1 1/2cupsgrated cheese(I used a mixture of tasty & parmesan)
Salt & pepper
1/2cupcrispy bacon bits
Bring a large pot of water to the boil and add the dried macaroni. Cook according to package directions, drain and set aside.
In a microwave proof jug, heat 2 cups of milk for about 1 minute, until warm. Set aside. (This step is optional but speeds up the cheese sauce process)
In a medium sized pot add the butter and flour and cook over a medium heat until the butter has melted, whisking constantly. Cook for a couple of minutes, being careful not to let it burn.
Add about ½ cup of the milk and whisk it into the flour mixture until there are no lumps. Add the rest of the milk and bring to boil, whisking all the time to make sure it doesn't stick to the bottom and go lumpy.
Once the sauce thickens (5-8 minutes) take it off the heat and whisk in the grated cheese, nutmeg (if using), wholegrain mustard and salt & pepper.
Add the cooked macaroni to the cheese sauce and stir through. At this point you can add anything else you want to add to - maybe peas, broccoli, chorizo etc.
Pour into an oven dish, top with the remaining grated cheese, bacon bits, and breadcrumbs. If you are planning on freezing the mac and cheese, at this point cover the dish with gladwrap or put in a snaplock bag and freeze. When you are ready to eat it, remove it from the freezer a few hours before you are ready for it and continue as below.
If you are eating it immmediately, bake at 180°C for 15 minutes or grill at 200°C for 5-10 minutes until the cheese is golden brown.