- 400g can Lucky Star Pilchards in Tomato
- 250g macaroni
- 125g rindless streaky bacon, finely chopped (optional)
- Oil for cooking
- 1 onion, finely chopped
- 4 Tbsp cake flour
- 3 cups milk
- Salt and ground black pepper
- ½ tsp mustard powder
- 2 eggs, lightly beaten
- 100g cheddar cheese, grated
- 2 tomatoes, sliced
- 1 cup soft breadcrumbs, for the topping
- Heat the oven to 200ºc. Grease a casserole. Flake the pilchards in their sauce with a fork.
- Cook the macaroni in plenty of boiling, salted water until tender but not over-cooked. Drain and rinse with cold water.
- Fry the bacon in a little oil in a medium saucepan until lightly browned.
- Stir in the onion and cook until soft.
- Remove from the heat, stir in the flour and 2 cups of the milk, and season with salt, pepper and mustard.
- Bring to the boil and cook, stirring constantly, for 1 to 2 minutes until the sauce thickens. Remove from the heat.
- Mix the eggs into the remaining cup of milk and stir into the sauce with the cooked macaroni, pilchards and half the grated cheese.
- Spoon the pilchard and macaroni mixture into the casserole and top with the sliced tomatoes. Mix together the breadcrumbs and remaining grated cheese and sprinkle evenly on top.
- Bake uncovered for about 30 minutes until piping hot and topping is crunchy and golden. Serve with a salad.
Although the definitive origin of macaroni and cheese is not known, the first known written recipe for this dish is from thirteenth century Southern Italy.