Gratin Of Macaroni With Bacon And Leeks Recipes

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

BACON, LEEK, AND TOMATO MACARONI AND CHEESE

Steps:

• Bring water to a boil in an 8-quart stockpot.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
• Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
• While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
• Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
• Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

BACON & LEEK GRATIN

Steps:

• Preheat oven to 400°F, 200°C
• Peel and thinly slice the potatoes. Slice the leeks and bacon, removing any excess fat.
• Melt butter in a saucepan, add flour and cook for a minute. Gradually add milk, stirring until you have a smooth, thickened sauce. Add half of the cheddar. Continue to cook for a few minutes.
• Layer the potato, leeks, and bacon in an ovenproof casserole dish with some of the sauce. Spoon the remaining sauce over the top, level and sprinkle with the rest of the grated cheese. Cook for 35-40 minutes. or until golden and bubbling. Check the potato is cooked through by inserting a spoon or knife into it.

MACARONI CHEESE WITH LEEKS

Steps:

• Preheat the oven to 200C/fan 180C. Cook the macaroni.
• Heat the oil in a pan and add the garlic and leeks and allow to soften.
• Melt the butter in a pan.Stir in the flour gradually.
• Add the milk gradually, stirring to avoid lumps.Add the mustard.
• Add the cheese and stir the mixture until it has melted into the sauce.
• Stir the leeks into the sauce. Add the cooked pasta.
• Put the mixture into an oven proof dish, top with cheese and bake for 20mins.

GRATIN OF MACARONI WITH BACON AND LEEKS

Steps:

• Preheat the oven to 375°F Cook the pasta according to pack instructions, drain thoroughly and return to the pan to keep warm.
• Meanwhile, heat the oil in a medium pan and fry the leek and bacon for 2-3 minutes, or until the leek is starting to soften. Stir in the cheese sauce, bring to a bubble, then add the pasta and stir together. Season with freshly ground black pepper and transfer to a baking dish.
• Sprinkle with the cheese and place the tomatoes over the top. Bake on the top shelf of the oven for 20-25 minutes, until the topping is golden and the tomatoes have softened. Serve with a mixed herb salad.