Stovetop Bacon Mac & Cheese
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Stovetop Bacon Mac & Cheese

Stovetop Bacon Mac & Cheese

with Baby Leaf Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten May contain Soya)

90 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pinch

Chilli Flakes

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4075 kJ
Energy (kcal)974 kcal
Fat56.5 g
of which saturates31.6 g
Carbohydrate75.4 g
of which sugars9 g
Protein41.3 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Small Bowl



a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).


a) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.


a) Meanwhile, grate the Cheddar cheese.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons. Stir fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Next, stir in the garlic until fragrant, 30 secs.

d) Add the water for the sauce (see pantry for amount), veg stock paste and cooked pasta to the pan. Bring to the boil, stirring constantly, then remove from the heat.


a) Vigorously stir the creme fraiche, Dijon mustard and both the grated Cheddar and hard Italian style cheese into the macaroni.

b) Simmer until piping hot, 1-2 mins.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.


a) Share the mac & cheese between your bowls.

b) Sprinkle over the chilli flakes (add less if you'd prefer things milder).

c) Serve the baby leaves alongside and drizzle over the balsamic glaze and a little olive oil.



Step 4 MOD: If you've chosen to add bacon lardons to your meal, add them to the pan before the garlic. Stir-fry until golden, 4-5 mins, then add the garlic and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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