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Penne with smoked gouda, leeks and bacon


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  • 4 leeks, bulbs and lighter green parts sliced and chopped
  • 1/2 lb applewood smoked bacon, cut into small pieces
  • 1 lb smoked gouda, grated
  • 1/4 c flour
  • 2 c milk
  • 1 1/2 c half and half
  • 1 tbsp dijon
  • 1/2 tsp hot sauce
  • 2 eggs
  • 1 lb whole wheat penne



Step 1

Cook bacon until crisp. Remove from pan with slotted spoon and set aside on paper towel. Pour off all but 2 tbsp of the baking grease. Add leeks to pan, cover and cook until soft, about 10 minutes. Stir a few times and don't let them brown. Remove leeks with slotted spoon and set aside. Add flour, stirring constantly for 2 minutes. Add milk, stirring until smooth. Add cheese, mustard and hot sauce. Stir until cheese melts. Add a little of the cheese sauce to the beaten eggs to temper; whisk into the sauce. Set aside. Cook pasta until tender; drain and add to large casserole. Stir in leeks and bacon. Add cheese sauce and stir well. Bake 30 minutes at 400

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