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

1. 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.

2. 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.

3. Add the pasta to boiling water. Cook until al dente, 10 minutes. Drain.

4. 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.

5. 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.

6. Bake at 375 for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving.

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