- 12 ounces [340 mL] cooked macaroni
- 3 small leeks, washed and chopped
- 8 to 10 bacon slices, chopped
- 1/4 cup [60 mL] butter
- 1/4 cup [160 mL] flour
- 3 cups [750 mL] milk
- 1 cup [250 mL] strong cheddar, shredded
- 1 pinch ground cloves
- 1/4 teaspoon [1 mL] nutmeg
- Salt and pepper
- 1/4 cup [60 mL] Parmesan cheese, freshly shredded
- 2 tablespoons [30 mL] bread crumbs
- 1 pinch cayenne
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- Place macaroni in a greased, oven safe, shallow dish [13 x 9 inches / 33 x 23 cm].
- In a frying pan, cook bacon until crispy.
- Add to pasta.
- Keep 2 tablespoons [30 mL] bacon fat and clean frying pan.
- In same frying pan, sauter leeks in reserved bacon fat, until tender.
- Mix with pasta.
- In a pot, heat butter and add flour.
- Cook 1 minute while stirring.
- Gradually add milk, stirring constantly.
- Cook over medium heat once in a while, until sauce starts to simmer.
- Add cheddar, cloves and nutmeg.
- Season with salt and pepper.
- Pour sauce over pasta and mix well.
- Sprinkle with Parmesan cheese, bread crumbs and cayenne.
- Cook in oven at 350°F [180°C] for 20 minutes.
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