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
- Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
- 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.
- 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.
- 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.
- 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.
- In a small bowl place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
- 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.
Cup of Yum
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.