Mac and cheese with bacon

By duckieq

Ingredients

• 6 oz bacon cut crosswise into 1/4" strips
• 1 small leek halved lengthwise and thinly sliced
• 2 t butter
• 2 t flour
• 1 tsp salt
• 1 c milk
• 1/2 c heavy cream
• 1/2 c grated gouda
• 1/2 c grated fontina
• 1/2 c grated extra sharp cheddar
• 2 t chopped parsley
• 8 oz elbow macaroni

Preparation

Step 1

1) preheat oven to 350. in large saucepan cook the bacon over md heat, stirring often til crisp, about 5 minutes. using slotted spoon, transfer bacon to paper towels to drain. pour off all but 1t of the drippings ad add the leek. stir often for about 5 minutes til tender. add butter; stir to melt. add flour and tsp salt, season with pepper and stir 1 minute. whisk in milk, cream and 2c water. bring to boil then reduce heat and simmer til thickened, about 5 minutes. in large bowl combine the cheeses. stir 1c of cheese mix, reserved bacon and parsley into the sauce.

2) divide the elbows among 6 8oz ramekins or pour into an 8x8 baking dish. top with sauce and stir to coat pasta. sprinkle with remaining cheese. bake til sauce bubbles and pasta is tender, about 20-25 minutes for ramekins or 25-30 for baking dish. let rest 10 minutes before serving.