• 400g dried macaroni
• Melted butter, for greasing
• 1 bunch chives, chopped
• Sea-salt flakes and freshly ground white pepper, to season
• 1 thick slice sourdough
• 70g cheddar, grated
• 20g butter, melted
• 40g butter
• 1 brown onion, roughly chopped
• 4 rashers (250g) rindless bacon, thinly sliced
• 1/4 cup plain flour
• 3 1/4 cups milk
• 180g cheddar, grated
Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan.
Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter.
To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined.
Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish.
Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine.
Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately.