Bacon, Leek, and Tomato Macaroni and Cheese

Ingredients

• 5 cups water
• 8 slices bacon , cut crosswise into thin strips
• 1 package elbow macaroni , 16 ounce
• 1 package sharp white Cheddar cheese , 8 ounce
• 0.5 packages cream cheese , 8 ounce
• 3 ounces Parmesan cheese , grated, or more to taste
• 1 tablespoon salt
• 0.5 teaspoons ground black pepper
• 1 large leek
• 3 large plum tomatoes

Instructions

1. 1

   Bring water to a boil in an 8-quart stockpot.

2. 2

   Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.

3. 3

   Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.

4. 4

   While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.

5. 5

   Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.

6. 6

   Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.