SERVES 4
PREPARATION 25 MINS
COOKING 25 MINS
400g (13oz) dried macaroni
1.5l (48fl oz) milk
1 bay leaf
75g (2.5 oz) butter
4tbsp plain flour
250g (8oz) grated mature Cheddar cheese
50g (13/4oz) freshly grated Parmesan cheese
2tsp Dijon mustard
3-4tbsp grated Parmesan cheese for topping
3 rashers streaky bacon, chopped
60g (2oz) fresh breadcrumbs
1. Heat the oven to 190°C (gas mark 5). Boil the macaroni in a large saucepan of salted water until al dente (check the packet for timings).
2. Meanwhile, bring the milk and bay leaf to just under the boil, over a low heat. Remove from the heat and set aside for 10 minutes for the flavours to infuse.
3. Melt the butter in a large saucepan and sprinkle over the flour. Stir with a wooden spoon over a medium heat and cook for 1-2 minutes, or until the flour has browned slightly. Gradually pour in the milk (removing the bay leaf), whisking continuously until there are no lumps. Simmer, stirring, for 3-4 minutes, until it thickens.
4. Drain the pasta, transfer to a large bowl, then pour over the white sauce. Mix in the Cheddar, Parmesan and mustard until combined. Season to taste with salt and black pepper.
5. Spoon the pasta into four individual ovenproof dishes. Scatter the extra Parmesan. bacon and breadcrumbs over the top. Bake for 20-25 minutes or until hot and golden.