35 min


3 tsp olive oil, divided
250g streaky bacon, finely diced
2 slices bread (any type), processed to crumbs
50g garlic butter
1/4 cup plain flour (38g)
3 cups Meadow Fresh Original Milk (750ml)
1 Tbsp Dijon mustard
1 3/4 cups grated strong cheddar cheese (175g)
1 1/4 cups grated gruyere cheese (125g)
300g dried macaroni elbows
1/3 cup finely grated parmesan (30g)



Heat 1 teaspoon oil in a large frying pan on medium-high. Fry bacon until lightly browned
and a little crisp (about 5 minutes). Remove into a bowl.

Add remaining 2 teaspoons oil to pan and fry breadcrumbs until pale golden and crisp.
Remove from heat and season with a little salt and pepper. Preheat oven to grill.

Melt butter in a large heavy-based saucepan on medium heat. When bubbling, stir in flour
and cook for 30 seconds.

Add milk a little at a time, whisking until smooth after each addition. Once all the milk has
been added, cook for a further 2-3 minutes, stirring, until sauce has thickened a little (it
should coat the back of a wooden spoon).

Stir in mustard, cheddar and gruyere, until smooth. Reduce heat to very low and season
with salt and pepper to taste.

While you are preparing the cheese sauce, bring a large saucepan of salted water to the
boil. Cook macaroni for 8 minutes, or until al dente. Drain well and stir into cheese sauce
together with the bacon.

Transfer to a large oven-safe dish. Toss the breadcrumbs together with parmesan and
sprinkle over the macaroni cheese. Place in the centre of the oven and grill, watching
carefully, until bubbling and golden. Serve immediately.

You can omit the bacon if preferred.