This mac n cheese is perfect autumn food, warming, creamy and indulgent - look at that crispy, golden top and oozing buttery, cheesy goodness underneath. It's such a simple recipe, and i've never worked out the proper quantities for a bechamel before, but this produced a lovely, creamy but not too rich sauce. Of course you could jazz it up with some roquefort, or lumps of stilton but I was hungover and unwilling to go to the shop.
So stick on some big socks and a thick knit and settle in with a dish for the night. Ridiculous as it might seem, we ate this entire thing in one go (total fatties), so learn from our mistake and make double because you'll be craving it the next day too.
40g plain flour
350ml full fat milk
170g good quality mature cheddar, grated
4 - 6 rashers of streaky bacon, chopped
Salt and pepper to season
1. Pre-heat the oven to 190 deg C and stick your macaroni on to cook - you're not idiots you can follow the packet for those instructions - but drain it just before it's done.
2. Start making your bechamel sauce. Melt the butter in a saucepan, add the flour and stir to a paste making sure the flour is cooked. Gradually add the milk, stirring continually to keep the sauce smooth. Add most of the cheese and make sure it's melted through. Do not eat the remaining cheese.
3. Fry the bacon until crispy and add to the cheese sauce. Season with salt and pepper.
4. Mix the sauce through the drained pasta and add to a baking dish, top with the rest of the cheese. Put in the oven for around 25 minutes but you just want to make sure the top is golden and crispy.
Enjoy - with beer if you're not still too hungover.