This is possibly the world’s best mac and cheese! I kid you not. Give it a try and let your family decide, they will go berserk over this!

Rustic Mac and Cheese

Serves 8 – 10

12 ounces small shell pasta – it should be substantial enough to handle the sauce – no wimpy noodles need apply!
10 slices good thick bacon, chopped coarsely
3 large leeks
3 large eggs
1 pint 1/2 and 1/2
1 1/2 cups milk
1 cup low-fat Greek yogurt
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon nutmeg
20 ounces of grated cheddar – 1/2 medium and 1/2 sharp

Butter a 9 x 13 baking dish. Bring pasta water to a boil adding 1/2 teaspoon of salt to the water. Cook the pasta Al dente so it is still somewhat firm and not too soft.  Drain and set aside.

Preheat the oven to 375 degrees.

In a large skillet cook the bacon until crisp then drain on a paper towel. Pour off all but 2 tablespoons or so of the bacon grease from the pan then add the leeks and cook until just soft about 5 -6 minutes, turning to evenly brown. Add a little salt and pepper to taste.

In a large bowl whisk together the eggs, milk, 1/2 and 1/2, Greek yogurt, 1 teaspoon of salt, 1/2 teaspoon pepper, 1/8 teaspoon nutmeg. Stir in the pasta, leeks and bacon.  Add the cheese, reserving 1 cup for the top. Mix well.  Pour into the prepared pan and top with the remaining cheese.

Bake for 40 – 45 minutes until the pasta is bubbling and the cheese is browning a bit.  Let cool 15 minutes before serving.

Delicious! And even better then next day!




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4 Responses to Rustic Bacon, Leek Mac and Cheese

  1. Hannah says:

    This looks incredible!! Pinning now, and can’t wait to try it 🙂 Thanks for sharing!

    Hannah ♫
    Sew Lah Tea Dough

  2. Sinea Pies says:

    Thanks so much for sharing this on Ducks ‘n a Row. I am pinning and sharing on FB, too!

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