Cheese and Bacon Pasta

Lovely simple dish that is both fast and filling. Always ready for those overcast days.

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Ingredients

300 g Rigatoni or your favourite
350 g cheddar cheese grated
4 rashers streaky bacon
1 large onion chopped
2 cloves garlic finely chopped
30 g butter
3 tbsp plain flour
475 ml pasteurised milk

Instructions

Place a frying pan over a medium to high heat. Add the streaky bacon and cook until lovely and brown. The fat will render.
4 rashers streaky bacon
Place a large pan of salted water on a high heat and bring to the boil.
Remove the bacon and pat off any excess fat. Slice into small pieces for later.
Add the rigatoni to the boiling water and cook according to the packet instructions.
300 g Rigatoni
Preheat oven to 180 C / Gas 4.
When the pasta has cooked, drain it. Place a mug under the colander to catch some of the starchy pasta water.
Using the same frying pan as you used for the bacon, add the chopped onion and garlic and saute until translucent.
1 large onion, 2 cloves garlic
Remove from the heat and add the bacon. Leave to one side for now.
In a separate frying pan, add the butter over a low heat. When melted add the flour and stir constantly for at least 2 minutes.
30 g butter, 3 tbsp plain flour
Slowly add the milk to the flour and butter and continue to stir until everything has thickened into a lovely sauce.
475 ml pasteurised milk
Add about 2/3rds of the grated cheese and stir again until melted.
350 g cheddar cheese
Finally rub a little butter around a 2 ltr oven dish.
Add the cooked pasta, the onion, garlic and bacon mix and then the sauce all over. Combine thoroughly and top with the final 1/3rd of grated cheese.
Place in the preheated oven until the cheese has melted and the top is starting to brown. Should be about 15 minutes or so.
Serve in warmed dishes immediately with a light salad and/or garlic bread.

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