Ingredients: |
Ingredients: 1 bl. elbow macaroni
1 tbl. olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
pepper
3 tbl. butter
3 tbl. butter
1/2 tsp. cayenne pepper
1 tsp. paprika
3 c. milk
1 c. chicken broth
3-1/2 c. Gruyere cheese
1 tbl. Dijon mustard
1 pint cherry tomatoes
3/4 c. bread crumbs
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Directions: |
Directions:Cook pasta according to directions.
Heat a large skillet - add the olive oil and chopped bacon and cook until crisp.
Slice the leeks lengthwise and thinly slice into half moons. Clean the leeks by placing the sliced pieces in a bowl of cold water, and gently stir them around to loosen the dirt. Let dirt settle to bottom and remove cleaned leeks with a slotted spoon, being careful not to mix in any dirt. Dry on a paper towel.
Add the cleaned leeks to the pan with the bacon, season with salt and pepper and cook the leeks until tender, about 3 - minutes. Remove from heat and set aside.
Heat a medium sauce pot, add butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the mixture bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil, then reduce heat and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 c. of the grated cheese and mustard. Set aside.
Add the cherry tomatoes to the leeks and cook for 2 minutes.
Preheat the broiler - Combine the pasta, the leek mixture and the cheese sauce - transfer to a baking dish. Combine the remaining 1/2 c. cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown. |
This recipe for Bacon, Leeks and Tomato Pasta Bake is from