BLT Pasta Bake: Bacon, Leeks, and Tomatoes

By slane2

Ingredients

• 1 lb. elbow macaroni
• 1 T EVOO
• 8 slices bacon, coarsely chopped
• 2 large leeks, trimmed and sliced
• 3 T unsalted butter
• 3 T flour
• 1/2 t cayenne pepper
• 1 t paprika
• 3 C milk
• 1 C chicken stock
• 3 1/2 C grated gruyere cheese
• 1 T dijon
• 1 pink cherry tomatoes
• 3/4 C bread crumbs

Preparation

Step 1

Cook pasta until al dente.

Heat EVOO in large skillet over medium heat. Cook bacon. Add leeks. Season with salt and pepper. Cook until the leeks are tender, 3-4 minutes.

In medium sauce pot, melt butter, then add flour, cayenne, and paprika. Whisk until bubbly, then add milk and stock and raise heat. Bring sauce to a boil, whisking constantly, and simmer to thicken, about 5 minutes. Remove from heat and whisk in 3 C of cheese and the mustard. Set aside.

Add cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from heat and reserve.

Preheat the broiler.

Drain the pasta and add to the pasta pot. Combine leek mixture and cheese sauce with the pasta. Season with salt and pepper to taste.

Transfer the pasta to a baking dish. Combine the remaining 1/2C cheese with bread crumbs. Top pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

Makes 4 servings.