Bacon Mac & Cheese

A plate of baked macaroni and cheese with bacon and herbs, topped with breadcrumbs. In the background, a skillet with more pasta is visible.

This mac & cheese has no right being as good as it is for the portion size and the calories. An absolute crowd pleaser, putting a spin on a classic feel good dish.

Per Serving:

Calories - 456

Protein - 27.2g

Nutritional Information

Serves 4:

400g Macaroni

3 Spring Onions

Sprig of Rosemary

4 Thick cut Bacon Rashers

2tbs Flour

400ml Semi-Skimmed Milk

20g Salted Butter

100g 30% less Fat Extra Mature Cheddar

30g Philadelphia lightest

Ingredients

  • Put a saucepan of water on the hob to boil. While it is heating up, chop your bacon up into small pieces and place them in a frying pan.

  • Whilst the bacon cooks, chop up your spring onions and tear off a handful of fresh rosemary, and add this to the pan when the bacon is just starting to get crispy and show signs of goldening. Stir through until bacon is at desired crispiness and then transfer to a bowl to use later.

  • Get your macaroni on.

  • Add butter to the frying pan with your flour. Whisk until the butter and flour have combined and then add a splash of milk. Whisk, and then keep adding milk and whisking until you have a creamy consistency.

  • It’s time for cheese! Add in the cream cheese and cheddar. Give the sauce a good mix until all the cheese has melted.

  • Add the macaroni to the cheesy sauce, give it a stir and then whack in the bacon mixture. Season with a good pinch of salt, black pepper and stir.

Method