1. Preheat oven to 180°C fan bake/ 200°C regular bake.
2. Bring a large pot of salted water to the boil.
3. Add macaroni to the boiling water and stir to prevent sticking. Cook uncovered for 1 minute less than the packet instructions. Once cooked drain into a colander and rinse with cold water to keep macaroni elbows separate.
4. While pasta cooks, dice the bacon. Heat 1 tablespoon of oil in a large casserole dish or pot and fry bacon over medium-high heat, stirring frequently until crisp and golden.
5. Add Annabel’s Go To Creamy Tomato & Onion sauce and stir to combine, then add, milk, salt and pepper and bring to a simmer stirring over the heat.
6. Mix in the drained pasta and the cheese, stirring until cheese is melted. Remove from heat. If using a regular pot, transfer the mix to an ovenproof baking dish.
7. Measure 1 ½ cups panko breadcrumbs into a bowl and combine with 3 tbsp oil. Sprinkle evenly over the top of the pasta. Bake until crumbs are golden and sauce is bubbling, 15-20 minutes.

To Serve:

• Divide pasta between 4 bowls. Enjoy!

Optional:

• If serving salad as a side, wash and dry salad greens, halve cherry tomatoes and thinly slice cucumber. Just before serving toss with 2-3 tbsp of your favourite vinaigrette dressing or a little oil and lemon juice.

Annabel's Tip:

•  Note this dish can be prepared in advance and put in the fridge until ready to heat and serve. If heating from the fridge preheat oven to 180°C fan bake/200°C regular bake and bake for 20-25 minutes until bubbling and golden