- 80g butter
- 80g plain flour
- 1 litre full cream milk, warmed
- 1½ cups mature white cheddar, grated
- Sea salt
- 1 cup bacon, diced
- 1 tbsp butter
- 1 cup freshly made breadcrumbs
- 500g macaroni noodles
Preheat your oven to 180°C and lightly butter 6 small or 1 large casserole dish.
To make the cheese sauce, melt the butter in a saucepan, whisk in the flour and cook for a few minutes to cook the flour, stirring constantly. Gradually whisk in the heated milk until smooth, then stir with a wooden spoon until bubbling and thick. Add 1 cup of the grated cheese and stir until melted. Season well.
Fry the diced bacon until nice and crispy. Melt the extra tablespoon of butter and drizzle it over the breadcrumbs.
In a large pot of salted boiling water, cook your macaroni noodles until al dente. As you are going to heat them again, they must still have some bite in the middle. Drain in a colander and rinse in cold water. Drain very well and then stir into the cheese sauce along with the bacon.
Spoon into the prepared dishes. Top with the remaining grated cheese, followed by the breadcrumbs and bake for 20-25 minutes until brown and crispy on top.