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Fully Loaded Mac and Cheese

Really cheesey Mac and Cheese with added bacon for extra flavour.

Course Main Course
Cuisine American
Keyword comfort food, family, mid-week
Prep Time 20 minutes
Servings 4 people


  • 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


  1. 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

  2. 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.

  3. 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.

  4. Take the sauce off the heat and stir in the grated cheddar and half of the parmesan.

  5. 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.

  6. 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.

  7. Serve with some salad and garlic bread and Enjoy!