|1 x 250 g||bacon|
|60 ml (¼ cup)||butter|
|60 ml (¼ cup)||flour — cake wheat|
|750 ml (3 cups)||milk|
|500 ml (2 cups)||cheddar cheese — grated|
|2,5 ml (½ tsp)||Tabasco sauce|
|50 ml||spar tomato paste|
|10 ml (2 tsp)||salt|
|freshly ground black pepper|
1 Preheat the oven to 180 °C. Grease a 30 x 20 x 5 cm ovenproof dish.
2 Cook the macaroni in salted water until al dente. Drain and set aside.
3 Cut the bacon in smaller pieces and fry until crisp.
4 To make a white sauce, melt the butter in a small saucepan over a medium heat. Whisk in the flour until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5 Add the macaroni and bacon to the white sauce. Add half the cheese and the rest of the ingredients.
6 Place in the ovenproof dish and sprinkle over the rest of the cheese.
7 Bake for 30 minutes or until golden and bubbling.