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Friday night fakeaway - Macaroni and Cheese

Friday night fakeaway - Macaroni and Cheese

Macaroni & Cheese

This is a delicious, decadent mac and cheese - the secret is in the mix of cheese, the addition of a good amount of spice and bacon. 


250 g streaky bacon, sliced into thin batons

500 g penne or macaroni pasta

6 tbsp unsalted butter

1 large brown onion, finely diced 

2 tsp mustard powder

2 tsp kosher salt

¼ tsp nutmeg

½ tsp cayenne pepper (optional)

6 tbsp plain flour

3 ½ cups whole milk

1 ½ cups heavy cream

3 tsp worcestershire sauce

2 cups Hunter’s Pantry "Cheesemongers Selection" grated cheese

1 bunch chives, finely sliced



Preheat oven to 180°C

Cook your pasta in well-seasoned water until al dente  

Meanwhile, slowly render bacon on low to medium heat in a pot until crispy.  Remove bacon and drain on a paper towel – and keep aside.  In the remaining bacon fat in the pan, add onion and cook until translucent. Add mustard powder, salt, nutmeg, and cayenne pepper and cook for a further minute.  Remove from the heat, scrape all ingredients onto a plate and sit to the side.

In a separate pot, warm milk and cream to approximately 60 degrees.

Start to make your bechamel; add butter to pot and once it has melted ‘rain’ in your flour, stir and cook on low heat for 2 mins.

On medium to low heat, using a whisk, gradually pour the milk mixture into your flour, whisking as you add your milk, assuring you remove all lumps.

Once all milk is added, continue whisking for 5 minutes until slightly thick. Add Worcestershire sauce, onion and spices and remove from the heat; add cheese mixture and stir until melted, reserving a small amount for the top.

Add macaroni into bechamel, folding through until everything is coated. Place into an appropriate baking dish, and add the rest of the cheese to the top. Place in the oven for approximately 30 minutes or until golden brown.

Remove from oven and garnish with bacon pieces and chives.

Indulge as is, or serve with BBQ chicken Friday night style or with smoked meats, corn, cold beers and good times!

Next level Mac and Cheese?

Deglaze the onions and spices with about 100mls of your favourite beer and reduce – don’t waste the leftover beer…that’s a crime.




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