Ingredients

serves 4

　　Salt

　　1/4 pound elbow macaroni

　　4 slices bacon, chopped

　　2 leeks, halved lengthwise, thinly sliced crosswise, washed, and dried

　　2 tablespoons all-purpose flour

　　1 cup chicken stock

　　1/2 cup whole milk

　　Black pepper

　　2 cups grated aged sharp cheddar cheese (14 ounces)

　　8 large Roma tomatoes, halved lengthwise and seeded, or 8 vine-ripe tomatoes, tops cut off and scooped clean

　　1/2 cup bread crumbs

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Bring a large pot of water to a boil over high heat. Add salt and the pasta, and cook just shy of al dente.

　　

Step 3

While the pasta is cooking, heat a medium-size skillet over medium heat and add the bacon. Cook until crispy, about 5 minutes, then add the leeks and cook until tender, about 2 minutes more. Add the flour and cook, stirring, for 1 minute. Whisk in the stock, milk, and salt and pepper and bring up to a bubble. Stir in 1 1/2 cups of the cheese in a figure-eight motion.

　　

Step 4

Drain the pasta and combine it with the sauce. Spoon the pasta into the tomato shells and garnish with the remaining 1/2 cup of cheese and the bread crumbs. Place the tomato shells on a rimmed baking sheet and bake for 12 to 15 minutes, until golden brown on top.

　　Rachael Ray's Look + Cook