Dinnertime: Bacon & apple mac-n-cheese

This was the first time I made this and it did not disappoint! 

Ingredients

2 granny smith apples, peeled, cored and cut into 1/4 inch pieces

8 slices of bacon, chopped into 1/4 inch pieces

1 leek, rinsed with white and green parts thinly sliced crosswise (don't use the stalks)

3/4 pound elbow macaroni

8 ounces of white cheddar, shredded (about 2 cups)

4 tablespoons butter

1/4 cup flour

3 cups milk, at room temperature

1/3 cup chopped flat leaf parsley
salt and pepper to taste

Directions

Preheat oven to 350. In a large skillet, cook the bacon over medium heat stiring frequently until crisp. Transfer to a paper towel lined plate to drain and cool. Pour off all but about a tablespoon of the bacon grease, then cook the apples in the same skillet until slightly browned and softened. Transfer the apples to a bowl.

Place the leeks in a collander in the sink. Cook the pasta according to the directions, then drain over the collander with the leeks (thus cooking them a little with the hot water).

Melt the butter in a medium size saucepan over medium heat, then whisk in the flour and cook about a minute. Then add the milk and stir until thick. Remove from the heat and add in all but 1/2 cup of the cheese.  Stir in the parsley, bacon and apples until everything is coated. 

In an oven safe dish (I used an 9 x 13 pan), spray with a little cooking spray, then add in the pasta and leeks, and pour the bacon/apple sauce over top. Sprinkle with pepper, salt and the remaining cheese. Bake for 30 minutes. 

Serves 8. Enjoy!