Why do I call this perfect mac n cheese? Simply because it's not your simple ordinary kind, its full of different flavours and warmth and so creamy it's to die for! It's also probably the quickest way to do it, normally takes up to 20 minutes or less.
First you boil the macaroni in a large pan of salted boiling water. Then we make the roux.
Start off by dumping the butter in a smallish pan over medium-high heat and stirring the flour onto it until it becomes a melted, gooey, doughy kind of paste. This is your roux; the base for the cheese sauce. Take your bacon rashers and put them on the grill. Now, to transform your roux into the cheese sauce, add a pinch of salt before scattering a little bit of white cheese into the pan and putting the heat up to high. Slowly pour in the milk and stir constantly until it's all poured in, turn the heat down and add the rest of the white cheddar into the sauce bit by bit. Keep stirring while you add in the mustard powder, the cayenne pepper, some salt and some pepper and stir through. Taste the sauce and add some more cheese if needed or more cayenne pepper if not warm enough.
Drain the macaroni pasta and throw all the cheesy mixture on top, stir and mix well. Your bacon should be ready, tear it up and throw it in. Combine. Now transfer the mac 'n' cheese to a casserole or baking dish; I use a loaf tin if it's just me and someone else having. Now smooth the surface and squirt the sour cream over the top, top with the mature sharp cheddar and grill in the oven on medium-grill for 5-8 minutes until the cheese on top is lovely, golden and crisp.