Bacon Macaroni and Cheese
Ingredients
1 ¾ cups of macaroni
3 tablespoons butter
2 tablespoons flour
2 tablespoons Dijon mustard
1 spring onion
2 cups milk
2 cups of grated mature cheddar cheese
¼ cups of Parmesan Cheese
180g of Voodoo Bacon (streaky)
Salt and pepper to taste
Method
Preheat the oven to 180°C.
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, around 8 minutes. Drain and keep warm.
At the same time, melt butter in a large saucepan over low heat, and stir in Dijon mustard. Whisk in flour and stir until mixture becomes paste-like and bubbly, for around 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, for 3 to 5 minutes. Stir in 1 1/2 cups cheddar and parmesan and cook until melted, about 5 minutes.
Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Transfer to a casserole dish; sprinkle remaining 1/2 cup of cheddar over top.
Bake in the preheated oven until hot and bubbly, about 20 minutes.
Garnish with chopped parsley and spring onions.
Enjoy!
