Best-ever macaroni cheese

375g elbow pasta

175g rindless shortcut bacon rashers, thinly sliced

2 garlic cloves, crushed

3 green onions, thinly sliced

75g butter

1/3 cup (50g) plain flour

4 cups milk

1 1/2 cups mozzarella cheese, grated

2 tablespoons fresh flat-leaf parsley, chopped

2 tomatoes, thinly sliced

1 1/2 cups coarse breadcrumbs

1 tablespoon olive oil

Step 1) Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Transfer to a large heatproof bowl.

Step 2) Preheat oven to 180C/160C fan-forced.

Step 3) Cook bacon in a large non-stick saucepan over medium heat for 5 minutes or until golden. Add garlic and onion. Cook, stirring for 2 minutes or until onion is soft. Add to pasta.

Step 4) Melt butter in same pan over medium heat. Add flour. Cook, stirring for 1 minute or until mixture is bubbling. Gradually stir in milk until smooth. Cook, stirring constantly for 8 to 10 minutes or until mixture boils and thickens. Stir in 1/2 cup cheese and parsley. Add to pasta and bacon mixture. Toss to combine. Season with salt and pepper.

Step 5) Spoon mixture into a 12 cup-capacity ovenproof dish. Top with tomato. Sprinkle with breadcrumbs and remaining cheese. Drizzle with oil. Bake for 30 to 35 minutes or until top is golden. Stand 2 minutes. Serve.