Ultimate Bacon Mac & Cheese
with Parmigiano Reggiano and Honey Mustard Dressed Salad
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Looking for a taste of everyday luxury? This Ultimate Bacon Mac & Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
180
Macaroni
(Contains: Cereals containing gluten May be present: Soya)
8
British Streaky Bacon
90
Mature Cheddar Cheese
(Contains: Milk)
150
Creme Fraiche
(Contains: Milk)
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
20
Parmigiano Reggiano
(Contains: Milk)
125
Baby Plum Tomatoes
15
Honey
17
Wholegrain Mustard
(Contains: Mustard)
40
Wild Rocket
10
Chicken Stock Paste
Not included in your delivery
20
Butter
1.5
Plain Flour
250
Water for the Sauce
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
When boiling, add the pasta to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side (cook in batches if necessary).
Once cooked, transfer to a plate lined with kitchen paper and keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, grate the cheese.
Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see ingredients for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount), double cream and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins.
Meanwhile, chop the crispy bacon into small pieces.
Once thickened, remove the sauce from the heat and stir in the grated Cheddar, cooked macaroni and half the chopped bacon. TIP: Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Pop the panko breadcrumbs, parmesan and remaining chopped bacon into a small bowl. Season with lots of pepper, then mix to combine.
Transfer the pasta to an ovenproof dish and top with the breadcrumb mixture.
Grill until the breadcrumbs are golden and the cheese has melted, 3-5 mins.
Meanwhile, halve the baby plum tomatoes.
In a medium bowl, mix together the honey, wholegrain mustard and olive oil for the dressing (see ingredients for amount). TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. Season with salt and pepper, then add the tomatoes to the bowl.
Just before serving, add the rocket and toss to coat.
Serve up your ultimate bacon mac & cheese on plates with the honey mustard dressed salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Widely praised for its rich, cheesy flavour and satisfying depth; the honey mustard dressing was a particular highlight for many. Some found the sauce leaned creamy rather than intensely cheesy, and a few felt the creme fraiche added a slight sharpness.
- Ease of prep: Most found it straightforward and easy to follow, though making the roux took a little practice and the overall prep felt involved for a weeknight.
- Suggestions: Drain excess bacon fat before making the roux to avoid a greasy sauce; add a splash of extra water or milk if the sauce feels too thick. Use only about 1 tbsp of olive oil for the salad dressing, as the printed recipe card has contained a misprint stating a much larger quantity. Consider cooking the roux on a medium rather than medium-high heat to avoid burning.
- Next-day meals: Portions were generous, with several people noting there was enough left over for a satisfying lunch the next day.
- Salad: The honey mustard dressing was well received and worked beautifully with the tomatoes; rocket divided opinion, and some swapped it for spinach or another leaf with good results.
