Bacon Mac and Cheese

Heat oven to 425 degrees F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook the pasta according to package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the leek mixture and cook, stirring constantly, for 1 minute. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg, and cayenne until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until cheese is melted and the mixture has slightly thickened, 1 to 2 minutes. Toss the pasta with the cheese sauce and transfer to the prepared baking dish. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel–lined plate; crumble when cool. In a small bowl, toss the bacon, bread crumbs, parsley, the remaining 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Sprinkle over the macaroni and cheese and bake until golden brown, 10 to 12 minutes.