Bacon, Leek and Spinach Mac ‘N’ Cheese with Salad

Steps

1. oven to 220°C. Bring a large pot of unsalted water to the boil. Grease a large baking dish.
2. Cook macaroni in pot of boiling water for 8 minutes, stirring occasionally until al dente (just tender). Drain, toss with a little olive oil and set aside.
3. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Crumble bacon into pan and cook for 4–5 minutes until golden. Add leek and cook for 3–4 minutes until soft. Add a tablespoon of water to pan if leek starts to stick. Remove pan from heat and stir through thyme and spinach until wilted.
4. Return pot the pasta was cooked in to medium heat. Add butter and flour and stir until flour is golden, about 2 minutes. Gradually pour in milk while whisking continuously and then add mustard. Whisk until there are no lumps. Bring to a simmer and cook for 3–4 minutes, stirring occasionally. Return macaroni to pot along with bacon mixture and stir to combine. Pour into prepared baking dish and smooth out with the back of a spoon.
5. Mix cheese with breadcrumbs. Evenly arrange tomato over pasta and top with cheese/breadcrumb mixture. Bake for 10–15 minutes, until crumb is golden. Sprinkle over parsley.
6. While mac ‘n’ cheese is baking, prepare salad; thinly slice lettuce and cucumber; add to a large bowl with olive oil and vinegar; toss to coat.
7. Spoon mac ‘n’ cheese onto plates. Serve salad on the side.