Savoury Macaroni & Cheese
Ingredients
- 1/2 pound dried elbow macaroni
- 3 rashers back bacon, chopped
- 2 medium tomatoes, skinned & sliced
- 3 ounces mushrooms, thickly sliced
- 1/2 pint milk
- 1/2 ounce butter
- 1 Tbsp flour
- 1/4 pound mature cheddar cheese
- 1 tsp Worcestershire Sauce
- salt & pepper to taste
Instructions
Boil the macaroni according to the packet instructions. Meanwhile, slowly fry the bacon allowing its own fat to do the work. When cooked, but not crispy, add the mushrooms and fry for a couple of minutes. Melt the butter and make a roux with the flour. Remove from the heat and gradually add the milk until fully blended. Return to the heat and cook until thickened. Add the seasonings and Worcestershire sauce. Add 3 oz of the cheese and stir well. Drain the macaroni and add to the sauce. Stir well then fold in the fried bacon and mushrooms along with the tomatoes. Pour the lot into a shallow serving dish and sprinkle with the last oz of cheese. Place under a hot grill until the cheese topping is bubbly. Serves 2.
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