Bacon, Leek, and Tomato Macaroni and Cheese recipe
All Recipes Best Recipe Meat and Poultry Recipes Pork
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 ½ (8 ounce) package cream cheese 3 ounces Parmesan cheese, grated, or more to taste 1 tablespoon salt ½ teaspoon ground black pepper 1 large leek 3 large plum tomatoes
Nutrition Info
- 641.7 caloriescarbohydrate: 62.5 gcholesterol: 85.6 mgfat: 29.3 gfiber: 3.3 gprotein: 31.1 gsaturatedFat: 16.3 gservingSize: -sodium: 1964.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Bacon, Leek, and Tomato Macaroni and Cheese
Directions
-
Bring water to a boil in an 8-quart stockpot.
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.
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.
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.
Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
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.