Macaroni cheese

When you really need cheering up, the only thing better than macaroni cheese is macaroni cheese with oodles of bacon and lashings of pecorino cheese.

  • 40 mins cooking
  • Serves 6
  • Print
Creamy, cheesy and utterly moreish, a hearty macaroni and cheese bake is the ultimate comfort food.


Macaroni cheese
  • 300 gram macaroni pasta
  • 4 bacon rashers, chopped roughly
  • 80 gram butter
  • 1/3 cup (50g) plain flour
  • 1 litre (4 cups) milk
  • 1 cup (125g) coarsely grated cheddar cheese
  • 1/2 cup (40g) finely grated pecorino cheese
  • 1 1/2 tablespoon wholegrain mustard
  • 1/2 cup (35g) stale breadcrumbs


Macaroni cheese
  • 1
    Add the pasta to a large pan of boiling, salted water, cook uncovered, until just tender; drain. Preheat oven to moderately hot (200°C).
  • 2
    Meanwhile, cook the bacon in a medium pan, stirring, until the bacon is crisp; drain on absorbent paper.
  • 3
    Melt 50g butter in the same pan, add the flour and cook, stirring, 1 minute. Gradually stir in the milk. Continue stirring until the sauce boils and thickens.
  • 4
    Cool for 2 minutes, then stir in the cheeses, mustard and bacon.
  • 5
    Combine the pasta and sauce in a large bowl. Transfer to an oiled, deep 2-litre (8 cup) capacity ovenproof dish. Top with the breadcrumbs, dot with remaining butter.
  • 6
    Bake, uncovered, in a moderately hot oven, 30 minutes, or until the top is browned.

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