Gratin of Macaroni with Bacon and Leeks
Dive into comfort food bliss with this indulgent Gratin of Macaroni with Bacon and Leeks, a hearty baked pasta dish that’s as satisfying as it is flavorful. Featuring tender macaroni smothered in a rich, creamy cheese sauce made with Cheddar and Parmesan, this recipe gets a savory boost from crispy bacon and sweet, sautéed leeks. A golden, crunchy breadcrumb topping adds irresistible texture, while a hint of nutmeg brings a subtle warmth to every bite. Perfect for cozy family dinners or an inviting dinner party side dish, this easy-to-follow gratin recipe takes just 20 minutes of prep and serves up a bubbling, golden masterpiece in under an hour. Garnish with fresh parsley for a pop of color and freshness that complements the creamy, cheesy decadence. If you’re looking for a comforting baked macaroni recipe with a gourmet twist, this gratin is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams Macaroni pasta
- 150 grams Bacon, chopped
- 2 large Leeks, thinly sliced
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 150 grams Cheddar cheese, grated
- 50 grams Parmesan cheese, grated
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Cook the macaroni pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set aside, leaving behind the rendered fat.
Add the sliced leeks to the skillet and sauté in the bacon fat for 5-7 minutes until softened. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 4-5 minutes, stirring continuously, until the sauce thickens.
Stir in the grated Cheddar cheese, Parmesan cheese, salt, black pepper, and nutmeg. Mix until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni, bacon, sautéed leeks, and cheese sauce in a large mixing bowl. Mix well to evenly coat the macaroni.
Transfer the mixture into a greased baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the gratin is bubbling around the edges.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 639 mg | 49% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
