Ingredients
4
4 servings
- •½ (8 ounce) package Cheddar cheese, or to taste
- •4 slices back bacon (Optional)
- •1 (8 ounce) package elbow macaroni
- •1 tablespoon butter
- •1 tablespoon all-purpose flour
- •1 pint milk
- •2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
- •salt and freshly ground black pepper to taste
- •1 leek, trimmed and cut into thin rings
Instructions
- Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
- Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
- Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.
Nutritional Facts
Per 4 servings
- Calories: 455
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 2g
- Protein: 22g
- Sugar: 8g
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