Bacon Macaroni & Cheese with Roast Chicken and Broccoli by Janice Toh

Ingredients:
3/4 cup pasta preferably elbows (I used shells, penne or fusili if I run out） 
8 slices of bacon, fried to a crisp then crumbled or cut them up and fry to a crisp or to your liking 
2 tbsp of plain flour
2 tbsp of butter or margerine
1 cup whole milk
1 cup of grated cheese preferably sharp Cheddar or any hard cheese
1 lightly greased oven proof dish

Method:
1. Preheat oven to 350 F.
2. Boil the pasta according to instructions. Strain and then using the same pan cook the butter and flour on low medium heat until floor taste isn't there.
3. Then slowly add milk and stir making sure no lumps. Once done, remove from the heat then slowly add cheese. Make sure you leave some cheese for the topping. If it is a lil too thick you may add some milk. Once done, put the pasta back into the pan with bacon bits.
4. Add pepper mix then pour into the dish and put into the oven for 25-30 mins, longer if you prefer a crispy top! 
5. Steam broccoli and add some butter.