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Bacon mac and cheese

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 375g macaroni
  • 60g butter
  • 1/3 cup (50g) plain flour
  • 2 teaspoons Dijon mustard
  • 2 1/2 cups (625g) milk
  • 1 cup (120g) coarsely grated cheddar
  • 4 rashers streaky bacon, finely chopped
  • 2 spring onions, thinly sliced
  • 1/2 cup (35g) panko breadcrumbs
  • 1/2 cup (40g) finely grated parmesan


  • 1
    Preheat oven to 180°C. Cook the macaroni in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • 2
    Meanwhile, melt the butter in a large saucepan over medium heat. Add flour and mustard. Cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the milk, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add cheddar. Stir to combine. Season.
  • 3
    While the macaroni is cooking, cook bacon in a frying pan over medium heat for 5 mins or until golden brown.
  • 4
    Stir the macaroni, bacon and spring onion into the sauce. Spoon into a 10-cup (2.5L) ovenproof dish. Combine the breadcrumbs and parmesan in a small bowl. Sprinkle evenly over the macaroni mixture in the dish. Spray with olive oil spray. Bake for 15 mins or until golden.

Source: taste.com.au


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