- 12 rashers of streaky bacon
- 2 T butter
- 2 T flour
- 275 ml milk
- 125 Cheddar, grated
- 250 g cooked penne pasta
- 30 g Grana Padano, grated
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.