My Fully Loaded Mac and Cheese isn’t your everyday Mac and Cheese. It’s extra!
Mac and Cheese is one of Shaun’s favourite dinners so I’ve made it many times before but this time I added bacon. Because bacon makes everything taste better.
So personally, I like my Mac and cheese to be really crispy on the top so I always bake mine for around 30 minutes. If you prefer it less crispy, more creamy you can just reduce the time in the oven to 20 minutes.
When are you going to make my Fully Loaded Mac and Cheese? Well it’s easy enough to put together for a mid week meal. Serve it with some garlic bread and a salad and you have pure comfort food.
Using macaroni or elbow pasta is traditional but Penne is what’s cheapest so that is what I use. We’re always thinking of the budget ’round here. We also love a pasta dish and if you do too you’ll want to take a look at my Pasta Bake, Traditional Lasagne, Cheese and Broccoli Pasta Bake and Summer Pasta Salad.
If you make this or any of my recipes please tag me (@makesbakesanddecor) I love to see and share your creations!
Fully Loaded Mac and Cheese
Really cheesey Mac and Cheese with added bacon for extra flavour.
- 1 large onion diced
- 180 g dry cured bacon lardons
- 2 garlic cloves finely chopped
- 2 tbsp butter
- 350 g pasta elbow or spiral pasta is traditional, I used Penne
- 1 tsp english mustard powder
- 3 tbsp plain flour
- 500 ml whole milk
- 250 g mature cheddar grated
- 50 g parmesan grated
Bring a pan of water to the boil and add the pasta. Cook for 3 minutes less than the cooking time stated on the packet. Then pre heat the oven to 180c/160c fan oven
In a large frying pan over a medium high heat add 1 tbsp of the butter. Add the onion and cook until softened. At this point add the bacon lardons to the pan and cook until crispy. Stir in the garlic and mustard powder and cook for another couple of minutes.
Stir in the the plain flour and cook for 1 minute before gradually whisking in the milk until you have a lump free sauce. Simmer for 5 minutes, whisking the entire time until the sauce has thickened.
Take the sauce off the heat and stir in the grated cheddar and half of the parmesan.
Taste your sauce before adding any seasoning. With the salty bacon it may not need too much. Stir in the pasta and tip into a large oven proof dish.
Sprinkle the remaining parmesan over the top and bake in the oven for 20-30 minutes depending on how crispy you like your mac and cheese.
Serve with some salad and garlic bread and Enjoy!
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