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 oil

Follow 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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