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30 minutes

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1½ hours

Asparagus recipes

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Asian recipes

Classic extra creamy macaroni cheese with bacon

30 minutes

Classic extra creamy macaroni cheese with bacon

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

150 g butter
150 g flour
1 l milk
300 g white Cheddar, grated
75 g Parmesan grated, plus extra for topping
250 ml cream
white pepper, to taste
1 t fresh nutmeg, grated
1 T canola oil
200 g streaky smoked bacon, chopped
600 g fresh penne or dried macaroni, cooked until al dente
sea salt, to taste

Method

Preheat the oven to 180°C.

Melt the butter in a saucepan over a medium heat, then stir in the flour using a whisk.

Whisk for 3 minutes to create a roux, ensuring that it’s smooth.

Add 1 cup of milk at a time to the roux to ensure that its temperature does not drop too quickly and form lumps. As the roux begins thickening, add the next cup of milk.

Once all the milk has been incorporated, start adding the Cheddar and Parmesan, a little at a time, to ensure that it melts evenly.

Stir in the cream, season to taste, then add the nutmeg.

Heat the canola oil in a separate pan over a medium heat. Add the chopped bacon and fry until crisp.

Place the cooked pasta in a large greased ovenproof dish and pour over the cheese sauce. Top with the bacon and finish with a layer of freshly grated Parmesan.

Bake for 30 minutes and allow to cool slightly before serving.

Cook’s note: A good roux is the basis of any classic mac ‘n cheese. Cooking the flour in the butter is crucial as this removes the floury taste. Don’t limit yourself to using Cheddar and Parmesan; try blue cheese, Gruyère, Emmenthal or even goat’s cheese.

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Ingredients

Method