INGREDIENTS
500g macaroni.
50ml butter.
50ml flour.
625ml milk.
¼ teaspoon english mustard.
500ml grated cheddar cheese.
salt and pepper.
10 cherry tomatoes, halved.
crispy bacon (optional).
METHOD
Bring water to the boil in a large pot on the stove.
Add salt to taste.
Add the pasta and boil until soft, but still firm.
Drain the pasta and add a little oil to prevent pasta from sticking together.
Set aside.
In a saucepan on the stove melt the butter.
Add the flour and stir until well combined.
Reduce the heat and stir in the milk using a whisk to make a smooth sauce.
Stir until sauce thickens.
Remove from heat.
Add the mustard and cheese.
Stir until the cheese melts.
Season with salt and pepper to taste.
Pour the sauce over the macaroni and mix in well.
Add the halved cherry tomatoes and crispy bacon.
