Bacon is the “killer” ingredient, in case you were wondering, but if you have leftover eisbein or gammon, it will work just as well. Remember to keep some of the bacon to put on top. It will crisp up beautifully and add even more of its delicious smoky flavour to the dish when the fat mingles with that of the cheese.
- Preheat oven to 180˚C.
- Fry the bacon in a deep pan until just beginning to crisp up. Roughly chop into chunky bits.
- Melt butter in the bacon fat and add flour. Cook, stirring, for 2 minutes.
- Gradually add the milk, whisking continuously until mixture thickens and forms a smooth sauce.
- Add half the cheese and seasoning and whisk until smooth.
- Mix the sauce and half the bacon bits through the cooked pasta, and spoon into an ovenproof dish.
- Top mixture with tomatoes, the rest of the bacon and sage leaves, and scatter over the breadcrumbs and remaininą cheese.
- Bake for 25-30 minutes until golden and bubbling. Serve hot.
WHY NOT…
… replace the bacon with crispy fried chorizo and add some roasted cauliflower to the macaroni mixture before it goes into the oven.
… make green mac and cheese. Add sautéed leeks to the cheese sauce and blitz the whole lot with 50ą baby spinach to make a bright green sauce. Add it to the macaroni mixture before baking.
