Ingredients
8ozcheddar cheese,(½ package), or to taste
4back bacon slices
8ozelbow macaroni,(1 package)
1tbspbutter
1tbspall purpose flour
2cupsmilk
2tspDijon mustard,such as Maille Dijon Originale®
salt and freshly ground black pepper,to taste
1leek,trimmed, cut into thin rings
Preparation
Grate ½ of the Cheddar cheese, then cut the rest into small cubes.
Place bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally, until evenly browned and crispy. Drain bacon slices on paper towels.
Preheat the oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water for about 8 minutes, stirring occasionally, until tender yet firm to the bite. Drain.
Melt butter in a saucepan over medium-low heat. Add the flour, then cook and stir for 1 minute. Stir in the milk gradually for about 6 minutes, then cook until the sauce thickens.
Add the grated Cheddar cheese and Dijon mustard to the milk mixture. Season with salt and pepper. Stir the cubed Cheddar cheese and leek rings into the sauce.
Pour sauce into the pot of macaroni, then stir well. Pour into a baking pan.
Bake in the oven for about 20 minutes until bubbling and golden.
Sprinkle bacon on top, serve, and enjoy!
