Creamy Bacon Mac and Cheese

4 standard portions

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Ingredients

• 250 g Macaroni
• 6 Smoked Bacon Rashers (chopped)
• 50 g Butter
• 50 g Plain Flour
• 600 ml Milk
• 200 g Extra Mature Cheddar (grated)
• 100 g Mozzarella (grated)
• 1 tsp Dijon Mustard
• 1 tsp Cider Vinegar
• 1 tsp Smoked Paprika
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• 30 g Panko Breadcrumbs
• 50 g Parmesan (grated)
• 1 tsp Italian Herb Seasoning
• 2 tbsp Parsley (chopped finely)

Method

1. Preheat the oven to 200°c (180fan/ Gas 6/ 425F)
2. Bring a pan of salted water to the boil and cook the macaroni until al dente. Reserve a cup of pasta water before draining.
3. Meanwhile, dry fry the chopped bacon until golden and crispy in a non-stick frying pan.
4. Melt the butter in a heavy-based saucepan and stir in the flour to make a roux.
5. Whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a spoon.
6. Take the white sauce off the heat and add the grated cheddar, grated mozzarella, garlic powder, onion powder, smoked paprika, dijon mustard, and cider vinegar. Mix until the cheese melts.
7. Mix in three-quarters of the cooked bacon.
8. Stir through the cooked pasta and add enough pasta cooking water to make a glossy sauce.
9. Mix together the breadcrumb topping ingredients (panko breadcrumbs, Parmesan cheese, and Italian herb seasoning).
10. Pour the macaroni cheese into an oven-proof baking dish and sprinkle over the breadcrumb mixture and reserved bacon pieces. Bake in a preheated oven for 20-25 minutes until golden and bubbling. Garnish with chopped parsley