The French call toasted goats' cheese "Hot Goat", so I thought of calling this "Macaroni goat", but with the addition of the bacon, it turned into a farmyard medley! Serves 2.
100 g macaroni or similar pasta
1 packet (180 g) lardons
1 large leek
330 ml goats' milk
1 tbs plain flour
1 small goats' cheese (Le Petit Chebra, from Lidl)
Cook the macaroni according to the instructions on the packet. Meanwhile, cook the bacon in a saucepan (no need to add fat), then add the chopped leek and a couple of spoonsful of water, cover, and leave to cook in its own steam for a few minutes. Whisk the flour into the milk, together with some mustard or pepper (no need to add salt), then pour this mix on to the leeks/bacon, and bring to the boil, stirring all the time. Add the cooked pasta, and transfer to an oven-proof dish. Topped with sliced tomato and slices of goats' cheese, and bake in a moderately hot oven for about 30-45 minutes (it's pretty forgiving).