Macaroni and cheese is good, but nothing beats the flavour and comfort of a homemade pasta dish. Easy on the budget and easy on time, this recipe is great for everyone.

Ingredients

• 240 g dried macaroni
• 250 g (1 packet) bacon, chopped
• 1 x 400 g Rhodes Quality Tomato Italian Style
• 65 ml butter
• 5 ml (1 t) Dijon Mustard
• 45 ml (3 T) flour
• 500 ml (2 C) milk, warm
• 1 handful mozzarella cheese, grated
• 1 handful cheddar cheese, grated
• salt, pepper and nutmeg
• 125 ml fresh breadcrumbs
• 45 ml (4 T) parmesan cheese, grated

Method

1. Bring a large pot of salted water to the boil and cook the macaroni as per the packet instructions.
2. Drain well and set aside.
3. Heat a non-stick frying pan, add the bacon bits to the hot pan and fry until crispy.
4. Pour off any excess oil and then add the Rhodes Quality Tomato Italian Style.
5. Simmer for a few minutes to heat through.
6. In a medium saucepan, melt the butter.
7. Add the mustard.
8. Add the flour and stir to mix with a wooden spoon.
9. Using a whisk, whisk in the hot milk and continue whisking until the sauce is smooth and thick.
10. Cook over low heat for a few minutes to cook out the flour.
11. Remove from the heat and whisk in the 2 cheeses.
12. Once the cheese is melted and the sauce is smooth, season to taste with salt, pepper and nutmeg.
13. Pour the tomato sauce over the cooked macaroni and stir to mix.
14. Spoon the macaroni into a baking dish and pour over the cheese sauce.
15. Mix the breadcrumbs and the parmesan cheese together and sprinkle this mixture over the top of the pasta.
16. Bake in a preheated oven at 180°C for 20 minutes until heated through.
17. Serve immediately.