BLT Mac And Cheese Cups

Made in Chelsea sisters Olivia Newman-Young and Fran Newman-Young show you how to make BLT Mac and cheese cups, perfect for a dinner party and to impress your friends and family.

250 g Macaroni
40 g Butter
40 g Plain Flour
600 ml Whole Milk
1 Garlic Glove
1 tbsp English Mustard Powder
250 g Cheddar
350 g Parmesan
200 g Sunblushed Tomatoes
4 Streaky Bacon Rashers
40 g Fresh Spinach

Grate 300g of Parmesan and form thick discs of it on a lined baking tray, ensuring they are large enough to fit over your mould shape. Pat them down and cook in a 200 Celsius preheated oven for 3-4 mins. Carefully remove the Parmesan discs from the baking sheet and using a mit or clean tea towel mould them over your cup shape and hold them in position for a couple of seconds. Leave to cool while you prepare the mac and cheese.

Boil the macaroni for 2 mins less than stated on the pack. Meanwhile, melt the butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened.

Take off the heat, then stir in all the cheddar and 35g of Parmesan. Next add the spinach, tomatoes and cooked streaky bacon, saving a handful of the bacon and spinach, and stir through/ Drain the pasta and mix it through the cheese sauce. Season with salt and pepper and then tip into a large ovenproof dish & bake for 20 mins at 200 Celsius.

Once the mac and cheese is cooked remove from the oven and leave to cool for 5 minutes. Add a bit of the spinach to the bottom of each cup. Using a biscuit cutter the same size as the base of your parmesan cups, cut out your mac and cheese discs and add to the cups. Top with some of the left over bacon and serve.