Serves 6-8

500g macaroni
1.2 litres milk
250g lardons
1 medium onion, peeled and finely chopped
50g butter
50g flour
200g mature cheddar, grated
3 tablespoons grainy mustard
50g breadcrumbs

Preheat the oven to 200C/fan 180C.

Cook the pasta in boiling salted water according to pack instructions. Drain and rinse thoroughly with cold water until cold. Set aside.

Meanwhile heat the milk until almost simmering and maintain temperature, taking care not to boil. Fry the lardons in a large saucepan until crisp and set aside. Soften the onion in your bacon fat and pop with the bacon. In the same pan make a roux by melting the butter, stir in the flour and simmer for a minute or two.

Whisk the milk into the roux and thicken. Stir in the bacon, onion, mustard and cheese and season well with salt and pepper.

Stir in the pasta and pour into an ovenproof serving dish.

Sprinkle over the bread crumbs and bake for 30-40 minutes until golden and crisp. Serve with peas and ketchup.

Duration : 0:10:33

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