Bacon macaroni cheese is the British comfort bake that turns a pack of back bacon into a bubbling pasta supper. Crisp Smoked Back Bacon 454g, fold into a cheddar sauce with macaroni, and grill until golden. Shop Smoked Bacon and Bacon when you want proper rashers, not watery supermarket bacon.
Ingredients
- 200–250g smoked back bacon, chopped
- 300g dried macaroni
- 40g butter + 40g plain flour
- 500ml milk; 150g mature cheddar, grated
- 1 tsp English mustard; salt and black pepper
- Optional: breadcrumbs for a crisp top; a handful of frozen peas
Method
- Cook macaroni in salted water until just al dente; drain. Fry bacon until crisp; drain on kitchen paper.
- Melt butter, stir in flour for 1 minute, then whisk in milk to a smooth sauce. Simmer 3–4 minutes.
- Off the heat, stir in most of the cheddar, mustard, salt and pepper. Fold in pasta, bacon and peas if using.
- Tip into an ovenproof dish, scatter remaining cheese (and breadcrumbs). Grill or bake at 200°C until bubbling and golden.
- Rest 5 minutes before spooning — it sets and tastes even better.
Prefer unsmoked? Swap in Unsmoked Back Bacon 454g. Bulk fry nights want Butty Back Bacon 2kg from Back Bacon.