- Cook Time
- Prep Time
- 6 ounces bacon, cut crosswise into 1/4-inch thick strips
- 1 small leek, halved lengthwise and thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon 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 tablespoons chopped flat-leaf parsley
- 8 ounces elbow macaroni
Preheat the oven to 350 degrees . 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.
Divide the macaroni among six 8-oz. ramekins or pour into an 8-by-8-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.