Macaroni Cheese Bake with Broccoli, Bacon and Rosti

    1 hour 30 min

    This is an embellished macaroni cheese recipe that gets quite inventive, but yields comfortingly delicious results. Macaroni, diced bacon, broccoli and frozen potato rosti are baked together with cheese sauce till golden and bubbly. You could get creative and use other ingredients - such as diced ham instead of bacon, or cauliflower instead of broccoli.

    27 people made this

    Serves: 8 

    • 450g macaroni pasta
    • 6 rashers bacon
    • 2 teaspoons butter
    • 1 broccoli, cut into florets
    • 1 small onion, chopped
    • 3 eggs
    • 475ml milk
    • salt and pepper to taste
    • 1/4 teaspoon cajun or fajita seasoning
    • 225g grated Cheddar cheese, divided
    • 225g grated mozzarella cheese, divided
    • 15 frozen potato rosti

    Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

    1. Fill a large pan with salted water and bring to the boil over high heat. Once boiling, stir in the macaroni, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
    2. Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    3. Place the bacon in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined plate. Dice the bacon and set aside. Heat 1 teaspoon of butter in a frying pan over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    4. Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper and adobo seasoning. Stir in half of the Cheddar cheese, half of the mozzarella cheese, the broccoli mixture and half of the potato rosti. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining Cheddar, mozzarella, bacon and potato rosti. Cover with aluminium foil.
    5. Bake in the preheated oven until golden brown, 40 to 45 minutes.

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    Reviews in English (26)


     -  07 Feb 2011


    very easy, however i used sliced chorizo sausage instead of bacon and did not add the rosti but served them seperately as I like them crunchy rather than soggy. I also added some fresh chilli as I like my meals spicy. I think without that it may have been a little bland.  -  18 Nov 2013


    The Casserole That Ate Manhatten! Just made this, and felt the need to warn others - this makes a TON, and will not fit into a 9 X 13 pan without very careful heaping. I think the problem is that there's way too much pasta. Next time, I would half the amount of pasta, and keep the seasonings the same; the overabundance of pasta weakens the flavor when made as directed, resulting in a casserole that is surprisingly bland, considering the ingredients. I couldn't taste the adobo at all, and grabbed the salt shaker after my first bite, which I never do. All that pasta made it the broccoli, tater, bacon bites hard to find, too. May try this again with suggested changes, but not sure. If I do, I'll post again.  -  21 Feb 2010  (Review from Allrecipes US | Canada)