Black Bomber Mac and Cheese with Roasted Cherry Tomatoes and Crispy Bacon
50g plain flour
1-2 tsp mustard
150g Black Bomber (grated)
8 slices streaky bacon
1 pack on the vine cherry tomatoes
In a large pan of boiling water cook the pasta according to pack directions.
Meanwhile, melt the butter in a small pan, add the flour, stir and cook gently for 1 minute. Gradually add the milk, stirring until you have a smooth thickened sauce, add the mustard and half of the grated cheese, season to taste.
Grill the bacon and tomatoes on the vine until crispy and cooked, cut the bacon into pieces and keep warm.
Check the pasta is cooked and drain, reserving some of the liquid.
Mix the pasta and sauce together, adding some of the reserved liquid if a little too thick.
Place in a heatproof dish, sprinkle over the remaining cheese and place under a hot grill until golden and bubbling.
Serve immediately topped with the crispy bacon and tomatoes.