ingredients

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• ✓250g elbow pasta
• ✓½ cup panko breadcrumbs
• ✓2 bacon rashers, diced
• ✓4 tbsp. unsalted butter
• ✓1/3 cup plain flour
• ✓750ml whole milk
• ✓3 cups shredded cheese (Cheddar, Colby, mozzarella)
• ✓½ tsp salt
• ✓½ tsp pepper
• ✓1 tsp onion powder
• ✓1 tsp garlic powder
• ✓1 tsp mustard powder
• ✓1 tbsp. Fresh parsley, chopped

method

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1. 1

   Cook pasta according to packet instructions (minus 1 minute!) set aside to cool once cooked.

2. 2

   Pre-heat oven to 180 degrees Celsius.

3. 3

   Using a small pan with a tiny splash of olive oil, add bacon and cook for 5 minutes until bacon is beginning to crisp. Set aside.

4. 4

   In a large pot, add butter and melt over medium heat.

5. 5

   Once melted, add flour and mix for one minute. Use a whisk to separate the clumps.

6. 6

   Add 250ml of milk, stirring to try to dissolve the flour paste into the milk.

7. 7

   Add remaining milk and continue to whisk until lump free.

8. 8

   Add salt, pepper, onion powder, garlic powder, mustard powder and fresh parsley. Stir through.

9. 9

   Stir for 8-10 minutes until the milk has thickened to a cream like consistency. A way to check this is, coat a spoon in the mixture and using the back of the spoon, you should be able to draw a thick pathway with your finger.

10. 10

    Remove from stove and add cheese. Mix through.

11. 11

    Add the cooked elbow pasta into the pot and stir through, ensuring to coat well.

12. 12

    Top with cooked bacon and panko crumbs.

13. 13

    Bake in the oven for 15 minutes or until the top is lightly golden brown.