Post by julian on Jan 27, 2006 12:44:30 GMT
Big Cheese
350g Macaroni
100g Mature Cheddar
1 litre Milk
1 Bay Leaf
60g Butter
60g Plain Flour
2 slices smoked bacon
2 teaspoons of Dijon mustard
2 thick slices of bread, crumbed
Salt, Pepper and Fresh Parmesan
A traditional favourite with a twist. Serves 4
Preheat the over to gas mark 6
Cook the pasta according to the instructions on the packet
Warm the milk in a pan with the bay leaf, do not let it boil!
Melt the butter in another pan and gradually add the flour, stirring continuously until you have a smooth paste
Pour the milk into the butter mix, throw away the bay leaf.
Whisk to ensure that there are no lumps and then simmer, stirring regularly, until the sauce is as thick as double cream
Grill the bacon until slightly crispy and cut into small pieces
Grate the cheese
Mix all the ingredients together and season to taste
Pour into an ovenproof dish and sprinkle the breadcrumbs and plenty of parmesan over the top
Bake for 35-40 minutes.
