Beautiful scone with lots of flavor from the summer. The ideal snack for tea.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (8 ounce) package Cheddar cheese, or to taste
- 4 slices back bacon (Optional)
- 1 (8 ounce) package elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 pint milk
- 2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
- salt and freshly ground black pepper to taste
- 1 leek, trimmed and cut into thin rings
Instructions
- Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
- Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
- Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 582 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Took longer to make sauce by quite a bit — typical, in my experience. I used chopped onions sautéed in butter,rather than the leeks. I also added a bit of Marsala wine. Very good.
The combo of flavors in this was excellent. I did find it needed more cheese and ended up using 8 ounces instead of 4. On that note, I didn’t see the point of using both grated and cubed cheese and used all shredded. The leek was a really nice addition. When you first pull it out of the oven it is a little loose so let it rest for 5 minutes before digging in.