Baked Mac ’n’ Cheese with Crispy Bacon

Name: Baked Mac ’n’ Cheese with Crispy Bacon
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 500 g dried macaroni (or elbow pasta); 250 g streaky bacon (or back bacon), trimmed and roughly chopped; 50 g unsalted butter; 50 g plain (all-purpose) flour; 700 ml whole milk; 150 g cream cheese (full‑fat preferred), at room temperature; 300 g mature cheddar, grated; 50 g Parmesan, finely grated; 1 tbsp Dijon mustard; 0.25 tsp English mustard powder or pinch of nutmeg (optional); 1 tsp sea salt; 1 tsp freshly ground black pepper; 75 g fresh breadcrumbs; 1 tbsp olive oil (to crisp breadcrumbs); 2 tbsp fresh parsley, chopped (optional, for serving); 1 cloves garlic, crushed (optional)

A rich, creamy macaroni cheese baked with smoky, crispy bacon and a golden breadcrumb topping. This version uses cream cheese (and extra milk) instead of double cream — makes 6 generous portions.

Prep:20 min

Cook:40 min

Total:60 min

Servings:6

medium

comfort

pasta

bake

dinner

family

Ingredients

•500 g dried macaroni (or elbow pasta)
•250 g streaky bacon (or back bacon), trimmed and roughly chopped
•50 g unsalted butter
•50 g plain (all-purpose) flour
•700 ml whole milk
•150 g cream cheese (full‑fat preferred), at room temperature
•300 g mature cheddar, grated
•50 g Parmesan, finely grated
•1 tbsp Dijon mustard
•0.25 tsp English mustard powder or pinch of nutmeg (optional)
•1 tsp sea salt
•1 tsp freshly ground black pepper
•75 g fresh breadcrumbs
•1 tbsp olive oil (to crisp breadcrumbs)
•2 tbsp fresh parsley, chopped (optional, for serving)
•1 cloves garlic, crushed (optional)

Instructions

1.Preheat the oven to 190°C (fan 170°C/Gas 5). Lightly grease a 20 x 30 cm (approx) ovenproof dish.
2.Bring a large pan of salted water to the boil. Add the macaroni and cook for 1–2 minutes less than the packet instructions so it is slightly undercooked (it will finish cooking in the oven). Drain and set aside.
3.While the pasta cooks, fry the chopped bacon in a large frying pan over medium heat until it is crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper and leave the bacon fat in the pan.
4.Reduce the heat to low. If using, add the crushed garlic to the bacon pan and cook very briefly (about 30 seconds) until fragrant — do not burn. Remove the pan from the heat.
5.In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux — it should be bubbling but not browning.
6.Gradually pour in the milk, whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon (about 6–8 minutes).
7.Remove the sauce from the heat. Add the cream cheese in small spoonfuls, whisking well after each addition until the sauce is smooth and creamy. If the sauce becomes too thick, stir in an extra splash of milk (up to 50 ml) to loosen it.
8.Stir in the Dijon mustard, grated cheddar (reserve about 40 g for the topping), grated Parmesan, salt, pepper and the pinch of nutmeg or mustard powder if using. Taste and adjust seasoning.
9.Fold the cooked macaroni and most of the crispy bacon into the cheese sauce until evenly coated. Spoon the mixture into the prepared ovenproof dish and level the top.
10.Mix the breadcrumbs with the reserved cheddar, olive oil and a little extra black pepper. Scatter this evenly over the macaroni cheese and finish with the remaining bacon pieces on top.
11.Bake in the preheated oven for 20–25 minutes until the topping is golden and the sauce is bubbling at the edges. If you want a deeper colour on top, place under a hot grill for 1–2 minutes — watch carefully to avoid burning.
12.Remove from the oven and rest for 5 minutes. Sprinkle with chopped parsley if using, then serve hot.
13.Leftovers: store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until piping hot, or portion and reheat in a microwave, adding a splash of milk to loosen the sauce if needed.