Lux Macaroni Cheese

Directions
Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

1. Fry the bacon lardons in a large frying pan until crisp (they should fry in their own rendered fat, however add a little olive oil if needed).
2. Pour the milk into a small saucepan and add the peeled whole onion. Simmer on a very low heat to infuse the milk with the onion flavour. Set milk aside into a jug for easy pouring once finished.
3. Make a roux from the butter and flour. Melt the butter in a large saucepan and add the flour to form a thick, doughy paste.
4. Add the warm milk to the roux in small batches on a low heat, gradually thinning the paste to a white sauce. This will take patience and constant stirring. The finished sauce should coat the back of a metal spoon.
5. Remove the saucepan from the heat and add about 3/4 of the grated cheeses. Stir well until the cheese has melted into the sauce.
6. Pour the drained cooked pasta into a large casserole dish and cover with cheese sauce. Season with a little black pepper and add the bacon. Mix well. Cover the dish with the remaining cheese and a scattering of breadcrumbs.
7. Bake in the oven at 200 degrees C for 10 minutes, and grill for a further 10 minutes to give a crispy golden topping.
8. Stand for 5 minutes before serving.

Tip

For the mature Cheddar, find the strongest, stinkiest one possible. It gives this mac and cheese the punch it sometimes lacks. For a variation, you could also try adding a teaspoon of English mustard or some onion powder (fab stuff if you can find it) alongside the black pepper.