Few dishes can compete with the irresistible allure of Macaroni Cheese and Bacon when it comes to classic comfort food. The idea of tender macaroni encased in a velvety cheese sauce, punctuated by the smoky, crispy goodness of bacon, is enough to make anyone’s taste buds dance.
Overview of Macaroni Cheese and Bacon Recipe
This decadent dish combines the creaminess of cheese with the salty, savory kick of bacon, all while being cradled by perfectly cooked macaroni. The end result? A symphonic blend of flavors and textures that will leave you wanting more.
Ingredients
- 100 g butter plus extra for greasing
- 100 g plain flour
- 1 tsp Dijon mustard
- 1.2 litres full-fat milk
- 75 ml double cream
- 1 bay leaf
- 400 g mature cheddar grated
- pinch freshly grated nutmeg
- 500 g dried macaroni
- 100 g smoked bacon lardons
- 60 g white breadcrumbs
- 50 g Parmesan grated
- salt and freshly ground black pepper
Directions
Preheat the oven to 200°C/180°C Fan/400°F/Gas 6
- Butter a large ovenproof dish.
To Make the Creamy Cheese Sauce
- Make a roux by melting the butter in a large saucepan over a low heat and then stir in the flour and cook for 1 minute stirring continuously. Stir in the mustard
- take the pan off the heat and warm the milk in a separate pan.
- Return the roux to a low heat and very gradually add the warmed milk a little at a time whisking constantly (We need to avoid the sauce going lumpy)
- Once all the milk has been incorporated whisk in the cream and add the bay leaf.
- Allow the sauce to come to a gentle simmer and keep stirring until it thickens.
- Remove the pan from the heat, remove the bay leaf and add the grated cheddar.
- Stir until the cheese has melted. Season with black pepper and a fair size pinch of nutmeg.
Preparing the Pasta
- Bring a large pan of salted water to the boil and drop in the macaroni, give the pasta a stir and allow to cookout for 10 minutes, or until al dente (cooked but firm to the bite)
- Drain the Macaroni and add to the sauce.
Bringing the Dish Together
- Fry the bacon in a frying pan until crisp, then add to the macaroni cheese. give it a stir to incorporate the bacon and pour the mixture into the ovenproof dish.
- Mix the breadcrumbs with the grated Parmesan and scatter over the top.
- Bake for 25–30 minutes, or until golden-brown and bubbling.
- Serve and enjoy
Garnishing and Serving
Sprinkle chopped parsley or chives on top for a picture-perfect presentation. Feel free to experiment with different toppings, such as breadcrumbs or diced tomatoes.
Also Read: Mary Berry’s Bolognese Bake
Why Macaroni and Cheese is Awesome
The synergy of its ingredients is what makes this dish truly unique. Each macaroni piece is coated in a creamy cheese sauce, while the bacon adds a delightful crunch and a savory punch. It’s a culinary work of art!
Nutritional Value (or its absence)
Let’s be honest: this dish isn’t about calorie counting. It’s all about luxury and comfort. Consume it in moderation and savor every delectable bite.
Macaroni Cheese and Bacon
Course: Main CourseCuisine: ItalianDifficulty: Medium6
servings20
minutes45
minutes921
kcal1
hour5
minutesMacaroni in a creamy cheese sauce with added crispy bacon baked in the oven with a crunchy cheesy topping.
Ingredients
100 g butter plus extra for greasing
100 g plain flour
1 tsp Dijon mustard
1.2 litres full-fat milk
75 ml double cream
1 bay leaf
400 g mature cheddar grated
pinch freshly grated nutmeg
500 g dried macaroni
100 g smoked bacon lardons
60 g white breadcrumbs
50 g Parmesan grated
salt and freshly ground black pepper
Directions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas 6
- Butter a large ovenproof dish..
- To Make the Creamy Cheese Sauce
- Make a roux by melting the butter in a large saucepan over a low heat and then stir in the flour and cook for 1 minute stirring continuously. Stir in the mustard
- take the pan off the heat and warm the milk in a separate pan.
- Return the roux to a low heat and very gradually add the warmed milk a little at a time whisking constantly (We need to avoid the sauce going lumpy)
- Once all the milk has been incorporated whisk in the cream and add the bay leaf.
- Allow the sauce to come to a gentle simmer and keep stirring until it thickens.
- Remove the pan from the heat, remove the bay leaf and add the grated cheddar.
- Stir until the cheese has melted. Season with black pepper and a fair size pinch of nutmeg.
- Preparing the Pasta
- Bring a large pan of salted water to the boil and drop in the macaroni, give the pasta a stir and allow to cookout for 10 minutes, or until al dente (cooked but firm to the bite)
- Drain the Macaroni and add to the sauce.
- Bringing the Dish Together
- Fry the bacon in a frying pan until crisp, then add to the macaroni cheese. give it a stir to incorporate the bacon and pour the mixture into the ovenproof dish.
- Mix the breadcrumbs with the grated Parmesan and scatter over the top.
- Bake for 25–30 minutes, or until golden-brown and bubbling.
- Serve and enjoy
FAQs
Q: Can I substitute turkey bacon for regular bacon?
Turkey bacon is a leaner alternative that works well in this recipe.
Q: Which kind of cheese is best for this recipe?
A classic combination of cheddar and mozzarella is recommended, but feel free to experiment with your own favorites.
Q: How do I reheat leftovers without losing their creamy texture?
Add a splash of milk and gently reheat on the stovetop, stirring frequently.
Q: Is it possible to prepare this dish ahead of time for a party?
Absolutely! Make it ahead of time and bake it just before serving for a piping hot, cheesy delight.
Q: What sides go well with mac and cheese with bacon?
This hearty dish pairs well with a fresh green salad, garlic bread, or steamed vegetables.
Conclusion
Macaroni Cheese and Bacon is a flavor and satisfaction champion in the world of comfort food. Whether you’re cooking for loved ones or looking for solace in a bowl, this recipe delivers.
This recipe is inspired from Rick Steins Road to Mexico TV series Episode 1 and his best selling book about his journey.
