Bacon and Leek Mac 'n' Cheese

Aired on: January 29, 2013

Ingredients

1/2 pound bacon
1 tablespoon olive or vegetable oil
3 to 4 medium leeks, halved lengthwise then sliced 1/2-inch thick, rinsed and dried
2 cloves garlic, thinly sliced
Salt and pepper
1/2 cup dry white wine or chicken stock
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk, warmed
A few grates of fresh nutmeg
1 box cavatappi (hollow corkscrew-shaped pasta) or penne rigate pasta
1 1/2 cups grated Emmentaler Swiss cheese or Gruyère
1 cup shredded sharp white cheddar cheese
1 round tablespoon Dijon mustard
1/2 cup grated Parmigiano-Reggiano cheese

Yields: 4-6

Preparation

Bring a large pot of water to a rolling boil.

Heat oven to 375°F. Arrange bacon on a slotted broiler pan and bake until crisp, 15-18 minutes. Remove and chop; reserve.

Heat oil in a skillet over medium heat; add leeks and garlic, and sauté 5 minutes. Deglaze with wine or stock; allow liquid to almost evaporate and reserve over low heat.

In a sauce pot over medium heat, melt butter and whisk in flour. Cook 1 minute, add warm milk and simmer at a gentle bubble to thicken. Season with salt, pepper and nutmeg.

Season boiling water with salt and cook pasta to al dente.

Stir Swiss or Gruyère and cheddar into white sauce; remove from heat and stir in Dijon.

Combine pasta with bacon, leeks and cheese sauce. Place in a baking dish or casserole and top with Parm. Brown under broiler or cool and bake off from room temperature at 375°F until brown and bubbly.