BACON MAC & CHEESE

Pre-heat oven to 200°C, Lightly butter a large deep oven proof baking dish

Heat a medium sized saute pan over a medium heat. Add the bacon and cook for 3-5 minutes or until cooked through but not to crispy. Remove pan form the heat and drain bacon on some kitchen paper and set aside

Fill a large saucepan with 2

25 litres of salted water then put it on to a high heat to bring it up to the boil. Cook the macaroni to packet instructions or until al denteIn a small saucepan, melt the butter over a gentle heat, then add the onions and let them soften, without browning, uncovered, for about 5 minutes

Sprinkle in the flour and stir to make a smooth paste, then gradually add the milk a little at a time, stirring vigorously with a wooden spoon, then switch to a balloon whisk and keep whisking until you have a smooth sauce

Add the nutmeg and season to taste, leave the sauce to cook gently for 5 minutes, stirring from time to time

Place the buttered baking dish in to the oven to heat through

Remove the white sauce from the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half the Parmesan

Drain the pasta well in a colander before tipping back into the pan. Add the cheese sauce and stir to evenly coat the pasta

In a Medium sized mixing bowl add the egg whites and whisk to soft peaks. Very gently fold the egg whites into the pasta retaining as much air as possible using a cutting and folding movement

Remove the warm dish from the oven and pour in the pasta mixture, scatter over the remaining Parmesan. Return the dish to the oven on a high shelf for 12 minutes or until the top is puffy and lightly browned

Add the cos lettuce to a large mixing bowl, add 15ml of olive oil, season to taste and toss to coat. Serve past in bowls along with the green salad