Bacon, Leek, and Tomato Macaroni and Cheese
Description
This one-pot macaroni and cheese is loaded with crispy bacon, fresh tomatoes, sliced leek, plus 3 kinds of cheese.
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
•
1/2 (8 ounce) package cream cheese
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3 ounces Parmesan cheese, grated, or more to taste
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1 tablespoon salt
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1/2 teaspoon ground black pepper
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1 large leek
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3 large plum tomatoes
Directions
1
Bring water to a boil in an 8-quart stockpot.
2
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.
3
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.
4
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.
5
Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
6
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.