Mac ‘N’ Cheese with Bacon, Spinach and Tomatoes

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil. Grease a large baking dish or 6 large muffin tins.
2. Cook macaroni in pot of boiling water for 6–8 minutes, stirring occasionally, until al dente (just tender). Reserve ½ cup pasta water, then drain well.
3. Heat olive oil in a large fry-pan on medium heat. Fry onion and bacon for 6–8 minutes, until golden. Add pasta water and rub bottom of pan to release brownings. Remove from heat and stir through spinach.
4. While onion mixture is cooking, melt butter in a medium pot on low to medium heat. Stir in flour and continue cooking for 2–3 minutes, until caramel in colour. Remove from heat, and stir in stock powder, mustard and very gradually pour in milk, stirring constantly. Return to heat and bring to a simmer and cook for 3–4 minutes, until thickened, stirring frequently. Season to taste with salt and freshly ground pepper.
5. Combine macaroni with vegetable and bacon mixture and sauce and pour into a large baking dish or into about 6 large or 12 small muffin tins. Mix cheese with breadcrumbs, sprinkle over mac ‘n’ cheese and bake for 18–20 minutes, or until crust is golden brown and crispy.
6. Place tomatoes in a small oven dish. Mix olive oil, balsamic vinegar and brown sugar together and drizzle over the tomatoes. Bake for 12–15 minutes, until soft and cooked through.
7. Spoon some mac ‘n’ cheese onto plates with some roast tomatoes on the side.