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atlanta mac and cheese

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A recipe from Hugh Acheson of the Empire State South restaurant in Atlanta. A Canadian that moved south. So maybe this is Canadian Southern Mac and Cheese! Posted as a side, but could also be a main dish.

yield 4 -6
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For atlanta mac and cheese

  • 1/4 lb
    thick bacon slices, diced
  • 2 md
    leeks, cut into 1/2 inch rounds (about 1 cup)
  • 1/3 pkg
    uncooked cavatappi pasta (16 ounce pkg)
  • 1 1/2 Tbsp
    unsalted butter
  • 1 1/2 Tbsp
    all-purpose flour
  • 1 c
    milk, warmed
  • 1/2 tsp
    dry mustard
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground black pepper
  • 1 pinch
    ground red pepper
  • 1 c
    aged cheddar cheese, freshly grated, divided
  • 1
    egg yolk
  • 1/2 c
    gruyere cheese, freshly grated
  • 2 Tbsp
    heavy cream
  • 1/4 c
    soft, fresh breadcrumbs, toaasted

How To Make atlanta mac and cheese

  • 1
    Preheat oven to 375°. Cook bacon in a skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels. Discard drippings.
  • 2
    Cook leeks in 4 quarts of boiling water in a large Dutch oven for 5 minutes. Remove leeks with a slotted spoon, reserving boiling water in the Dutch oven. Plunge leeks into ice water to stop the cooking process. Drain.
  • 3
    Add pasta to the boiling water; and cook 1 minutes or until al dente. Drain.
  • 4
    Melt the butter in a large skillet over medium heat. Reduce heat to medium-low, and whisk in flour until smooth; cook, whisking constantly 2 minutes or until golden brown. Slowly whisk in milk, and cook, whisking constantly for 3 minutes or until thickened. Whisk in dry mustard, next 3 ingredients and 1/2 cup Cheddar cheese, stirring until cheese is melted. Remove from heat. Season with salt to taste.
  • 5
    Gently stir together pasta, cheese sauce, half each of cooked bacon and leeks, and egg yolk. Stir in Gruyere cheese and the remaining Cheddar cheese. Spoon pasta mixture into a buttered 8 inch cast iron skillet, and sprinkle with remaining bacon and leeks. Drizzle with cream; sprinkle with breadcrumbs.
  • 6
    Bake at 375° for 35 minutes or until golden and bubbly. Let stand 15 minutes before serving.
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