This best-ever macaroni cheese is sure to be a family favourite.
Ingredients:
375g elbow pasta 175g rindless shortcut bacon rashers, thinly sliced 2 garlic cloves, crushed 3 green onions, thinly sliced 75g butter 1/3 cup (50g) plain flour 4 cups milk 1 1/2 cups Devondale Mozzarella Cheese Block (500g), grated 2 tbsp fresh flat-leaf parsley, chopped 2 tomatoes, thinly sliced 1 1/2 cups coarse breadcrumbs 1 tbsp olive oilFollow these steps yo make it:
Step 1
Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Transfer to a large heatproof bowl.
Step 2
Preheat oven to 180C/160C fan-forced.
Step 3
Cook bacon in a large non-stick saucepan over medium heat for 5 minutes or until golden. Add garlic and onion. Cook, stirring for 2 minutes or until onion is soft. Add to pasta.
Step 4
Melt butter in same pan over medium heat. Add flour. Cook, stirring for 1 minute or until mixture is bubbling. Gradually stir in milk until smooth. Cook, stirring constantly for 8 to 10 minutes or until mixture boils and thickens. Stir in 1/2 cup cheese and parsley. Add to pasta and bacon mixture. Toss to combine. Season with salt and pepper.
Step 5
Spoon mixture into a 12 cup-capacity ovenproof dish. Top with tomato. Sprinkle with breadcrumbs and remaining cup of cheese. Drizzle with oil. Bake for 30 to 35 minutes or until top is golden. Stand 2 minutes. Serve.
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