My own mac & cheese recipe


This is a huge favourite in our house. The mustard and bacon add a bit of zing and, goodness knows why, making individual servings feels kinda posh! It’s economical, too, so is a good one to have up your sleeve as you approach the yawning gap in the lead-up to pay day.

  • Yield: 4 Servings


  • 8 oz (225 g) macaroni
  • 480 g jar good-quality béchamel sauce
  • 9 oz (250 g) grated frozen mature Cheddar cheese
  • 1 heaped tsp Dijon mustard
  • 5½ oz (150 g) frozen bacon lardons
  • 1¾ oz (50 g) grated Parmesan cheese
How to Make It
  1. Cook the macaroni according to the packet instructions.
  2. Meanwhile, pour the béchamel sauce into a saucepan and place it over a medium-low heat.
  3. Put 200 g (7 oz) of the Cheddar cheese and the mustard into the sauce, and stir well until smooth.
  4. Preheat the grill on the highest setting.
  5. When the macaroni is cooked, drain it very well, then return it to the pan. Pour the cheesed-up sauce over it and mix well.
  6. Divide between 4 ovenproof dishes, each about 15 x 9 cm (6 x 3½ in).
  7. Sprinkle the lardons evenly between the dishes, then scatter with the remaining Cheddar and the Parmesan.
  8. Pop under the hot grill. It is ready when the cheese is brown and bubbly. That won’t take longer than 5 minutes, so keep an eye on it and don’t leave the kitchen or take a phone call.

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