macaroni cheese




Prep Time


Cook Time

The ultimate indulgent comfort food. Make one large dish or give everyone their own portion to savour.



For the macaroni cheese

  • 3 cups milk
  • 1 small peeled onion — studded with 1 whole clove
  • 1 bay leaf
  • 350g dried macaroni
  • 50g butter
  • 6 tablespoons flour
  • ½ cup cream
  • ½ teaspoon mustard powder
  • ½ teaspoon finely grated nutmeg
  • 250g tasty cheese — grated
  • Salt and ground black pepper, to taste
  • 6 rashers bacon — diced and cooked
  • 1 cup panko breadcrumbs


For the macaroni cheese

  • Preheat the oven to 190°C (170°C fan bake). Grease a large oven dish or 4 individual ramekins.
  • Place the milk in a saucepan over a medium heat and add the onion and bay leaf.
  • Bring the milk up to scalding point. Remove from the heat and leave to infuse for about 10 minutes. Remove the onion and bay leaf.
  • Cook the macaroni in lightly salted water according to the packet instructions. Drain, then rinse under cold water to stop the cooking process.
  • In a separate large saucepan, melt the butter over a low heat then stir in the flour. Cook gently, stirring continuously, until golden.
  • Gradually add the warm milk and the cream, whisking continuously. Cook until it is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and stir in the mustard, nutmeg and three-quarters of the cheese. Season with salt and pepper.
  • Stir in the cooked macaroni and half the bacon.
  • Spoon into the prepared dish or ramekins.
  • Chop the remaining bacon more finely and mix it with the breadcrumbs and the remaining cheese. Sprinkle over the macaroni.
  • Bake for 20–30 minutes until golden and bubbling.