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Preheat oven 200°C (180°C fan-forced) and lightly grease a 20cm x 30cm oven proof dish.
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In a pot of boiling, salted water, cook macaroni as per packet directions. Drain.
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Heat olive oil, onion, garlic and bacon together in a large saucepan, over a low heat. Cover and cook for 10 minutes or until the onion is soft. Remove from heat and set aside.
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For the béchamel sauce, place milk, butter and flour together in a medium saucepan over a medium heat and slowly bring up to a simmer, whisking continuously until sauce becomes smooth and thick. Reduce heat to low and cook sauce gently for 5 minutes.
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Remove from heat, add 1 cup cheddar, ½ cup Parmesan, tomatoes, basil and onion mixture, stirring continuously until cheese has melted. Season with salt and pepper. Add drained macaroni, stirring until well combined. Spoon mixture into prepared baking dish.
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In a small bowl, combine breadcrumbs, remaining cheddar, parmesan and parsley together, stirring until combined. Sprinkle over the macaroni mixture, place baking dish in preheated oven and cook for 25 minutes or until golden.
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Serve and enjoy with family and friends!
