->Macaroni Cheese 46 <-

1/2 lb dried elbow macaroni

3 rashers back bacon, chopped

2 medium tomatoes, skinned & sliced

3 oz mushrooms, thickly sliced

1/2 pint milk

1/2 oz butter

1 Tbsp flour

1/4 lb mature cheddar cheese

1 tsp Worcestershire Sauce

salt & pepper to taste

Boil the macaroni according to the packet instructions. Meanwhile,

slowly fry the bacon allowing its own fat to do the work. When

cooked, but not crispy, add the mushrooms and fry for a couple of

minutes. Melt the butter and make a roux with the flour. Remove

from the heat and gradually add the milk until fully blended. Return

to the heat and cook until thickened. Add the seasonings and Worcestershire sauce. Add 3 oz of the cheese and stir well. Drain

the macaroni and add to the sauce. Stir well then fold in the fried

bacon and mushrooms along with the tomatoes. Pour the lot into a

shallow serving dish and sprinkle with the last oz of cheese. Place

under a hot grill until the cheese topping is bubbly. Serves 2.