Bacon, Leek, and Tomato Macaroni and Cheese

1. Bring water to a boil in an 8-quart stockpot.

2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.

3. Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.

4. While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.

5. Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.

6. Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

Cook's Note:

You can bake the bacon in the oven at 375 degrees F (190 degrees C) for 15 to 20 minutes for yummy, crispy bacon.