Rachael's Daytime Talk Show
Bacon and Leek Mac 'n' Cheese -- 01/29/13

Bacon and Leek Mac 'n' Cheese

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

Step

Bring a large pot of water to a rolling boil.

Step

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

Step

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.

Step

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.

Step

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

Step

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.