No-Boil Mac & Cheese with Bacon

By Hollister1121

Ingredients

• 6 oz. bacon, cut crosswise into 1/4-inch-thick strips
• 1 small leek, halved lengthwise and thinly sliced
• 2 Tbsp butter
• 2 Tbsp flour
• 1 tsp salt
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup grated aged Gouda
• 1/2 cup grated Fontina
• 1/2 cup grated extra-sharp Cheddar
• 2 Tbsp chopped flat-leaf parsley
• 8 oz. elbow macaroni

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat oven to 350F. In a large saucepan, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 Tbsp of the drippings. Add the leek and cook, stirring often, until tender, about 5 minutes. Add the butter; stir to melt. Add the flour and 1 tsp salt, season with pepper and stir for 1 minute. Whisk in the milk, cream and 2 cups water. Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes. In a large bowl, combine the cheeses. Stir 1 cup of the cheese mixture, the reserved bacon and the parsley into the sauce.
2. Divide the macaroni among 6 - 8 oz. ramekins or pour into an 8x8-inch baking dish. Top with the sauce, and stir to coat the pasta. Sprinkle with the remaining 1/2 cup cheese. Bake until sauce bubbles and pasta is tender, 20 to 25 minutes for ramekins and 25 to 30 minutes for the baking dish. Let rest 10 minutes before serving.