About this recipe:Once in a while you need to make a big batch of mac and cheese, and once in a while you've got to make it the best it can be. Presenting 'the ultimate mac and cheese' (modest, I know). But really, I've attempted this dish a few times and this really is my best efforts. Soft and gooey, creamy but crisp, I really hope you give this dish a go. Any alterations you made let me know :) if not, enjoy!
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 220 C / Gas 7.
Bring a saucepan of salted water to the boil over a high heat. Cook your pasta in salted water according to the instructions on the packet or until al dente. Meanwhile, fry the bacon in a little oil over a medium heat until golden brown. When both of these steps are complete, put to one side.
Melt your butter in a separate pan over a medium heat, being careful not to burn it. Stir in your flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in your milk - ensuring no lumps form.
Once all the milk has been incorporated and the sauce has thickened, add in all of your Cheddar, mozzarella, half of your Parmesan, and all of your mustard, Worcestershire sauce, white pepper, nutmeg and salt to taste. Continue whisking until you have a smooth texture. Combine with your bacon and pasta and give it a good mix so all the pasta is covered.
Pop it in a suitably sized ovenproof dish. Sprinkle your breadcrumbs and leftover Parmesan on top so all the top is mostly covered, drizzle a little olive oil over to ensure the breadcrumbs crisp nicely.
Bake in the preheated oven for around 20 minutes or until the top is browned and crispy. Remove from the oven and serve.