Classic Extra Creamy Macaroni Cheese with Bacon

The classics


Serves: 6
Preparation time: 20 Minutes
Cooking time: 30 Minutes


Ingredients:
  • 150g Butter
  • 150g Flour
  • 1L Milk
  • 300g White cheddar, grated
  • 75g Parmesan grated, plus extra for topping
  • 250ml Cream
  • Sea salt and white pepper, to taste
  • 1 Fresh nutmeg, grated
  • 1 T Canola oil
  • 200g Streaky smoked bacon, chopped
  • 600g Fresh penne or dried macaroni, cooked until al dente
Method:
  1. Preheat the oven to 180°C.
  2. Melt the butter in a saucepan over a medium heat, then stir in the flour using a whisk.
  3. Whisk for 3 minutes to create a roux, ensuring that it's smooth.
  4. Add 1 cup of milk at a time to the roux to ensure that its temperature does not drop too quickly and form lumps. 
  5. As the roux begins thickening, add the next cup of milk.
  6. Once all the milk has been incorporated, start adding the cheddar and parmesan, a little at a time, to ensure that it melts evenly.
  7. Stir in the cream, season to taste, then add the nutmeg.
  8. Heat the canola oil in a separate pan over a medium heat. Add the chopped bacon and fry until crisp.
  9. 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.
  10. Bake for 30 minutes and allow to cool slightly before serving.

** Tips **
  • 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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