Ingredients
• 1 cup fresh white breadcrumbs
• 1 1/2 tablespoons olive oil
• 300g macaroni or small shell pasta
• 250g short-cut rindless bacon, roughly chopped
• 50g butter, chopped
• 1/4 cup plain flour, sifted
• 2 cups milk
• pinch cayenne pepper, optional
• 1/3 cup light thickened cream
• 2 cups grated cheddar cheese or tasty cheese
• 100g baby spinach leaves
• 30g parmesan cheese, finely grated
Method
Preheat oven to 190°C. Grease a 5cm deep, 20cm x 32cm (base), 8-cup capacity baking dish. Combine breadcrumbs and 1 tablespoon oil in a small bowl.
Cook macaroni in a large saucepan of salted boiling water, following packet directions, until just tender. Drain. Return pasta to saucepan.
Meanwhile, heat remaining oil in a small frying pan over medium-high heat until hot. Add bacon and cook, stirring often, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
Heat butter in a saucepan over medium heat until butter foams. Add flour and cook, stirring, for 1 minute. Remove from heat. Add milk slowly, stirring constantly to prevent lumps forming. Add cayenne pepper, if using. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Add cream, cheese and salt and pepper. Cook, stirring, for 2 minutes or until cheese melts.
Add cheese sauce, spinach, bacon and salt and pepper to pasta. Toss until well combined. Spoon into baking dish. Sprinkle with parmesan and top with breadcrumb mixture. Bake for 20 to 25 minutes or until top is golden and edges are bubbling. Stand for 5 minutes. Serve.
