Bacon Mac & Cheese

For those of you who know me, you know that I love pasta. And I really love macaroni and cheese. I’ve tried several different mac & cheese recipes over the years, and I have a couple go-to recipes that never let me down. The following recipe is one from the October 2012 issue of “Woman’s Day” (where I get a LOT of great recipes!):

Bacon Mac & Cheese
Active time: 45 minutes
Total time: 55 minutes
Serves: 6

1 lb. elbow macaroni
2 T. olive oil, divided
2 leeks, cut into 1/2-inch thick half-moons
Kosher salt & pepper
1 clove garlic, finely chopped
1 T. all-purpose flour
1-1/2 c. whole milk
4 oz. low-fat cream cheese
1/4 t. ground nutmeg
1/8 t. cayenne
8 oz extra-sharp Cheddar, shredded
8 oz Gruyere, shredded (I substituted mozzarella)
6 sliced bacon, cooked and crumbled
1/2 c. flat-leaf parsley, chopped

1. Heat oven to 425F/220C. Oil a shallow 3-qt baking dish or 9×13″ pan. Cook the pasta according to package directions
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-low heat. Add the leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8-10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the leek mixture and cook, stirring, for 1 minute.
3. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg, and cayenne until blended. Stir in the Cheddar and Gruyere and simmer, stirring occasionally, until cheese is melted and the mixture is slightly thickened, 1-2 minutes.
4. Meanwhile, in a small bowl, toss the bacon with the bread crumbs, parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper.
5. Toss the pasta with the cheese sauce and transfer to the prepared baking dish. Sprinkle the bread crumb and bacon mixture over the macaroni and cheese. Bake until golden brown, 10-12 minutes.

Per serving: 603 calories, 31 g fat (15 g saturated fat), 80 mg cholesterol, 782 mg sodium, 28 g protein, 53 g carbohydrates, 3 g fiber