1.Heat the butter in a medium saucepan until melted and bubbling. Add flour and cook for 2-3 minutes until mixture is a sandy texture and golden.
2.Gradually stir in a little hot milk at a time until you have a smooth creamy sauce. Simmer for 5 minutes, then stir in cheese and season to taste.
3.Preheat the oven to 180ºC. Sauté bacon and onion for 3-4 minutes until fragrant and bacon is cooked. Stir the mustard and milk into the basic white cheese sauce, then add the cooked macaroni and bacon mixture (reserve a little for the top).
4.Spoon into a baking dish, top with grated cheese and remaining bacon and bake for 15-20 minutes until golden. Top with spinach and serve.
Use this white sauce as a base for lasagne, macaroni cheese, soups such as leek and potato, mushroom and bacon, and seafood chowder. This brew is also great for crêpe fillings or the start of a flavourful soufflé. Basic white cheese Sauce: • Always use hot milk. Use a whisk to break up any lumps. • Wholegrain mustard will give added flavour. • Use white pepper if you prefer no specks. • You can add extra or different cheeses, fresh herbs and spices depending on desired flavour.