This is such a great dish to make. You can have a mac and cheese (as the Americans say) all by itself or as a side dish. I once had a roasted guinea fowl for two with truffled macaroni cheese at the legendary Joel Robuchon restaurant in Paris – now that is pure indulgence – but there is nothing stopping you from roasting a chook and throwing together a side of macaroni cheese to go with it. The most important thing is to use good-quality cheese and bacon and you can’t fail.
Put the macaroni in a saucepan with plenty of boiling salted water and cook for 8–10 minutes, or until al dente. Drain and refresh in iced water, then drain again and pat dry with a cloth or tea towel. Heat
Place the macaroni mixture into four bowls or one large gratin dish. Mix the breadcrumbs with
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