Mac & Cheese
1 hrServes 6-8
Creamy baked macaroni and cheese with cheddar sauce, crispy bacon, and a golden breadcrumb topping.
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan) | ||||||
| prepGrease a 35×20 cm / 14×8 in ovenproof dish | ||||||
| 100 g butter | Melt butter, stir in flour, cook 1 min | Add mustard, whisk in milk & cream, add bay leaf | Simmer, stirring, until thickened; remove bay leaf, stir in cheddar & nutmeg | Boil macaroni 10 min until al dente, drain & stir into sauce | Fry bacon until crisp, stir into mac & cheese | Pour into dish, season with salt & pepper, bake 200°C / 390°F, 25–30 min until golden |
| 100 g plain flour | ||||||
| 1 tsp Dijon mustard | ||||||
| 1.2 litres / 2 pints full-fat milk | ||||||
| 75 ml double cream | ||||||
| 1 bay leaf | ||||||
| 400 g mature cheddar, grated | ||||||
| pinch freshly grated nutmeg | ||||||
| 500 g 2 oz dried macaroni | ||||||
| 100 g smoked bacon lardons or smoked pancetta cubes | ||||||
| 60 g white breadcrumbs | Mix breadcrumbs & Parmesan, scatter over top | |||||
| 50 g Parmesan, grated | ||||||
| salt and freshly ground black pepper | ||||||
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