BLT Pasta Bake: Bacon, Leeks, and Tomatoes

Ingredients

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

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...

View full recipe at SpringPad

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