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4.8 from 18 votes

Leek and Bacon Macaroni Cheese

Thought nothing could beat regular macaroni cheese? What about creamy cheesy macaroni with salty, smoky bacon and sweet, buttery leeks, all topped with the crunchiest, crispest panko breadcrumb topping and extra cheese. Have I convinced you yet? Then you are going to love my Leek and Bacon Macaroni Cheese!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 754 kcal
Course: Main Course
Cuisine: British

Ingredients

  • 250 g macaroni (NOT quick cook)
  • 180 g lardons or diced smoked bacon
  • 40 g butter
  • 1 large leek sliced
  • 20 g plain flour
  • 500 ml milk
  • black pepper
  • 1 teaspoon Dijon mustard
  • 100 g mature cheddar cheese grated
  • 50 g panko breadcrumbs
  • 100 g salad leaves (to serve)
  • 1 quantity Honey, Mustard and Cider Vinegar dressing (to serve)

Instructions

    Cup of Yum
  1. Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
  2. Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
  3. Heat a wide oven proof saucepan or cast iron casserole dish over a high heat and add the lardons (or diced bacon). Cook for 2 minutes, stirring frequently, until starting to brown.
  4. Turn down the heat and add the butter. When the butter is melted add the leeks and fry with the lid on for about 3 minutes, until the leeks are nicely softened.
  5. Sprinkle over the plain flour and stir well, then add the milk very slowly, stirring constantly until thickened. When the sauce is roughly the thickness of double (heavy) cream add in a few twists of black pepper, the Dijon mustard and 50g/2oz of the cheddar cheese. Stir until the cheese is melted and then turn the heat off.
  6. In a small bowl place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
  7. Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Scatter the panko topping evenly over the top and place in your preheated oven for 15 minutes or until golden and bubbling.

Notes

  • Whatever you do, do not make this with quick cook macaroni…or it will end in total disaster, AKA mush…you have been warned! ;-)
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 754kcal (38%) Carbohydrates 70g (23%) Protein 26g (52%) Fat 40g (62%) Saturated Fat 19g (95%) Cholesterol 89mg (30%) Sodium 698mg (29%) Potassium 525mg (15%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1375IU (28%) Vitamin C 8.5mg (9%) Calcium 374mg (37%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 754

% Daily Value*

Calories 754kcal 38%
Carbohydrates 70g 23%
Protein 26g 52%
Fat 40g 62%
Saturated Fat 19g 95%
Cholesterol 89mg 30%
Sodium 698mg 29%
Potassium 525mg 11%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1375IU 28%
Vitamin C 8.5mg 9%
Calcium 374mg 37%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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