Fusili Cheese with Bacon and Tomato

Though it takes long it is simple. An experiment gone right.

Dedicated to my life partner, Kate Spinoza and daughter Violet Lily.

1. 1

   Preheat grill on a medium/high setting.
   
   Heat the butter in a saucepan over a moderate heat and add the garlic powder/granules. Mix it about so the garlic spreads.
   
   Add the flour and milk and bring gently to the boil, whisking continuously until thick and smooth.
   
   Place the water and salt into a large saucepan and bring it to the boil.
   
   Add the grated red leicester to the cheese sauce and, with a wooden spoon, stir until the cheese and milk are smooth.
   
   Turn the heat off and place the optional ingredients into the sauce. The heat of the sauce will cook them. Don't worry about the sauce solidifying.
   
   Add pasta into the water and allow that to boil for 2 mins before stirring it and putting it on a simmering heat.
   
   Add the parsley and cover the pasta.
   
   Place the bacon under the grill for 6 mins and cut tomatoes into sixths.
   
   Once bacon is cooked, it shouldn't be too crispy, only the edges, cut them and place them in the cheese sauce.
   
   Put cheese sauce back onto a medium to light heat and stir to get it's creamy texture back.
   
   Drain the pasta and put it into a large mixing bowl.
   
   Pour the cheese sauce over the pasta and sprinkle the Oregano. Place the tomatoes on top and mix it all together with a large metal spoon.
   
   Done!!
   
   I know it may take a while, but it's loved by adults and kids alike.
   
   Serve with a white wine for the adults or lemon or grape juice for the kids.