Ingredients
- 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
Method
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Cook pasta in boiling, salted water until tender. Drain well.
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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.
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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.
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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.
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Cook in a moderate oven (180°C) for 25 minutes, or until cheese is melted and golden brown. Serve while hot.