Description
Creamy Mary Berry macaroni cheese with crispy bacon elevates comfort dining to a luxurious British classic. Rich cheese sauce and golden breadcrumb topping make this hearty dish irresistible for weekend dinners you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 350 grams (12.3 ounces) elbow macaroni
- 200 grams (7 ounces) smoked bacon lardons
- 200 grams (7 ounces) grated cheddar cheese
Dairy and Thickening Ingredients:
- 50 grams (1.8 ounces) unsalted butter
- 50 grams (1.8 ounces) plain flour
- 600 milliliters (20.3 fluid ounces) whole milk
Seasoning and Garnish:
- Salt
- Black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 392°F (200°C) with the fan setting at 356°F (180°C), preparing a standard baking environment.
- Cook macaroni pasta in a large pot of salted water according to package directions until perfectly al dente. Thoroughly drain and set aside.
- Render bacon lardons in a skillet over medium heat, cooking until crisp and golden brown. Transfer the crispy pieces to a paper towel-lined plate to drain excess fat.
- Use the same skillet to create a roux by melting butter and incorporating flour. Stir continuously for 1-2 minutes until the mixture turns a light golden color and develops a nutty aroma.
- Slowly introduce milk into the roux, whisking constantly to prevent lumps and create a smooth, velvety base sauce.
- Incorporate grated cheddar cheese into the sauce, stirring until completely melted and integrated. Season with salt and freshly ground black pepper to achieve a balanced flavor profile.
- Combine the cooked macaroni and crispy bacon lardons with the cheese sauce, ensuring every pasta piece is generously coated with the creamy mixture.
- Transfer the entire mixture to a large, deep ovenproof baking dish, spreading evenly to promote consistent heating.
- Bake in the preheated oven for 20-25 minutes until the top develops a beautiful golden-brown crust and the sauce bubbles enticingly around the edges.
- Garnish with freshly chopped parsley for a burst of color and fresh herb flavor. Serve immediately while hot and bubbling.
Notes
- Chill the prepared dish for up to 24 hours before baking, allowing the flavors to meld together. Let it sit at room temperature for 30 minutes prior to placing in the oven.
- Opt for whole wheat macaroni and low-fat cheese to create a lighter version of this comfort classic. Keep in mind that these substitutions may slightly change the overall taste and texture.
- Season carefully with salt and black pepper, remembering that bacon and cheese already contribute significant saltiness to the dish.
- Incorporate cheese gradually while whisking to prevent lumpy sauce. Select meltable cheddar as the primary cheese, with Parmesan or Gouda adding complexity.
- Ensure macaroni is cooked perfectly al dente and thoroughly drained before combining with cheese sauce. This step prevents potential mushiness.
- Select high-quality bacon lardons for maximum flavor impact. Cook pancetta or bacon until crispy when using in cheese sauce for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg