American macaroni cheese with sticky maple bacon

American macaroni cheese with sticky maple bacon

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  • 4
  • Easy
  • 10 minutes
  • 1 hour
  • Swartland Pinotage 2011


  • 2 T butter
  • 2 T flour
  • 500 ml milk
  • 1 t nutmeg
  • 2 cups mature Cheddar cheese grated
  • Sea salt and freshly ground black pepper, to taste
  • 2 slices white bread, torn into small chunks
  • 2 T butter, melted
  • 500 g macaroni, cooked
  • For the sticky maple bacon:
  • 200 g streaky bacon
  • 4 T maple syrup

Cooking Instructions

Preheat the oven to 180°C.

Melt the butter in a saucepan over a medium heat, then add the flour, whisking to form a paste. Cook for 2 minutes, then slowly add the milk while whisking to make sure no lumps are formed.

Bring to a boil and stir until thick, then add the nutmeg and 1 cup cheese. Allow the cheese to melt, then season to taste.

Mix the bread with the melted butter.

Spread the macaroni out in a deep ovenproof dish, pour over the sauce and sprinkle with the remaining cheese and breadcrumb topping.

Bake for 30 minutes or until the cheese is golden and bubbling. Serve with the sticky maple bacon.

While the macaroni is baking, lay the bacon on a wire rack and place onto a baking tray. Use a pastry brush to coat each strip with maple syrup, then place in the oven on the top shelf for 10 minutes. Brush once more with maple syrup and return to the oven. Repeat every 10 minutes, until the bacon is crispy and sticky.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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