Wonka’s Wonderful Maple Bacon Mac & Cheese
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Wonka’s Wonderful Maple Bacon Mac & Cheese

Wonka’s Wonderful Maple Bacon Mac & Cheese

with Roasted Sweet Potato

This Sweet and Sticky Maple Bacon Mac & Cheese brings the oh-so tasty combo of savoury and sweet together.

Family Friendly
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 Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

180 grams


(Contains Cereals containing gluten May contain Soya)

60 grams

Mature Cheddar Cheese

(Contains Milk)

25 grams


(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

10 grams

Chicken Stock Paste

60 grams

Bacon Lardons

1 sachet(s)

Maple Syrup

Not included in your delivery

1 tbsp

Olive Oil

20 grams


1.5 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5100 kJ
Energy (kcal)1219 kcal
Fat56 g
of which saturates29.9 g
Carbohydrate143.8 g
of which sugars26.8 g
Protein34.3 g
Salt3.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Oven dish


Roast the Sweet Potato

Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.

Peel and chop the sweet potato into 2cm chunks.

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Cook the Macaroni

When boiling, add the macaroni 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.

Meanwhile, grate the cheese.

In a small bowl, combine the breadcrumbs and olive oil (see pantry for amount). Season with salt and pepper, then set aside.

Make the Sauce

Pop a large frying pan on medium-high heat. Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche, dijon mustard and chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins. 

Once thickened, remove the sauce from the heat and stir in the cheese, cooked macaroni and roasted sweet potato. Add a splash of water if it's a little thick. Season to taste with salt and pepper.

Time to Grill

Preheat your grill to high.

Transfer the macaroni to an ovenproof dish and top with the breadcrumbs.

Grill until golden, 3-5 mins.

Maple Bacon Time

While the mac & cheese grills, return the (now empty) frying pan to high heat with a drizzle of oil.

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.

Once golden, add the maple syrup and stir to coat the bacon, then remove from the heat.

Serve Up

Share the mac & cheese between your serving bowls.

Sprinkle over the sticky maple bacon.