BLT Pasta Bake: Bacon, Leeks, and Tomato

[aargnzarf]

I made this a while back, and I guess I never posted the recipe. After the mac n cheese orgy last night at Jared's I though I should post this... Another Rachael Ray recipe, but I think this would have won the competition if we had made this last night instead of the chipotle and chorizo mac. The sauce is rich and creamy. It has some veggies and meat in it for the non-traditionalists. And had lots of flavor. A good quality bacon here makes a huge difference. When I made this I used the Black Forest bacon from Whole Foods, which was rich and smoky, as well as thick and hearty.

I think I forgot to put in the mustard, which wasn't a big deal, but would have been a welcome addition. I also substitued panko for the plain bread crumbs since that's what I had laying around.

Serve as is or with a simple green salad.

Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew shaped pasta)
1 tablespoon EVOO
8 slices bacon, coursely chopped
2 large leeks, trimmed of roots and dark green tops
course black pepper
3 tablespoons AP flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 1/2 cups grated gruyere cheese
1 tablespoon dijon mustard
1 pint cherry tomatoes
3/4 cup plain bread crumbs

Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the past and cook until al dente.

While the pasta cooks, heat a large skillet over medium heat. Add the EVOO and chopped bacon and cook until crisp. While the bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down, and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and grit to settle on the bottom of the bowl. Using your hands, draw the leeksfrom the water, taking care not to unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook the leeks until tender, about 3-4 minutes.

To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 cups of grated cheese and the mustard, set aside.

Add the cherry tomtatoes to the leeks and continue to cook for 2 minutes. Remove from heat and reserve.

Preheat broiler.

Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and cheese sauce with the pasta. Season with salt and pepper to taste.

Transfer the pasta to a baking dish. Combine the remaining 1/2 cup of grated cheese with the bread crumbs. Top the pasta with the mixture. Place dish under the broiler until the cheese melts and the bread crumbs are brown.

[jeff]

It turned into an orgy last night?

darn I missed out.... =)

[510dat]

yes, it was an orgy of good food.

:)~