- 1/4 pound elbow macaroni
- Salt and pepper
- 4 pieces bacon, chopped
- 2 leeks, halved lengthwise, thinly sliced and washed
- 2 tablespoons flour
- 1 cup chicken stock
- 1/2 cup milk
- 2 cups aged sharp cheddar cheese (14 ounces), grated, divided
- 8 large Roma tomatoes, halved lengthwise and seeded or 8 vine-ripe tomatoes, tops cut off and scooped clean
- 1/2 cup breadcrumbs
Pre-heat the oven to 400˚F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Add salt and the pasta, and cook until just shy of al dente.
While the pasta is cooking, heat a medium size skillet over medium heat and add the bacon. Cook the bacon until crispy, about 5 minutes, then add the leeks and cook until tender, about 2 minutes more. Add the flour and stir, then cook for 1 minute. Whisk in the stock, milk, salt and pepper and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving 1/2 cup for garnish.
Drain the pasta and combine with the sauce. Spoon the pasta into the tomato shells and garnish with a sprinkle of the remaining cheese and breadcrumbs. Place the tomato shells on a baking sheet and bake for 12-15 minutes, until golden brown on top.