Working with hot milk in this recipe give you a creamier sauce. Whisk it well to get it nice and smooth. If the sauce goes lumpy you can push it through a sieve.
- 375g macaroni
- 75g butter
- 6 short-cut bacon rashers (175g), chopped
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1/3 cup plain flour
- 1 litre (4 cups) hot milk
- 3 cups grated sharp cheddar cheese
- 1 tsp mild English mustard
- 2 cups finely grated parmesan
- Salt and pepper, to taste
- ¼ cup dried breadcrumbs
- Dried bay leaves, to garnish
Cook pasta in boiling, salted water until tender. Drain well.
Melt 25g of the butter in a large saucepan over a medium heat. Add the bacon and cook, stirring occasionally, until crisp. Add the onion and garlic and cook, stirring occasionally, until soft. Remove and wipe pan clean.
Melt remaining butter in the same saucepan until foamy. Add flour and cook, stirring, for 3 minutes, or until golden brown. Gradually add hot milk, stirring until sauce is boiling and thickened. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in cheddar, mustard and 1¾ cups of parmesan. Season with salt and pepper.
Add pasta and bacon mixture to sauce. Stir to combine. Pour into a lightly greased 10-cup capacity ovenproof dish. Sprinkle with combined breadcrumbs and remaining parmesan.
Cook in a moderate oven (180°C) for 25 minutes, or until cheese is melted and golden brown. Serve while hot.