6 Tbsp unsalted butter
1 cup fresh bread crumbs
Salt
12 ounces sharp Cheddar, American, or Monterey-Jack shredded (about 3 cups)
4 ounces sliced bacon, cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
1/4 tsp hot red pepper sauce
1 tsp dry mustard, dissolved in 1 tsp water
12 ounces elbow macaroni
1 large tomato, cored, peeled, seeded, and diced into 1/4-inch pieces
Freshly gound black pepper

1. Heat 2 Tbsp butter in large skillet over medium heat until the foam disappears. Add the bread crumbs and cook, making sure to coat all crumbs evenly, until they just start to brown. Season to taste with salt. Cool in small bowl and then toss with 1/4 cup cheese and set aside.

2. Cook the bacon over medium-high heat until crisp. Drain bacon on paper towels.

3. Adjust the oven rack 6 inches from the heating element and heat the broiler.

4. Mix the eggs, 1 cup evaporated milk, hot pepper sauce, and mustard mixture in a small bowl and set aside.

5. Bring 3 quarts of water to a boil in a large pot. Add 2 tsp salt and the macaroni and cook until almost tender, but still a little firm to the bite. Drain and return to the pot over low heat. Add the remaining 4 Tbsp butter and toss to melt.

6. Pour the egg mixture over the pasta along with 3/4 of the remaining cheese. Stir until thoroughly combined and the cheese begins to melt. Gradually add the remaining milk and cheese, stirring constantly until the mixture is hot and creamy, about 5 minutes. Stir in the bacon and tomato and the season to taste with salt and pepper.

7. Pour the cooked macaroni and cheese into a 9-inch square baking dish. Spread the crumbs evenly over the top. Broil until the crumbs turn a deep brown, 1 to 2 minutes. Let stand to set for 5 minutes. Enjoy!

TIPS: Be sure tomato is thoroughly seeded and drained so the dish is not too watery!

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Ingredients
2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

Directions
Preheat the oven 325 degrees F. Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water–don’t pour the water off or you will pour any grit right back over the leeks.

Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.

Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.

In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.

Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

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