About this recipe:Macaroni cheese is fabulous at the best of times, but make it with the distinctively creamy and nutty Wookey Hole Cheddar from the Cheddar Gorge caves in Dorset and you have a match made in heaven. Wookey Hole Cheddar is a cave aged, award winning cheese made in traditional ways and is available in most supermarkets.
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 220 C / Gas 7.
Bring a large saucepan of water to the boil and add the macaroni. Simmer and cook according to packet instructions or until al dente. Drain.
Meanwhile, in a frying pan add the bacon and cook and stir for 8 minutes until no longer pink. Pour away any excess fat. To the pan add the garlic, chilli and leek and cook and stir for a further 2 minutes. Set aside.
In a separate saucepan, melt the butter over a medium heat then add the flour. Cook and stir for 3 minutes until straw coloured. Whisk in the milk gradually until a thick smooth sauce forms. Whisk in the mustard, seasoning, then add the cheese. Add the contents of frying pan containing the bacon and stir well. Stir in the spring onions and half of the parsley.
Combine the macaroni pasta with the cheese sauce and mix well. Transfer to a large baking dish and sprinkle with breadcrumbs and the remainder of the parsley.
Bake in the preheated oven for 20 to 30 minutes until piping hot and golden brown on the top. Remove from the oven and serve.