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Ultimate Bacon Mac & Cheese

Ultimate Bacon Mac & Cheese

with Parmigiano Reggiano and Honey Mustard Dressed Salad

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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.

Allergens:Cereals containing glutenMilkMustard

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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams


(ContainsCereals containing gluten)

8 unit(s)

Streaky Bacon

90 grams

Mature Cheddar Cheese


150 grams

Double Cream


25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

20 grams

Parmigiano Reggiano


125 grams

Baby Plum Tomatoes

1 sachet


17 grams

Wholegrain Mustard


40 grams


10 grams

Chicken Stock Paste

Not included in your delivery

20 grams


1.5 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5005 kJ
Energy (kcal)1196 kcal
Fat72.0 g
of which saturates38.8 g
Carbohydrate91 g
of which sugars14.0 g
Protein43.7 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Dish
Small Bowl
Salad Bowl
Instructionsarrow up iconarrow up icon
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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.