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

1. Preheat the oven to 180°C.

2. 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.

3. 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.

4. 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.

5. Bake in the preheated oven until hot and bubbly, about 20 minutes.

6. Garnish with chopped parsley and spring onions.

7. Enjoy!