Cheddar and Bacon Macaroni
- Sea salt
Freshly ground black pepper
3 heaped tbsp of plain flour
10 garlic cloves, peeled and finely sliced
A few bay leaves
1L/4 cups semi-skimmed milk
8 plump tomatoes
150g/5oz Belton Farm Organic Cheddar, finely grated
100g/4oz Parmesan, finely grated
A few sprigs of fresh thyme with the leaves picked
2 splashes Worcestershire sauce
3 generous handfuls of fresh breadcrumbs
6 cooked, chopped rashers of bacon
Put a pan of salted water on the boil. Melt butter over a low heat and add the flour, stirring and slowly turning the heat up until you get a paste.
Add the sliced garlic and keep stirring until the paste is golden and sticky. Add bay leaves then whisk in the milk until you’re left with a smooth sauce. Bring the sauce up to the boil and then leave to simmer. Preheat the oven to 220ºC / 425ºF / gas mark 7.
Add the pasta and cook to the instructions on the packet. Drain once cooked to your liking and add immediately to the simmering sauce. After a good stir, take the pan off the heat and add in the grated Organic Cheddar, Parmesan, bacon, tomatoes, thyme leaves and a few splashes of Worcestershire sauce.
Stir and season to your satisfaction, then top with breadcrumbs and a few drizzles of olive oil before transferring to a deep casserole or earthenware dish. Bake until golden, bubbling and crispy, then serve with a crisp green salad.