Mac N’ Cheese with Bacon, Spinach and Crunchy Cos

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil.
2. Cook macaroni in pot of boiling water for 6–8 minutes, stirring occasionally, until al dente (just tender). Reserve ½ cup pasta water then drain well.
3. Heat olive oil in a large fry-pan on medium heat. Fry onion and bacon for 6–8 minutes, until golden. Add pasta water and rub bottom of pan to release brownings. Remove from heat and stir through spinach and capsicum.
4. While onion mixture is cooking, melt butter in a medium pot on low to medium heat. Stir in flour and continue cooking for 2–3 minutes, until caramel in colour. Remove from heat, and stir in stock powder, mustard and very gradually pour in milk, stirring constantly. Return to heat and bring to a simmer and cook for 3–4 minutes, until thickened, stirring frequently. Season to taste with salt and freshly ground pepper.
5. Combine macaroni with vegetable and bacon mixture and sauce and pour into a large baking dish or into about 6 large or 12 small muffin tins or ramekins. Mix cheese with breadcrumbs. Sprinkle over mac ‘n’ cheese and bake for 18–20 minutes, or until crust is golden brown.
6. In a bowl, whisk all dressing ingredients together. Roughly chop lettuce and drizzle dressing over lettuce just before serving.
7. Divide mac ‘n’ cheese between plates with crunchy cos on the side. Serve with a dollop of tomato sauce if desired.