1. Add pasta to a large saucepan of boiling, salted water. Boil, uncovered, until tender. Drain. Cover to keep warm.
2. Meanwhile, cook leek and chopped bacon in large, non-stick saucepan, stirring occasionally, for about 3 minutes, or until leek is soft. Stir in cooking cream. Bring to boil, then simmer for
about 5 minutes, or until sauce is thickened. Remove from heat.
3. Add cooked pasta, parsley and 1 cup of the cheese to leek
mixture in pan. Stir well to combine. Season with salt and pepper.
4. Divide pasta mixture among six ovenproof dishes (1 1 / 3 -cup capacity). Place on an oven tray. Sprinkle with remaining grated cheese.
5. Cook in a hot oven (200C) for about 20 minutes, or until cheese is golden brown. Stand bakes for 5 minutes before serving.
6. Serve macaroni with tomato and basil salad.

For more great recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!