Macaroni Cheese with Bacon
Cook 250g of macaroni (or in my case, fusilli) in a large pan of salted boiling water until cooked. Drain and set aside
Meanwhile, grill 4 rashers of bacon until crispy.
Melt 40g of unsalted butter in another saucepan, slightly larger than the one you have cooked the pasta in, and add 40g of plain flour. Stir to form a roux and cook for a minute.
Gradually whisk in 1 pint/600ml of milk, and continue to whisk for 10-15 mins until a thick sauce is formed. By the way, don't panic if it all looks like a watery lumpy mess. As my lovely Twitter friends assured me, just keep whisking and it'll be fine!
Add salt and pepper to the sauce, as well as a pinch of paprika.
Meanwhile, preheat the grill to hot.
Remove the sauce from the hob, add 150g grated cheddar and 50g of Parmesan cheese (leave behind a handful to sprinkle later), plus the crumbled up bacon. Stir through the cooked pasta and transfer to a suitably sized baking dish.
Top with some breadcrumbs and the remaining cheese, and pop under the grill until the cheese is bubbling and the topping is golden brown.