Marvellous Macaroni Cheese with Bacon and Tomatoes

Mmmac ‘n cheese is the ultimate comfort food. This recipe is creamy, cheesy, tomato-y and bacon-y. Right? Let me break it down: macaroni pasta drenched in cheese sauce, mixed with bacon and tomatoes, sprinkled with spices and a hint of a tang with Worcestershire sauce and hot English mustard, and topped with a crunchy breadcrumb layer… Phew, what a mouthful! This gooey meal will leave you wholly satisfied and completely replete, yet still eyeing out the leftovers (if there is any!).

Marvellous Macaroni Cheese

Servings: 6
Time: Prep 20 mins, cooking 30 mins
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Supplies:

500g macaroni
200g bacon, cut and fried
500g plum tomatoes, 2 set aside, chopped and fried
300g white Cheddar, grated
1 cup cream
1 cup 2% milk
3 tablespoons flour
1 teaspoon English mustard
2 tablespoons Worcestershire sauce
½ teaspoon paprika
½ teaspoon nutmeg
½ cup breadcrumbs
Salt and freshly cracked black pepper
4 tablespoons butter + 2 tablespoons, set aside
2 tablespoons Canola/sunflower oil

Making it happen:

1. Heat the oil in a large pan and fry the chopped bacon until just cooked. Remove from the pan and fry the chopped tomatoes, bar two, in the bacon juices until soft. Add the bacon to the tomatoes.

2. Preheat your oven to 180°C (350°F). Cook the macaroni per the package instructions and get started on your cheese sauce: heat the butter in a saucepan on medium. Once melted, add the flour and whisk into a roux. Add the mustard, milk, nutmeg and paprika, whisk and allow to thicken for about 5 minutes, then splash in the Worcester sauce. Add the grated cheese, stirring until it’s melted.

3. Your mac should be cooked now – drain it and toss it into a large casserole dish. Add the bacon and tomatoes, pan juices included, and pour in the sauce, stirring well to spread it evenly. Season with salt and pepper. Thinly slice the remaining tomatoes and place it on top of the mac.