Macaroni Cheese and Bacon

Directions

• Preheat the oven to 200°C/180°C Fan/400°F/Gas 6
• Butter a large ovenproof dish..
• To Make the Creamy Cheese Sauce
• Make a roux by melting the butter in a large saucepan over a low heat and then stir in the flour and cook for 1 minute stirring continuously. Stir in the mustard
• take the pan off the heat and warm the milk in a separate pan.
• Return the roux to a low heat and very gradually add the warmed milk a little at a time whisking constantly (We need to avoid the sauce going lumpy)
• Once all the milk has been incorporated whisk in the cream and add the bay leaf.
• Allow the sauce to come to a gentle simmer and keep stirring until it thickens.
• Remove the pan from the heat, remove the bay leaf and add the grated cheddar.
• Stir until the cheese has melted. Season with black pepper and a fair size pinch of nutmeg.
• Preparing the Pasta
• Bring a large pan of salted water to the boil and drop in the macaroni, give the pasta a stir and allow to cookout for 10 minutes, or until al dente (cooked but firm to the bite)
• Drain the Macaroni and add to the sauce.
• Bringing the Dish Together
• Fry the bacon in a frying pan until crisp, then add to the macaroni cheese. give it a stir to incorporate the bacon and pour the mixture into the ovenproof dish.
• Mix the breadcrumbs with the grated Parmesan and scatter over the top.
• Bake for 25–30 minutes, or until golden-brown and bubbling.
• Serve and enjoy