Ingredients

• 100g/3½oz butter
• plus extra for greasing
• 100g/3½oz plain flour
• 1 tsp Dijon mustard
• 1.2 litres/2 pints full-fat milk
• 75ml/2½fl oz double cream
• 1 bay leaf
• 400g/14oz mature cheddar
• grated
• pinch freshly grated nutmeg
• 500g/1lb 2oz dried macaroni
• 100g/3½oz smoked bacon lardons or smoked pancetta cubes
• 60g/2¼oz white breadcrumbs
• 50g/1¾oz Parmesan
• grated
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
• Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard
• take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
• Put the pan back over the heat
• stirring constantly
• until it boils and thickens. Take the pan off the heat again
• remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg.
• Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes
• or until al dente
• drain well and add to the sauce.
• Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish.
• Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes
• or until golden-brown and bubbling. Serve immediately.