BACON MAC N CHEESE RECIPE RECIPES

Melt the butter in a large saucepan, stir in the plain flour and cook for a minute. Add the mustard, then take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf, put the pan back on the heat and cook the sauce, stirring constantly, until it boils and is thick and bubbling.

Take the pan off the heat again, remove the bay leaf and add the Cheddar, then keep stirring until the cheese has melted. Season with black pepper and nutmeg.

Boil the macaroni in a large pan of salted boiling water (with a ratio of 1 teaspoon of salt per 600ml of water) for about 10 minutes or until al dente, then drain well.

Butter an ovenproof dish that’s about 35 x 20cm in size and preheat the oven to 200°C/Fan 180°C. Fry the bacon lardons or pancetta until crisp and add them to the cheese sauce. Stir the cooked macaroni into the sauce and pour everything into the buttered dish. Mix the breadcrumbs with the Parmesan and scatter them over the top. Bake for 25–30 minutes until golden and bubbling. Serve with a green salad.

Preheat the oven to 190°C, fan 170°C, gas 5.

Put the bacon rashers and halved tomatoes onto a baking tray, drizzle with the oil and roast for 20 mins or until the bacon is slightly crisp and the tomatoes soft.

Make a quick all-in-one sauce; put the butter, flour and milk into a pan and heat gently over a low heat, stirring all the time. You may need to swap the spoon for a whisk as the sauce begins to thicken. Gently simmer for 5 mins. Add the mustard.

Add most of the two cheeses (keep some back for the top) to the sauce and a little freshly ground black pepper and stir well.

Bring a large pan of water to the boil and cook the macaroni according to the pack instructions. Drain well and tip it back into the empty saucepan.

Spoon or pour half of the cheese sauce over the pasta and mix together. Rub a little butter over 4 ovenproof dishes. Chop the bacon and add to the adult or toddler dishes. Add the tomatoes to all of the dishes.

Spoon the rest of the sauce over the top and sprinkle over the remaining cheese. Cook in the oven for 20 mins or until it is golden brown and bubbling. Serve with the vegetables.

Preheat the oven to 190°C, fan 170°C, gas 5.

Put the bacon rashers and halved tomatoes onto a baking tray, drizzle with the oil and roast for 20 mins or until the bacon is slightly crisp and the tomatoes soft.

Make a quick all-in-one sauce; put the butter, flour and milk into a pan and heat gently over a low heat, stirring all the time. You may need to swap the spoon for a whisk as the sauce begins to thicken. Gently simmer for 5 mins. Add the mustard.

Add most of the two cheeses (keep some back for the top) to the sauce and a little freshly ground black pepper and stir well.

Bring a large pan of water to the boil and cook the macaroni according to the pack instructions. Drain well and tip it back into the empty saucepan.

Spoon or pour half of the cheese sauce over the pasta and mix together. Rub a little butter over 4 ovenproof dishes. Chop the bacon and add to the adult or toddler dishes. Add the tomatoes to all of the dishes.

Spoon the rest of the sauce over the top and sprinkle over the remaining cheese. Cook in the oven for 20 mins or until it is golden brown and bubbling. Serve with the vegetables.