MACARONI CHEESE WITH CRISPY BACON

Ingredients

• 50 to 60g butter

• 60ml flour

• 500 to 750ml milk

• 2 tsp Dijon mustard

• 200 to 250ml mature cheddar, grated

• pepper, to taste

• Salt, to taste

• 400g short noodle pasta like macaroni or penne

• 250ml rosa or cherry tomatoes, roasted

• 4 Tbsp olive oil, enough to cover fish

• 2 sprigs thyme on the stalk, plus 2 sprigs thyme, leaves removed

• 200g dry cured bacon

• 60g Parmesan cheese, grated for the topping

Cooking Instructions

1. Pre-heat the oven to 180oC.

2. Bring a large pot of salted water to the boil and cook your pasta until it's al dente according to the packet instructions.

3. Roast the tomatoes on a baking sheet with the olive oil, a sprinkle of salt and all of the thyme for 20 minutes.

4. Make the bechamel sauce by melting the butter in a small pot and adding the flour. Mix to form a thick roux. Keep adding the milk bit by bit until it is at the right consistency and will not thicken any further. Season and add the mustard and cheese. Add more milk if necessary.

5. Fry the bacon in a non-stick pan until crispy, drain on paper towel and set aside.

6. When the tomatoes and pasta are cooked, mix everything together, and empty this into an appropriately sized oven dish. Grate over the Parmesan cheese over the top and bake until golden brown. This will take between 30 and 40 minutes.

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