![]() ![]() ![]() The sauce should be thick enough to coat the pasta, but thin enough so excess pools in the bottom of the bowl.ĥ Put half the macaroni and sauce in a shallow ovenproof dish (or dishes), then put in some diced tomato and a little bacon. Drain, turn it into a large bowl and stir through hot or warm sauce. Cook pasta in plenty of gently boiling, well‑salted water until 60-70% cooked – you should still be able to see some visible white uncooked starch if you bite into a piece don’t over-cook it or it will be flabby by the time it is served. Cover pan with a lid.Ĥ Preheat oven to 200☌ (400☏). Do not reboil after the cheese has been added. Remove pan from heat and blend in 1 cup of cheddar the sauce should be like a rich, thick cream (thin it with a little milk if necessary – if it is too thick it will be gluggy in the finished dish). Place back on heat and bring to the boil, stirring with a whisk, then cook for 1 minute. Remove pan from heat and stir in flour, then milk, cream and mustard. Transfer to a sieve and drain for 15 minutes.Ģ Cook bacon over medium heat in an oiled frying pan (skillet) until crisp, then transfer to a plate lined with paper towels.ģ Melt butter in a small saucepan, add onion and cook gently until tender and lightly golden. ¼ cup fresh white breadcrumbs and ¼ cup freshly grated parmesan cheese mixed together Method-ġ Quarter tomatoes, discarding cores, and chop finely. 150g (5 oz) free-range streaky bacon, choppedģ00g (10-11 oz) elbow macaroni or small shell-shaped pasta ![]()
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