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Savoury Macaroni & Cheese

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.


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