Ingredients

• 55g unsalted butter
• 3 heaped tablespoons plain flour
• 1 teaspoon mustard powder (optional)
• 1L Anchor Milk
• 125g Mainland Grated Mozzarella 
• 125g Mainland Grated Tasty Cheese
• 500g dried macaroni
• 200g streaky bacon, cooked and thinly sliced

Topping

• 100g Mainland Grated Tasty Cheese
• 1 cup panko crumbs 
• 1 tablespoon fresh thyme leaves
• Extra virgin olive oil
• 25cm x 20cm baking dish

Method

1. Bring a large pot of salted water to the boil. Preheat your grill.
2. Sauce: Melt the butter in a medium-size pot over a low heat, then add the flour and mustard powder (if using) and increase the heat to medium, stirring constantly until you get a paste. (This is your roux.) Cook for a minute or so then add the milk a little at a time, stirring constantly to ensure you get a smooth sauce. Bring to a gentle boil, then reduce to a simmer. Add in the Mainland cheeses, stir to combine and set aside. 
3. Cook the macaroni in the boiling water. Drain and tip into the baking dish. Pour over the cheese sauce, scatter over the  bacon and mix through. 
4. Top the macaroni with the Mainland Grated Tasty Cheese, scatter the panko crumbs and fresh thyme leaves evenly across the top, and drizzle with extra virgin olive oil.
5. Place under the grill for 6-7 minutes or until the cheese is bubbling and the crumbs are golden and toasted. 
6. Remove and serve immediately.