Smoky Bacon Mac & Cheese

Make it tonight.

1. Cook the pasta

   Bring a large pot of water to the boil and add 1 tsp salt. Cook macaroni according to the packet until just tender. Reserve 150 ml cooking water, then drain.

2. Crisp the bacon

   While the pasta cooks, fry the bacon in a large dry frying pan over medium heat for 7–9 minutes, stirring, until cooked and crisp. Transfer to a paper-lined plate. Carefully pour the fat into a heatproof container.

3. Make the sauce

   Melt butter in the same pan over medium-low heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring, and cook for 3–5 minutes until lightly thickened.

4. Melt and combine

   Remove the pan from the heat. Stir in cheddar, paprika, mustard and pepper until smooth. Add drained pasta and three-quarters of the bacon. Stir well, adding reserved pasta water a little at a time only if needed to loosen.

5. Finish and serve

   Divide among four bowls and top with the remaining bacon. Serve straight away. Taste before adding any extra salt; the bacon and cheese already provide plenty.

Make it yours.