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