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Mac and Cheese with Bacon and Walnuts

This is a great quick dish. The blue cheese adds great flavour to the sauce but feel free to use your favourite cheese.

6 people
20 min
Nutrition per serving
  • kcal
    467 kcal
  • protein
    20g
  • iron
    1.3mg
  • carbs
    41g

Ingredients

    • 280g macaroni
    • A little rapeseed or olive oil
    • 150g bacon lardons
    • 500ml milk
    • 150g blue cheese, or your favourite cheese, crumbled
    • 40g grated hard cheese
    • 1 tablesp. Dijon-style mustard
    • 1 tablesp. parsley, chopped
    • Salt and freshly ground black pepper
    • 15g breadcrumbs
    • 30g walnuts

Main

    • 280g macaroni
    • A little rapeseed or olive oil
    • 150g bacon lardons
    • 500ml milk
    • 150g blue cheese, or your favourite cheese, crumbled
    • 40g grated hard cheese
    • 1 tablesp. Dijon-style mustard
    • 1 tablesp. parsley, chopped
    • Salt and freshly ground black pepper
    • 15g breadcrumbs
    • 30g walnuts

Method

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Preheat the grill to medium high.

Cook the pasta in a large saucepan of salted water until al dente – this will take approximately 5 minutes. Drain and reserve 250ml of the cooking water.

Add a little oil to a frying pan and cook the bacon until crispy.

Return the pasta to the saucepan with the reserved water, milk, blue cheese, two thirds of the hard cheese, the mustard, half the parsley, a little salt and the black pepper. Place over a high heat, bring to a boil, stirring until the sauce has warmed through and thickened.

Turn the mixture into a 1½ litre ovenproof dish.

Mix together the breadcrumbs, walnuts, remaining cheese and parsley and sprinkle over.

Place under the grill until golden and bubbling.

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Method

Copy Text

Preheat the grill to medium high.

Cook the pasta in a large saucepan of salted water until al dente – this will take approximately 5 minutes. Drain and reserve 250ml of the cooking water.

Add a little oil to a frying pan and cook the bacon until crispy.

Return the pasta to the saucepan with the reserved water, milk, blue cheese, two thirds of the hard cheese, the mustard, half the parsley, a little salt and the black pepper. Place over a high heat, bring to a boil, stirring until the sauce has warmed through and thickened.

Turn the mixture into a 1½ litre ovenproof dish.

Mix together the breadcrumbs, walnuts, remaining cheese and parsley and sprinkle over.

Place under the grill until golden and bubbling.

Serving Suggestions

Serve with Rocket salad with sprouting peas and beans, cucumber, cherry tomatoes and red onions with a Dijon-style mustard, olive oil, lemon juice dressing.

Mac and Cheese with Bacon and Walnuts