Macaroni Cheese with Bacon

Macaroni Cheese and Bacon

Macaroni Cheese and Bacon

Recipe by Rick SteinCourse: Main CourseCuisine: ItalianDifficulty: Medium


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Macaroni in a creamy cheese sauce with added crispy bacon baked in the oven with a crunchy cheesy topping.


  • 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


  • 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

This recipe is inspired from Rick Steins Road to Mexico TV series Episode 1 and his best selling book about his journey.