This dish is one of those typically laid back lunches that takes very little effort and 2 pots to clean. I use cast iron pots but an ovenproof dish works just as well.
I love mac and cheese on any given day and why not zoosh it up to include bacon and tomatoes. The sauce is smothered with cheese and don’t forget the top has to carry the excess. If ever this was a diet dish, this would fail miserably.
500g elbow macaroni
200g back bacon
1 large tomato, skinned and chopped
1 large onion, sliced finely
2 garlic cloves, minced
2 cups milk
2 cups strong cheese (mature cheddar), grated
½ cup grated parmesan
1 tbs maizena
Salt & pepper
½ tsp oreganon
¼ tsp thyme
Boil the macaroni as per packet instructions, add salt.
Slice the bacon into bits and fry in a little oil till crisp. Add the sliced onion and chopped tomatoes, herbs, salt and pepper and cook till the onion is transparent, stirring continuously. Add the minced garlic and leave to cook for a very short period (only till you can smell the garlic fragrance).
Add the milk. Leave a little behind to mix the maizena with to form a paste. Once the milk has heated through add the maizena and stir. Add half the mature cheddar cheese. Stir well. The cheese sauce should not be too thick but rather a smooth consistency.
Add the drained cooked macaroni to the pot, mix well. Sprinkle the remaining cheddar and parmesan on top and place in the oven to grill till slightly brown and crisp.
If you don’t have a cast iron pot, you can place the mixture into an ovenproof dish, sprinkle the cheeses and place it in the oven to brown.
Remove and serve with a salad.