Onion bacon macaroni and cheese

    (188)
    1 hour 20 min

    Gorgeous, rich combination of meaty bacon, earthy onion and cheesy pasta in this full on, intensely flavoured pasta bake. Spicy, tangy, creamy and delicious. Note: Panko breadcrumbs are Japanese, available from specialist websites and some Asian supermarkets; using regular breadcrumbs in this recipe is fine and will work just as well.


    161 people made this

    Ingredients
    Serves: 8 

    • 450g macaroni pasta
    • 50g butter
    • 120ml soured cream
    • 1 egg, beaten
    • 2 tablespoons cream cheeese, softened
    • 450g grated Parmesan cheese
    • 550g grated Cheddar cheese
    • 4 rashers bacon
    • 4 tablespoons butter
    • 1 large onion, sliced thin
    • 4 cloves garlic, minced
    • 1/8 teaspoon dark brown soft sugar
    • 4 tablespoons chopped fresh parsley
    • 4 tablespoons Japanese panko (or regular) breadcrumbs
    • 2 tablespoons butter
    • 5 tablespoons plain flour
    • 700ml milk
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon hot pepper sauce

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Bring a large pot of lightly salted water to the boil, add macaroni pasta and cook for 8 minutes (pasta will still be slightly hard). Drain pasta and transfer to a large bowl with 4 tablespoons butter and toss to coat. Whisk together the soured cream, egg and cream cheese; add to the pasta and mix well. Stir in 350g of Parmesan and 400g of grated Cheddar cheese, reserving the remaining cheeses for the topping.
    2. 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 rashers on a kitchen paper-lined plate and chop into small pieces.
    3. Preheat an oven to 200 C / Gas 6.
    4. Stir 2 tablespoons butter, onion and garlic into the bacon fat in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the dark brown soft sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley and breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
    5. Return the frying pan to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper and hot sauce. Remove sauce from heat and let cool for five minutes.
    6. Pour the sauce over the pasta mixture, stirring well. Transfer to a greased 20x30cm tin and sprinkle with the remaining cheeses. Top cheeses with the onion breadcrumb mixture.
    7. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

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    Reviews & ratings
    Average global rating:
    (188)

    Reviews in English (142)

    by
    102

    I thought this recipe was deliciuous! My family loved it! The only thing I would do differently the next time I make it is double the bacon and bread crumbs. That sweet crunchy topping was wonderul and I wanted more!  -  19 Nov 2008  (Review from Allrecipes US | Canada)

    by
    83

    VERY rich, filling and decadent. it is delicious, but i would tweak it in the following ways. use a whole package of bacon - 4 slices is not even close to being enough. definitely double the rest of the topping mixture, but mix it in all together with the pasta before baking. also, 8 cups total of cheese is a little much - i used about 6, and even that was a lot. i would probably go with 4-5 cups next time, any cheeses of your choice is fine but the asiago has a great flavor and paired surprising well with the bacon. i also added chopped broccoli and shiitake mushrooms to the pasta mixture, which was delicious. i used buttermilk instead of regular milk because it was in my fridge and i had to use it up, and that worked fine too, but probably definitely added to the richness of this dish. next time i will also sprinkle a layer of panko and parsley on the top of the pasta before baking for some added crunch and color.  -  08 Nov 2009  (Review from Allrecipes US | Canada)

    by
    71

    Well, I debated a long time on how many stars to give this recipe. If I could have given 3 1/2 I would have. Let it be known that I made this recipe to the letter. The recipe takes MUCH longer to prepare than the said prep+cook time. I also believe there are too many ingredients. Most of the best cuisine is created with few ingredients - just travel to Italy or Spain and it is apparent. Some of these could have been modified or left out (maybe bumping up the quantity of more important ingredients). I won't be making this again; a little too rich and way too time consuming for a side dish. Don't let that deter you, though, because Im glad I made it and if you love all things mac-n-cheese, go for it. That being said, the outcome is good. Very gourmet tasting, and has beautiful aesthetic appeal.  -  17 Nov 2010  (Review from Allrecipes US | Canada)

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