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Serves: 6 

Time: 1 hr 

Price: $$

Difficulty: 2/5

With snow having made its first appearance this year, we’re all in need of a cosy meal! Macaroni cheese is the perfect dinner for this time of year. Carby, cheesy and saucy, it is a must make. This recipe should cook enough for the whole flat, however, if you want to make for a smaller crowd this makes super tasty leftovers for the next day! 

Ingredients 

• 500g Macaroni pasta 

• 1 medium onion (diced)

• 2 medium tomatoes (diced) 

• 400 g shoulder bacon (diced) (optional if you are vego)

• 100g butter 

• 1/2 cup plain flour 

• 2 cups milk 

• 3 cups grated cheese (plus and bit extra to top)

• 2 tsp of dijon mustard (any mustard/mustard powder would work)

• 1/4 cup parsley (finely chopped, optional)

• 1/2 cup bread crumbs

• Salt 

• Pepper

Method

1. In a large pot of water, cook the macaroni pasta until it is 90% cooked. Give it a taste after 13 mins, it should have a tiny bit of bite to it. Drain and set aside.
2. Place a large saucepan over medium heat. Once hot, add the diced onion and bacon. Cook for 15 mins until the onions are softened and bacon is cooked. From here remove the bacon and onions and place to the side.
3. Add the butter to the pot. Once melted, remove from the heat and quickly whisk in the flour until a smooth paste has formed.
4. Return to the heat and cook for 5 mins. Slowly add the milk, whisking constantly to mix. Heat until the sauce begins to boil and thicken.
5. Preheat your oven to 180 degrees Celsius.
6. Once the sauce is thick and glossy, mix in the mustard, cheese, and a decent amount of salt and pepper.
7. After the cheese has melted, stir through the onions and bacon, diced tomato, parsley and pasta.
8. Pour the macaroni cheese into a large ovenproof dish. Cover the top with breadcrumbs and a thin layer of cheese.
9. Place into the oven and cook for 15 - 20 mins or until the topping is crunchy and golden.
10. Serve on its own or with a side of seasonal vegetables! Enjoy :)