Macaroni cheese
Each spoonful of this macaroni cheese has bites of salty bacon and pops of mustard and the crunchy cheesy breadcrumb topping seals the deal.
Ingredients
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1/2 cup fresh breadcrumbs
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20 g parmesan cheese finely grated
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1 tbs fresh curly parsley chopped
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1 tbs olive oil
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300 g macaroni
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175 g bacon rashers chopped
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2 cups milk
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1/4 cup thickened cream
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50 g butter
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1/4 cup plain flour
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2 tsp wholegrain mustard
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1 1/2 cups tasty cheese grated
Instructions
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Preheat oven to 180C. Grease a 5 cm deep, 6 cup capacity baking dish. Combine breadcrumbs, Parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.
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Cook pasta in a saucepan of salted water following packet directions until just tender. Drain.
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Meanwhile, heat remaining oil in a frying pan. Add bacon and cook until crisp.
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Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 or 2 minutes. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium.
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Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and cheese. Season with salt and pepper.
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Cook for 2 minutes or until combined and cheese is melted.
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Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden.
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