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    Gratin of Macaroni with Bacon and Leeks

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    Gratin of Macaroni with Bacon and Leeks

    An old favourite brought up to date. Simply add a tub of fresh cheese sauce to a tasty mix of smoked bacon, leeks and pasta.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 150g macaroni
    • 1 tbsp olive oil
    • 1 leek, sliced and washed
    • 8 Smoked Back Rashers Bacon, chopped
    • 4 slices from a 200g pack Waitrose Free Range Dry Cure
    • 350g tub Waitrose Perfectly Balanced Cheese Sauce
    • 1 tbsp freshly grated Parmigiano Reggiano
    • 2 small bunches cherry vine tomatoes


    1. Preheat the oven to 190°C, gas mark 5. Cook the pasta according to pack instructions, drain thoroughly and return to the pan to keep warm.
    2. Meanwhile, heat the oil in a medium pan and fry the leek and bacon for 2-3 minutes, or until the leek is starting to soften. Stir in the cheese sauce, bring to a bubble, then add the pasta and stir together. Season with freshly ground black pepper and transfer to a baking dish.
    3. Sprinkle with the cheese and place the tomatoes over the top. Bake on the top shelf of the oven for 20-25 minutes, until the topping is golden and the tomatoes have softened. Serve with a mixed herb salad.

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    Cook's tips

    Make individual servings by dividing the mixture between 2 small gratin dishes and topping each with a small bunch of tomatoes.


    Average user rating

    5 stars