300g cheese - half Red Leicester, half cheddar (to taste)
a little milk
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Boil onion, bacon and pasta together in a large pot until the pasta is soft.
Drain and return to large pot - you want the pasta to retain as much heat as possible.
Break the egg into the pot, add a handful of cheese and stir like mad.
Repeat with the cheese until it forms strings when you separate the pasta, splash in a little milk and stir.
Put the mixture into a glass or ceramic dish. You can put tomatoes on top if you wish. Bake at 200 C / Gas 6 until the macaroni cheese is lightly browned on top, about 45 minutes.
Goes really well with tomato ketchup or barbecue sauce. This recipe will easily serve six, but it can be kept in the fridge for 3 days covered. Heat it in the microwave for four minutes (make sure it's hot before serving) or in the oven for 30 minutes. It freezes well too, but make sure you defrost it well first, there's nothing worse than slimy pasta.