Serves: 4 - 6
- 4-5 rashers streaky or back bacon
- 30g butter
- 225g macaroni pasta
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 340g grated Cheddar cheese
- 475ml milk
- 2 fresh farm eggs
- salt and pepper
Ready in: 45min
Preheat oven to 180 C / Gas 4.
Chop bacon into bits and place bacon in a frying pan. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
In a large pot with boiling salted water, cook pasta until al dente. Drain.
In a medium frying pan, sauté the chopped onion and garlic.
Take off heat and add chopped cooked bacon and set aside.
To make the sauce, break the two eggs into the milk, add salt and pepper. Whisk well until all the egg is mixed in.
Place half of the cooked macaroni into a 2 litre baking dish (remember to slightly oil it first so that the macaroni doesn't stick to it). Sprinkle over half of the Cheddar cheese and half of the chopped bacon, onion and garlic. On top of that, place the other half macaroni and bacon mix and cover with the rest of the cheese. Gently pour over the egg and milk mixture and, if required, sprinkle some more grated cheddar over the top.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes.
Of course you can vary the recipe by adding mushrooms, spring onion or any of your other favourites.