1/3 cup chopped parsley
8 oz sharp cheddar cheese, shredded
1/4 cup flour
3/4 pound elbow macaroni
2 apples, peeled, cored, cut into pieces
Salt and Pepper
3 cups milk
4 tablespoons butter
2 leeks, white and light green parts, sliced crosswise
6 slices bacon, cut into pieces
Heat oven to 350 degrees.
In a skillet, cook bacon until crisp, transfer to paper towels. Pour off all but 1 tablespoon fat, add apples, cook until browned and beginning to soften. Transfer to a bowl.
Place leeks in a colander in sink. In a pot of boiling salted water, cook pasta until al dente, drain in colander with leeks to soften them.
In a saucepan, melt butter. Add flour, cook 1 minute. Whisk in milk, cook until thickened. Remove from heat. Add 1 1/4 cups cheese and pepper, whisk until smooth.
In a bowl, add pasta, leeks, sauce, apples and parsley, toss. Reserve 1/4 cup bacon. Add remaining bacon to pasta, toss. Season with salt and pepper.
Divide pasta among four baking dishes, top with remaining cheese. Bake 30 minutes. Sprinkle with bacon. Serve hot.
Makes 4 servings.
Bellemain Micro-perforated Stainless Steel 5-quart Colander-