Oven-baked macaroni cheese with bacon

    1 hour 10 min

    This is my mum's recipe, and I've never tasted a better one. It takes a little extra time but it's worth it! You can eat it straight out of the pot, but it's better if you wait...


    Kent, England, UK
    11 people made this

    Serves: 6 

    • 1 large onion, diced
    • 1 packet smoked back bacon, cut into strips
    • 500g pasta - spirali works really well
    • 1 large egg
    • 300g cheese - half Red Leicester, half cheddar (to taste)
    • a little milk

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Boil onion, bacon and pasta together in a large pot until the pasta is soft.
    2. Drain and return to large pot - you want the pasta to retain as much heat as possible.
    3. Break the egg into the pot, add a handful of cheese and stir like mad.
    4. Repeat with the cheese until it forms strings when you separate the pasta, splash in a little milk and stir.
    5. 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.

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