The Canberra Times

This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!

This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!
This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!

Native content for San Remo.

The little moments in life matter, especially when you have children. Time passes fast. One minute you're bringing home your little bundle of joy. Before you know it, they're all grown up.

That's why having everyone sitting around the table on a Friday night for a family dinner is so important. It's a great opportunity to catch up on what's happening in everyone's lives. It's also a great opportunity for youngsters to carb up for a busy weekend. Carbs are especially important for kids playing weekend sport.

As such a nice pasta dish is always a great option. If you're looking for a nice, easy recipe that is sure to put a smile on every dial, why not try this incredible Cheesy Leek and Bacon Macaroni Bake?

This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!
This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!

Ingredients

  • 500g San Remo No. 38 Macaroni
  • 2 tbsp olive oil
  • 6 streaky bacon rashers, cut into cubes
  • 2 leek, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 tbsp chopped thyme
  • 30g butter
  • 30g flour
  • 600ml milk
  • 600ml thickened cream
  • 2 tbsp dijon mustard
  • 250g grated cheddar
  • 250g grated gouda
  • 100g grated mozzarella
  • 100g grated parmesan
  • 1 cup coarse sourdough crumbs
  • Sea salt & cracked black pepper

Steps

This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!
This Cheesy Leek and Bacon Macaroni Bake recipe is amazing!
  • Step One: Preheat oven to 200C. Heat a large heavy based saucepan over medium heat, add olive oil, bacon and leek and cook for 5 minutes. Add garlic and 3 tbsp thyme and cook for a further 2 minutes.
  • Step Two: Add butter, allow to melt, then stir through flour, cooking for 3 minutes.
  • Step Three: Slowly add the milk, whisking continuously, bring to the boil then simmer for 10 minutes, stirring occasionally.
  • Step Four: Add cream, mustard, cheddar and gouda and heat gently to melt the cheese. Season to taste with salt and pepper.
  • Step Five: Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet instructions.
  • Step Six: Place pasta into the sauce, stir well to incorporate and pour into a baking dish. Mix together the parmesan, breadcrumbs and remaining thyme in a small bowl.
  • Step Seven: Top the pasta with the mozzarella followed by the breadcrumb mix.
  • Step Eight: Bake for 20 minutes or until the breadcrumbs are golden and crunchy.
  • Step Nine: Allow to rest for 5 minutes before serving.
  • Step Ten: Serve it up and then sit down with your family and enjoy!

Native content for San Remo.