Bacon Leek Mac and Cheese

Death

Looking for a dish that's comforting, flavorful, and still easy on a healing mouth? This Bacon, Leek, Mac and Cheese delivers on all fronts. Designed after a casual conversation and a trip to the store post-labret piercing, this recipe uses soft textures and bold flavors to satisfy without compromise. Featuring smoky bacon, sautéed leeks, and a rich cheese sauce layered with Death—one of our signature spice blends—this elevated twist on a classic is both indulgent and practical. Whether you're craving something cozy or need a go-to crowd-pleaser, this mac and cheese brings nourishment and a little enchantment to the table.

Ingredients

Pasta Base

• 1 lb (450g) elbow macaroni

• 2 tbsp kosher salt (for boiling water)

Cheese Sauce

• 4 tbsp (56g) unsalted butter

• 2 tbsp (16g) all-purpose flour

• 2 cups (480ml) whole milk

• 1 cup (240ml) heavy cream

• ¾ cup (85g) sharp cheddar cheese

• ¾ cup (85g) cheddar-gruyere blend

• ¼ cup (25g) Parmigiano Reggiano

• Salt and black pepper, to taste

Toppings & Add-Ins

• 1 lb (450g) bacon

• 1 leek (white and light green parts only)

• 1 tbsp (14g) unsalted butter (for sautéing)

• ¼ cup (28g) sharp cheddar cheese

• ¼ cup (28g) cheddar-gruyere blend

• 2 tbsp Death seasoning blend

Equipment

• Large stockpot

• Small sauté pan

• 13x9” (33x23cm) baking dish

• Strainer

• Measuring tools

• Wooden spoon or silicone spatula

• Foil

Instructions

1. Prep and Cook the Bacon

   1. Preheat oven to 350°F (175°C). Cut bacon strips in half and cook until crisp. Once cooled, chop into ¼” (0.5cm) pieces. Set aside.

2. Prepare the Leeks

   1. Slice the leek into rings (use the white and pale green parts), then quarter the rings. Sauté in 1 tbsp (14g) butter over medium heat until softened. Set aside.

3. Cook the Pasta

   1. Bring a large stockpot of water to a boil. Add 2 tbsp salt and cook elbow macaroni to al dente according to package instructions. Reserve ½ cup (120ml) of pasta water, then strain and rinse pasta under cold water to cool and remove excess starch.

4. Make the Cheese Sauce

   1. In the same stockpot, melt 4 tbsp (56g) butter over medium heat. Add flour and stir constantly for 3–5 minutes to form a smooth roux. Slowly whisk in milk and cream. Cook for 8 minutes, stirring frequently, until thickened.

5. Melt in the Cheese

   1. Add ¾ cup (85g) cheddar, ¾ cup (85g) cheddar-gruyere blend, and ¼ cup (25g) Parmigiano Reggiano. Stir until melted and smooth. Season to taste with salt and pepper.

6. Combine

   1. Fold in the cooked pasta, bacon, and leeks. Mix until everything is evenly coated.

7. Bake

   1. Transfer to a 13x9” (33x23cm) baking dish. Top with Death seasoning, remaining ¼ cup (28g) cheddar, and ¼ cup (28g) cheddar-gruyere. Cover with foil and bake for 15 minutes.

8. Broil for Crust

   1. Remove foil. Set oven to broil on high. Place baking dish on top rack and broil for 2–3 minutes, or until top is golden brown and slightly crisp.

9. Rest and Serve

   1. Let rest for 5–10 minutes before serving. Slice, plate, and enjoy.

Pairing Suggestions

Drink

• White Wine: A crisp Chardonnay or dry Riesling to cut through the richness.

• Beer: A Belgian-style tripel or a malty brown ale complements the cheese and bacon.

• Non-Alcoholic: Sparkling apple cider or a citrus-forward iced tea for a refreshing balance.

Side Dishes

• Green Salad: Lightly dressed arugula or spinach with lemon vinaigrette

• Roasted Vegetables: Broccolini, asparagus, or Brussels sprouts

• Crusty Bread: A baguette or sourdough for scooping up extra sauce