Macaroni Bake with Bacon, Onion and Cheese

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    Macaroni Bake with Bacon, Onion and Cheese

    Macaroni Bake with Bacon, Onion and Cheese


    469 people made this

    This variation of cheesy macaroni bake includes bacon, garlic and onion. It takes a little longer to make but is worth the effort. Creamy and delicious!

    Serves: 5 

    • 2 rashers bacon
    • 220g penne pasta
    • 1 onion, diced
    • 1 clove garlic, minced
    • Sauce
    • 30g butter
    • 3 tablespoons plain flour
    • 2 cups (500ml) milk
    • 3 cups (340g) grated cheddar cheese

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble or dice and set aside.
    3. In a large saucepan with boiling salted water, cook pasta until al dente. Drain.
    4. In a medium frypan saute the diced onion and garlic. Take off heat and add cooked bacon and set aside.
    5. Sauce: In a medium saucepan melt the butter over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
    6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 litre casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
    7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
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    Reviews in English (454)


    - Rated on  -  05 Jul 2014


    Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste if you cook the sauce until it is "just boiling" it will alleviate the problem (don't reduce the flour or it will never get thick). Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting "grainy". I'll make this over and over. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. It’s *not supposed* to “get thick”. It will be a creamy-textured sauce when mixed with the macaroni. It thickens and absorbs as it bakes in the oven. When making the sauce, use the standard above: Bring it to “just boiling”, period. That is the consistency it is supposed to be! When you take the dish out of the oven it will be perfect! ****Another update**** This recipe just keeps getting “favorite-er and favorite-er”! I’ve had a lot of company this summer and so as to stay out of the kitchen and visit I’m now using the crock-pot. (I triple the recipe and use several kinds of cheese. Omit the bacon for vegetarian guest and it’s still great.) Make the sauce the night before, let cool some, add the cheese, stir & refrigerate. In the morning, cook the noodles, al dente, and mix with the sauce in the crock-pot. Cover and cook on low, about 5 hours, just in time for a late lunch. Stir well before ser  -  07 Aug 2002  (Review from Allrecipes USA and Canada)


    OK, so I'll admit it's a little bland; so jazz it up the way you want! The "flour taste" complaints are because you all don't let the roux cook long enough! It's actually a pretty simple cooking technique that if you follow it, the sauce will thicken immediately. Like the recipe says, add the milk SLOWLY! To make it even easier, heat the milk slightly and then add it to the sauce. Just don't add it all at once, the sauce will seize and become lumpy. This is a great recipe for a basic sauce or one of the mother sauces called a Bechamel sauce or white sauce. Once you master this sauce, you can master anything that is cream based, like mac & cheese or a chowder or cream soup....just be patient. Good things come to those who wait!  -  06 Jan 2003  (Review from Allrecipes USA and Canada)

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