1 package of GF pasta (I used Bionature Fusilli)
5 pieces of bacon (I used Niman Ranch Maple Bacon)
1/4 cup soy milk
4 tablespoons butter
1 1/2 tablespoons of white truffle infused olive oil
About 4 ounces of plain goat cheese (I used Cypress Grove)
About 4 ounces of shredded manchego
About 2 tablespoons of GF corn flake crumbs
Grease 8x8 or 9x9 baking dish with 1 tablespoon of butter.
Cook the bacon until cooked but not crispy. When done, slice into small pieces.
Saute the leeks in 1 tablespoon of butter in a small to medium sauce pan. When done, remove from pan and set aside.
Add soymilk, 2 tablespoons of butter, olive oil, goat cheese, and manchego to sauce pan. Cook, stirring constantly, until the cheese melts and combines with other ingredients to form a sauce. Set aside.
Cook pasta per instructions on the bag or box. Drain and put in a large mixing bowl.
Add the cheese sauce, bacon, and leeks to the pasta and toss. Pour mixture into pre-greased baking dish.
Sprinkle top with the GF corn flake crumbs.
Bake at 350 degrees for about 15-20 minutes or until the top starts to brown.