150g cheese (we used grated Parmesan and Red Leicester and cubed taleggio and mozzarella) plus extra to top
Salt and pepper
To serve – finely chopped chives, croutons & cooked macaroni
Instructions
If using the bacon, fry it in a heavy-based saucepan with a little oil on a medium heat until crisp and all the fat has run.
Remove the bacon using a slotted spoon, leaving the fat in the hot pan.
Turn the heat down a little and stir the flour into the fat to make a Roux. If this looks dry and there is still flour visible, add a little butter. (If you haven’t used bacon, melt 40g butter and stir in the flour). Allow this to sizzle and cook for 2-3 minutes, stirring all the time.
Gradually add the milk, a splash at a time, stirring well to ensure no lumps before you add any more.
When all the milk is incorporated, turn up the heat and keep stirring until the sauce begins to bubble. Add the cayenne, Worcester sauce, black pepper and mustard. Turn down to the lowest heat and allow to simmer gently for 10 minutes until the sauce is thickened.
Take off the heat and now add the cheese (except mozzarella if using) and allow to melt in, season.
Stir in the cooked macaroni, half the bacon and chives. Add the mozzarella and mix briefly.
Top with the remaining bacon, chives and some croutons.
Put the last of the cheese on top and brown with a blow torch.
