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Gratinated mac n cheese with crisp bacon and roast tomatoes

By MasterChef SA judge Andrew Atkinson

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

200 g shoulder bacon, chopped
60 g dry breadcrumbs very finely ground
2 T Parmesan cheese grated
125 g vine tomatoes
1 T aged balsamic vinegar
2 T extra virgin olive oil
30 g butter
1 T all-purpose flour
125 ml full-cream milk
125 ml cream
200 g Emmenthal cheese, grated
1/2 t fresh nutmeg, grated
Kalahari salt and freshly ground black pepper
300 g rigatoni pasta, cooked until al dente and drained

Method

Preheat the oven to 220°C.

Grill the bacon until crisp. Mix with the breadcrumbs and Parmesan.

Drizzle the tomatoes with balsamic and olive oil and roast for 10 minutes or until soft.

In a saucepan, melt the butter and add the fl our, stirring continuously, to form a paste.

Cook for 1 minute, then remove from the heat and gradually add the milk and cream, whisking continuously. Return to the heat and simmer for 5 minutes, stirring. Add the Emmenthal and nutmeg and season.

Arrange the rigatoni standing upright in a greased baking dish. Ladle the sauce into the pasta tubes, ensuring all the pasta is covered. Arrange the roast tomatoes on top and sprinkle with the cheesy bacon crumbs.

Bake for 20 minutes, or until golden brown.