Leek and Bacon Macaroni Cheese

4.84 from 6 votes

Leek and Bacon Macaroni Cheese

Thought nothing could beat regular macaroni cheese? What about creamy cheesy macaroni with salty, smoky bacon and sweet, buttery leeks, all topped with the crunchiest, crispest panko breadcrumb topping and extra cheese. Have I convinced you yet? Then you are going to love my Leek and Bacon Macaroni Cheese!

Course Main Course, Pasta

Cuisine British

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 754kcal

Author Eb Gargano

Ingredients

250 g macaroni (NOT quick cook)
180 g lardons or diced smoked bacon
40 g butter
1 large leek sliced
20 g plain flour
500 ml milk
Black pepper
1 teaspoon Dijon mustard
100 g mature cheddar cheese grated
50 g panko breadcrumbs
100 g salad leaves (to serve)
1 quantity Honey, Mustard and Cider Vinegar dressing (to serve)

Metric - US Customary

Instructions

Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
Heat a wide oven proof saucepan or cast iron casserole dish over a high heat and add the lardons (or diced bacon). Cook for 2 minutes, stirring frequently, until starting to brown.
Turn down the heat and add the butter. When the butter is melted add the leeks and fry with the lid on for about 3 minutes, until the leeks are nicely softened.
Sprinkle over the plain flour and stir well, then add the milk very slowly, stirring constantly until thickened. When the sauce is roughly the thickness of double (heavy) cream add in a few twists of black pepper, the Dijon mustard and 50g/2oz of the cheddar cheese. Stir until the cheese is melted and then turn the heat off.
In a small bowl place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Scatter the panko topping evenly over the top and place in your preheated oven for 15 minutes or until golden and bubbling.

Notes

Whatever you do, do not make this with quick cook macaroni…or it will end in total disaster, AKA mush…you have been warned! ;-)

Nutrition information is approximate and meant as a guideline only.

Nutrition