Three Cheese Baked Macaroni

I absolutely love macaroni cheese, it's the ultimate comfort food and definitely a favorite of mine. This little gem was absolutely beautiful. I was so happy with the taste and texture, and like most baked pasta dishes, it tasted even better reheated the next day.

Three Cheese Baked Macaroni

Serves 4

400 g small pasta (macaroni or penne)
1 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, finely diced
75 g bacon rashers, chopped
2 Tbsp butter
3 Tbsp plain flour
650 mL skim milk
70 g grated Edam (or Cheddar)
50 g grated mozzarella
30 g grated Parmesan
salt and pepper
a pinch of nutmeg

1.  Preheat oven to 200°C (390ºF). Cook pasta following the package instructions. If you time it right, take the pasta off a few minutes early (so that it is almost cooked, but not quite. That way it will finish cooking in the oven and soak up some of the cheese sauce).

2. Make the sauce by heating oil in a large sauce pan, add bacon, onion, and garlic and fry for about 4-5 minutes. Remove the bacon mixture from the sauce pan and set aside. Return the pan to the heat.

3. Melt the butter in the sauce pan. Whisk in the flour and then gradually add the milk, about half a cup at a time, whisking very well between each addition to ensure a lump free sauce. Once all the milk is added, stir with a wooden spoon until it is thick enough to coat the back of the spoon (but not boiling).

4. Add the cheeses and nutmeg and stir until the cheese is melted in. TASTE the sauce and adjust with salt and pepper to suit your taste. This is ESSENTIAL as an unseasoned cheese sauce can be bland.

5. Mix cooked, drained pasta into the sauce, turn out into an oven proof dish, top with extra cheese and bake until the top is golden, about 20 minutes.