5 cups water
1 lb uncooked macaroni
8 slices bacon
3 tbsp. butter
1 tbsp. flour
1 cup half and half
7 oz. shredded cheese
1 tsp. garlic powder
salt and pepper
1 med. leek
2 lg. plum tomatoes
1/4 cup panko bread crumbs
2 tbsp. olive oil
Preheat oven to 350
cook pasta according to package directions and set aside.
cut up bacon and cook in skillet, transfer to towel lined plate. Set bacon drippings and skillet aside
cut and rinse leek, saute with bacon drippings
cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice and place in large bowl.
In a saucepan, melt 3 tbsp. butter. Once it's completely melted, add 1 tbsp. flour and stir to make a roux. Allow the roux to come to a boil for a minute, then slowly stir in the half and half. Simmer. Once it thickens to cover the back of the spoon, remove from heat. Stir in cheese until melted. Add garlic, salt and pepper to taste.
Pour the cheese sauce over the pasta and other ingredients. Stir to combine and transfer to casserole dish.
Combine panko breadcrumbs and olive oil. Sprinkle on top of pasta for a crunchy topping. Bake for 20 minutes until the top is golden brown.
I found this recipe on: http://joelens.blogspot.com/2009/08/blt-mac-cheese.html on 10/16/11, and it was delicious!