Gratin Of Macaroni With Bacon And Leeks Recipes

PASTA WITH BACON AND LEEKS

Pasta with Bacon and Leeks image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
4 slices bacon, cut into 1/2-inch pieces
1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
Chopped fresh parsley, for topping

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams

MACARONI AU GRATIN

Macaroni au Gratin image

This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Provided by Ashley Christensen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

Steps:

Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

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