BLT Pasta Bake: Bacon, Leeks, and Tomatoes

Ingredients

• coarse salt
• 1 lb
• elbow macaroni
• 1 lb
• elbow macaroni
• 1 tablespoon
• extra virgin olive oil
• + 55 more ingredients
• • 1 tablespoon
  • extra virgin olive oil
  • 8 slices
  • bacon, coarsely chopped
  • 8 slices
  • bacon, coarsely chopped
  • 2 large
  • leeks, trimmed of roots and dark green tops
  • 2 large
  • leeks, trimmed of roots and dark green tops
  • coarse black pepper
  • 3 tablespoons
  • unsalted butter
  • 3 tablespoons
  • unsalted butter
  • 3 tablespoons
  • all-purpose flour
  • 3 tablespoons
  • all-purpose flour
  • ½ teaspoon
  • cayenne pepper
  • ½ teaspoon
  • cayenne pepper
  • 1 teaspoon
  • paprika
  • 1 teaspoon
  • paprika
  • 3 cups
  • whole milk
  • 3 cups
  • whole milk
  • 1 cup chicken stock or 1 cup
  • broth
  • 1 cup chicken stock or 1 cup
  • broth
  • 1 cup
  • broth
  • 3 ½ cups
  • grated
  • gruyere cheese
  • 3 ½ cups
  • grated
  • gruyere cheese
  • 1 tablespoon
  • Dijon mustard
  • 1 tablespoon
  • Dijon mustard
  • 1 pint
  • cherry tomatoes
  • 1 pint
  • cherry tomatoes
  • ¾ cup
  • plain breadcrumbs
  • ¾ cup
  • plain breadcrumbs

1 Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente. 2 While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp. 3 While bacon is cooking, spli...

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