Ingredients
6
6 servings
- •5 cups water
- •8 slices bacon, cut crosswise into thin strips
- •1 (16 ounce) package elbow macaroni
- •1 (8 ounce) package sharp white Cheddar cheese, shredded
- •½ (8 ounce) package cream cheese
- •3 ounces Parmesan cheese, grated, or more to taste
- •1 tablespoon salt
- •½ teaspoon ground black pepper
- •1 large leek
- •3 large plum tomatoes
Instructions
- Bring water to a boil in an 8-quart stockpot.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
- Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
- While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
- Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
- Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 642
- Carbohydrate: 63g
- Fat: 29g
- Fiber: 3g
- Protein: 31g
- Sugar: 4g
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