Creamy mac ’n cheese with crispy bacon

In a large frying pan placed over high heat, fry 200g diced shoulder bacon until cooked. Remove from heat and set aside. Cook 500g macaroni according to packaging instructions. Drain and drizzle with a glug of olive oil. Toss to coat well. Set aside.

In a medium pot, melt 100g salted butter over medium heat. Add 100g cake flour, whisking continuously to make a roux. Remove from heat and add 750ml (3 cups) full-cream milk, whisking constantly until smooth.

Return to heat and stir in ½ tsp cayenne pepper and 1 tsp mustard powder. Cook over medium heat until the sauce has thickened, about 3 – 5 minutes.

Add 150g Cheddar, stirring until the cheese has melted. Remove from heat and add the macaroni. Mix until well combined.

Transfer to a serving dish and top with the fried bacon, extra Cheddar and chopped fresh flat-leaf parsley.