Macaroni and Cheese

Macaroni and cheese with crispy bacon lardons and a golden breadcrumb topping.

Source: Rick Stein

Serves 3–4

Ingredients

• 50 g butter, plus extra for greasing
• 50 g plain flour
• ½ tsp Dijon mustard
• 600 ml full-fat milk
• 30 ml double cream
• 1 small bay leaf (or half a large one)
• 200 g mature cheddar, grated
• Pinch freshly grated nutmeg
• 250 g dried macaroni
• 50 g smoked bacon lardons or pancetta cubes
• 30 g white breadcrumbs
• 25 g Parmesan, grated
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C (180°C fan)/Gas 6 and grease a medium ovenproof dish (about 20x20 cm).
2. Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Add the mustard, remove from heat, and gradually whisk in the milk and cream. Add the bay leaf.
3. Return the pan to the heat and stir constantly until it boils and thickens. Remove from heat, discard the bay leaf, and stir in the cheddar until melted. Season with black pepper and a pinch of nutmeg.
4. Cook the macaroni in salted boiling water for 8–10 minutes, until just tender. Drain and add to the cheese sauce.
5. Fry the bacon until crisp. Stir into the macaroni mixture, then pour into the prepared dish.
6. Mix the breadcrumbs with Parmesan and sprinkle on top. Bake for 20–25 minutes, until golden and bubbling. Serve immediately.