Categories: Pasta
Ingredients
- 1/4 lb. thick-cut bacon slices, diced
- 2 medium leeks, cut into 1/2-inch rounds
- 16 oz. cavatappi pasta
- 1 1/2 tbsp unsalted butter
- 1 1/2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of crushed red pepper
- 4 oz. 2 year-old aged Cheddar cheese, grated, divided
- 1 large egg yolk
- 2 oz. Gruyere, grated
- 2 tbsp heavy cream
- 1/4 cup soft, fresh breadcrumbs, toasted
Directions
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Preheat oven to 375. Cook bacon, stirring often, in a skillet over medium until crisp, about 7 minutes. Transfer to a plate lined with paper towels to drain. Reserve bacon drippings for another use.
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Cook sliced leeks in boiling water in a Dutch oven 5 minutes. Remove with a slotted spoon, reserving water. Plunge the leeks into ice water to stop the cooking process; drain.
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Add the pasta to boiling water. Cook until al dente, 10 minutes. Drain.
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Melt the butter in a large skillet over medium heat. Reduce heat to medium-low, and whisk in flour until smooth. Cook, whisking constantly, 2 minutes or until golden brown. Slowly whisk in the milk. Cook, whisking constantly, 3 minutes or until thickened. Whisk in the dry mustard, salt, black pepper, red pepper, and 1/2 cup of the Cheddar cheese, stirring until melted. Remove from heat.
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Gently stir together the pasta, cheese sauce, half each of the cooked bacon and leeks and egg yolk. Stir in the Gruyere and remaining 1/2 cup Cheddar. Spoon the pasta mixture into a buttered 8-inch cast-iron skillet, and sprinkle with the remaining bacon and leeks. Drizzle with the cream; sprinkle with the breadcrumbs.
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Bake at 375 for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving.