Rachael Ray has this amazing way of turning almost any great food into a mac and cheese dish can you guess this one??
Creamy BLT mac and cheese!! But in the one L doesn't stand for lettuce because who really wants lettuce in their mac and cheese??
B- Bacon
L- Leeks
T- Tomato (paste)
Creamy Blt mac and cheese
(small changes from Racheal Ray)
1 pound of your favorite noodle for mac and cheese\
Extra-virgin olive oil (EVOO), for drizzling
6 slices bacon, chopped
2 leeks--trimmed, halved lengthwise and sliced crosswise
2 large cloves garlic, chopped
1/2 teaspoon crushed red pepper
3 tablespoons tomato paste
6 ounces cream cheese, cut into pieces
1 1/2 cups shredded parmigiano-reggiano cheese
Note: After you chop your leeks let them sit in a bowl of water. Swish them around a couple times, then let them sit and let all the dirt fall to the bottom, and scoop out onto a towel and dry.
~Preheat the oven to 500 degrees . Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water
~While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes.
Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
~Add the pasta to the sauce and toss. Pile into a casserole and top with the remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
What would also be really good with this is some bread crumbs on top if you want a little extra crunch and to bring in one more part of the sandwich.
Enjoy with a light yummy salad!
No comments:
Post a Comment