Macaroni and Cheese with Bacon, Leeks, and Thyme

Macaroni and Cheese with Bacon, Leeks, and Thyme
Serves 8


1 pound medium pasta shells (or elbow macaroni)
1/2 pound thick-sliced bacon
2 leeks, cleaned and thinly sliced crosswise (white and light green parts only)
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
1/4 cup flour
3 cups half and half
8 ounces sharp Cheddar, shredded
6 ounces Havarti, shredded
1 teaspoon salt, or to taste
freshly ground black pepper, to taste

Preheat oven to 375 degrees.  Butter a 9″x13″ baking dish and set aside.

Bring a large pot of salted water to a boil.  Meanwhile, cook bacon until crisp then chop into small pieces.  Drain all but 2 tablespoons of bacon drippings from pan then return to medium-low heat and add chopped leeks.  Cook, stirring occasionally, until leeks are softened and just starting to brown, about ten minutes.  Stir in chopped thyme and chopped bacon and remove pan from heat.  Cook pasta in boiling salted water according to package directions until al dente, then drain and set aside.

In a large heavy saucepan, melt butter over medium heat and stir in flour.  Cook, stirring, for about two minutes, until flour mixture has darkened slightly, then whisk in half and half.  Bring sauce to a boil, whisking constantly, then turn heat down and let simmer, stirring, until thickened.  Stir in shredded cheeses, reserving one cup of shredded cheddar for the top of the casserole.  Stir in salt and pepper then remove sauce from heat.  Stir in pasta and the bacon-leek mixture.  Pour pasta into the greased baking dish and sprinkle with reserved cheddar cheese.

Bake at 375 for 25 minutes.  Serve warm.

From here.