Ingredients

Method

• 12 rashers of streaky bacon
• 2 T butter
• 2 T flour
• 275 ml milk
• 125 Cheddar, grated
• 250 g cooked penne pasta
• 30 g Parmesan cheese, grated

Method

Ingredients

Preheat the oven to 180°C.

Pan-fry the bacon until crisp and set aside.

In a saucepan over a low heat, melt the butter then add the flour and mix to form a roux.

Add a little warm milk and stir until smooth.

Add the grated Cheddar and a cup of milk and cook gently, stirring continuously, until thick.

Alternatively, use 400g of Woolies' ready-made cheese sauce.

Cook the penne until al dente. Fold the sauce into cooked penne and spoon into a large ovenproof dish.

Tear the bacon over the macaroni and grate over the Parmesan.

Bake for 15 - 20 minutes, or until bubbling. Season to taste.

Cook's note: For a vegetarian option, leave out the bacon and add stir-fried, sliced button mushrooms instead.