BLT Mac & Cheese

This recipe was submitted by Cindy Jones.

5 cups water (very important to measure the water)

8 slices bacon

4 oz. sharp white cheddar cheese

1 oz parmesan cheese

4 oz. cream cheese

1 lb uncooked cellentani/cavatappi pasta (I actually use elbow)

1 tsp. salt

¼ coarsely ground black pepper

1 large leek (white & green portions only)

3 large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot.

2. Meanwhile, slice bacone crosswise into thin strips. Place into skillet, cook over med-high heat 8-10 minutes or until crisp. Remove bacon to paper-towel lined plate.

3. As bacon cooks, grate cheeses, if necessary. Add pasta, cream cheese, grated cheese, salt and pepper to boiling water. Cover and simmer 5 minutes, stirring occasionally.

4. As pasta cooks, slice leek in half lengthwise, then crosswise into ½ in slices. Place into bowl and swish with cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes; reserve ¼ cup for garnish. Remove pot from heat; stir in remaining tomatoes and half of bacon. Spoon pasta into serving bowl and garnish with remaining tomatoes and bacon. Serve immediately.

Yield: 6 servings