Macaroni with leeks and bacon

I haven’t made macaroni and cheese in years. It was in regular rotation when the girls were younger, but we seem to have all forgotten about it.

According to Adam, this version with leeks and bacon is the one he remembers Beulah making. It’s a more grown-up dish with the leeks and bacon adding welcome flavour and complexity. I’m going to add a dollop of mustard to the cheese sauce next time I make it.

Macaroni with leeks and bacon

• 1/4 lb (350g) macaroni
• 3 small leeks, cleaned and sliced thinly crosswise
• 6oz (175g) streaky bacon
• 2oz (50g) butter

For the sauce:

• 2oz (50g) butter
• 1 1/2oz (40g) plain flour
• 1 pint (570ml) milk
• 6oz (175g) grated cheddar

For the topping:

• 2 Tb Parmesan cheese
• 1 Tb breadcrumbs
• a dash of cayenne

1. Preheat the oven to 350°F (180°C).
2. Bring a large pot of salted water to the boil. Add the macaroni and cook until al dente. Drain and tip into a buttered casserole.
3. While the pasta is cooking, melt 50g of butter in a frying pan over a medium flame.
4. Sauté the leeks and bacon until softened, then combine with the pasta. 
5. In a medium saucepan over a low flame, melt 50g of butter. Whisk in the flour, then slowly add the milk and simmer until thickened.
6. Stir in the cheddar cheese. Remove from the heat and season with salt and pepper.
7. Pour the sauce over the pasta mixture. Sprinkle the top with Parmesan, breadcrumbs and cayenne.
8. Bake for 30 minutes or until golden and bubbling.

Tags: honey, Jewish food, vegetarian