You’ll Need
Main
75g dried macaroni
20g butter
1 tsp plain flour
150ml semi-skimmed milk
60g mature cheddar, grated
10g Parmesan, grated
2 rashers smoked back bacon, chopped
½ tsp Dijon mustard
Salt and black pepper
Topping
15g mature cheddar, grated
Optional but Dangerous
Crispy fried onions
Jalapeños
Chilli flakes
Garlic bread
Method
Preheat your air fryer to 190°C.
Cook the macaroni according to the packet instructions until just al dente. Drain well and set aside.
Place the chopped bacon into the air fryer basket and cook for 6–8 minutes, shaking once, until crisp. Remove and set aside.
In a small saucepan, melt the butter over a medium heat and stir in the flour.
Cook for 1 minute, then gradually whisk in the milk until smooth.
Stir in the grated cheddar, Parmesan and Dijon mustard until the sauce is smooth and creamy. Season with salt and black pepper.
Fold the cooked macaroni and crispy bacon into the cheese sauce.
Spoon into a small ovenproof dish or foil tray and sprinkle the remaining cheddar over the top.
Air fry for 5–7 minutes, until the top is bubbling and lightly golden.
Leave to stand for 2 minutes before serving.