Ingredients

The following ingredients have 7 Servings
  • 11-13 pieces 2.5 oz fully cooked bacon slices, cut into 1/4-inch pieces
  • 2 leeks (white and light green parts thinly sliced crosswise, rinsed well and drained)
  • 3/4 pound elbow macaroni
  • 1 22 oz can Bush’s Grillin’ Beans, Bourbon and Brown Sugar, undrained
  • 6 Tbsp. butter (divided)
  • 1/4 cup flour
  • 3 cups milk (at room temperature)
  • 3 cups sharp cheddar (coarsely shredded, divided)
  • Salt and pepper

Instruction

  • Preheat the oven to 375 degrees. Cook pasta according to package directions, al dente, 4-5 minutes.
  • In a large skillet, melt 2 Tbsp. butter; saute the leeks for 2-3 minutes. Add the pre-cooked bacon and cook additional 3-4 minutes, stirring frequently until crisp. Transfer bacon/leek mixture to a paper-towel-lined plate.
  • In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Add the flour and stir, whisking constantly, for 1 minute. Whisk in the milk; cook until smooth and thickened, about 5 minutes.
  • Remove from the heat and add 2 cups cheese and a generous sprinkling of salt and pepper; whisk until smooth. Add one can of Bush’s Grillin’ Beans, Bourbon and Brown Sugar (do not drain the beans).
  • In a large bowl, add the pasta, bacon and leeks (minus 1/4 cup for the topping), and the cheese sauce. Toss well; season to taste with salt and pepper.
  • Place the hot mixture in a 9×13 baker or Dutch oven; top with the remaining 1/2 cup cheese. Cover with lid or foil and bake for 20 minutes. Sprinkle with the reserved bacon/leek mixture and serve hot.