Bacon and Leek Mac 'n Cheese – Rachael Ray

Ingredients

• 1/2 pound bacon
• 1 tablespoon olive or vegetable oil
• 3-4 medium leeks, halved lengthwise then sliced 1/2-inch thick, rinsed and dried
• 2 cloves garlic, thinly sliced
• Salt and pepper
• 1/2 cup dry white wine or chicken stock
• 4 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk, warmed
• A few grates of fresh nutmeg
• 1 box cavatappi (hollow corkscrew-shaped pasta) or penne rigate pasta
• 1 1/2 cups grated Emmentaler Swiss cheese or Gruyère cheese
• 1 cup shredded sharp white cheddar cheese
• 1 round tablespoon Dijon mustard
• 1/2 cup grated Parmigiano Reggiano cheese