How to make mac and cheese with roasted cherry tomatoes and crispy bacon

St David's Day calls for a celebration of Welsh food. But if you're not a fan of leeks then use one of the country's best homemade produce instead

Mac and cheese with roasted cherry tomatoes and crispy bacon

Prep: 10 mins
Cook: 25 mins

Serves 4

350g macaroni or short pasta
50g butter
50g plain/all purpose flour
500ml milk
1-2 tsps mustard - any type
150g cheddar cheese, grated
8 slices streaky bacon
1 pkt cherry tomatoes on the vine

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.

Recipe from Snowdonia Cheese (snowdoniacheese.co.uk)