Macaroni and Cheese (with bacon)

This macaroni and cheese recipe is a little different in that it uses grated tomato and bacon. It is delicious.

• 300g (10 ounces) elbow macaroni
• 10 tablespoons butter
• 1 large onion, roughly chopped
• 600ml (2 1/2 cups) fresh tomato sauce made by simply grating the tomatoes (skins on - they come off in your hand as you grate the vegetable)
• 8 strips of back bacon, diced and lightly fried
• 100g (3/4 cup) grated pecorino cheese
• 100g(3/4 cup) grated mild cheddar cheese
• 100g (3/2 cup) Bel Paese or mozzarella cheese
• 2 heaped tablespoons plain flour
• 600ml (2 1/2 cups) warmed milk
• Salt and freshly ground white pepper

METHOD

Preheat oven to 200°C (400° F).

Boil macaroni in about 2 quarts rapidly boiling, salted water for approximately 7 minutes or al dente. Do not overcook! Drain and stir 6 tablespoons butter into hot pasta. Set aside

Sauté onion over low heat in 2 tablespoons butter until transparent. Add tomato sauce and bacon. Simmer for approximately 15 minutes. Season to taste. Set aside.

In a heavy bottomed saucepan melt 2 tablespoons butter (do not allow to colour!) Whisk in flour and stir rapidly to create roux base for sauce. Remove from heat. Add milk and whisk, returning to low heat. Keep stirring until sauce thickens. Add all three cheeses and mix well. Remove from heat.

Stir hot buttered macaroni into sauce and allow to 'rest' for about 20 minutes. Alternate layers of macaroni and layers of bacon and tomato in a well buttered, ovenproof dish ending with a layer of macaroni.

Bake in preheated 200°C (400° F) for approximately 25-30 minutes until top of casserole is golden. I don't sprinkle cheese on top because my recipe already calls for three cheeses, but if you enjoy the effect, feel free!

Contributor: Meryl Grebe

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