Cooking time: 20 min. A crowd-pleaser stuffed with cream, cheese, bacon and leeks.
- 35 g butter
- 1 packet bacon (shoulder or back) – chopped
- 4 baby leeks – thinly sliced
- 400 g macaroni
- 30 ml cake flour
- 500 ml full-cream milk
- salt and freshly ground black pepper
- 500 ml cheddar – grated
- 60 ml Pecorino/Parmesan – grated
- 60 ml breadcrumbs
Heat 10g (1 tbsp) of the butter in a large non-stick frying pan and fry the bacon and leeks until the bacon is crisp and the leeks are soft.
Bring a large pot of salted water to a boil and cook the pasta according to packet instructions. Drain and set aside.
Melt the remaining butter in a small saucepan and add the flour. Whisk until well combined. Slowly add the milk, whisking continuously. Bring to a boil (still stirring), reduce the heat and simmer until it starts to thicken.
Add the grated cheddar to the white sauce and continue to whisk. Season well.
Combine the drained pasta, bacon and leeks and cheese sauce, and mix well. Pour into an ovenproof dish, top with grated Pecorino/Parmesan, followed by the breadcrumbs.
Place under the grill until bubbling and golden, about 10 minutes.