Preheat oven to 200°C/400°C/Gas mark 6.

Cook pasta for 2 minutes less than the packet instructs.

Melt the butter in a saucepan and add flour to create a Roux. Cook for a couple of minutes.

Add milk gradually until a thick sauce forms.

Meanwhile cook bacon and roughly cut.

Once all milk has been added, bring to boil and simmer for 5 minutes.

Add 3/4 of the cheese, cayenne pepper and seasoning to the sauce.

Combine with pasta and bacon in a ovenproof dish and sprinke over the remaining cheese.

Cook for 20 minutes until cheese is golden.

• 750ml milk
• 50g butter
• 50g plain flour
• 1 bay leaf (optional)
• 225 of cheese, grated
• 1/2 teaspoon cayenne pepper
• seasoning
• 300 maccaroni, or any pasta shapes
• 8 slices of bacon