Bacon, Leek, and Tomato Macaroni and Cheese

Surprising twist to a family classic! White cheese, bacon, and leeks. Yes, leeks--a less tangy onion! And this is a one-pot meal! No draining of the water. Super fun, quick, easy, and yummy!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 642 Calories

Ingredients

• 1 tablespoon salt
• ½ (8 ounce) package cream cheese
• ½ teaspoon ground black pepper
• 5 cups water
• 1 (16 ounce) package elbow macaroni
• 8 slices bacon, cut crosswise into thin strips
• 1 (8 ounce) package sharp white Cheddar cheese, shredded
• 3 ounces Parmesan cheese, grated, or more to taste
• 1 large leek
• 3 large plum tomatoes

Recipe Instructions

Step 1

Bring water to a boil in an 8-quart stockpot.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.

Step 6

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.