Ingredients

• 220g streaky bacon (or leftover ham if you have some, chopped into pieces)
• 1 x 25 g butter for sauce
• 2 x heaped tbsp plain flour
• 150 g grated medium strength white cheddar cheese
• 800ml milk
• 350g dried pasta (fusilli, penne or whatever needs using up)
• 200g grated cheese

 Instructions

Prepare Chicken and bacon

1. Start by boiling a pan of water and then cook the pasta for 10 minutes. Remove from the heat, sieve and run under the cold tap to stop it cooking further. Then set it aside in the baking dish.
2. At the same time fry the chicken until cooked (cook for 20 mins) then add bacon fry until the majority of fat has rendered and it is crispy (or cook it in the air-fryer until crispy). Then put it aside on a plate until cool, and chop into small 1cm size pieces and place in the baking dish.

Make the sauce

1. At the same time make the white sauce: melt the 50g piece of butter in a saucepan and add the garlic and cook for 1 minute. Then add the flour and mix together and cook for another minute. 
2. Then slowly add the milk bit by bit, whisking with a hand whisk to get rid of any lumps. Cook until it starts to get thick, then add the cheddar cheese to the sauce, stirring all the time.

3. Then mix all the contents of the baking dish and add the sauce to the contents and stir properly to make sure the sauce settles to the bottom and covers the pasta. 
4. Then cover the top with grated cheese put in the oven for around 15mins.