Lux Macaroni Cheese

    Lux Macaroni Cheese

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    40min


    Be the first to make this!

    I don't know anyone who doesn't want seconds or thirds when they try this. It's a gorgeous treat - the bacon is possibly a little OTT for something already so decadent but it really completes the dish. Enjoy!

    Ingredients
    Serves: 4 

    • 50 to 75g bacon lardons, or diced bacon
    • 470ml full fat milk
    • 1 onion
    • 40g butter
    • 40g plain flour
    • 150g medium Cheddar, grated
    • 75g very mature Cheddar, grated
    • 75g Gruyere cheese, grated
    • 50g Parmesan cheese, grated
    • 250g macaroni, cooked al dente
    • dried breadcrumbs
    • cracked black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Fry the bacon lardons in a large frying pan until crisp (they should fry in their own rendered fat, however add a little olive oil if needed).
    2. Pour the milk into a small saucepan and add the peeled whole onion. Simmer on a very low heat to infuse the milk with the onion flavour. Set milk aside into a jug for easy pouring once finished.
    3. Make a roux from the butter and flour. Melt the butter in a large saucepan and add the flour to form a thick, doughy paste.
    4. Add the warm milk to the roux in small batches on a low heat, gradually thinning the paste to a white sauce. This will take patience and constant stirring. The finished sauce should coat the back of a metal spoon.
    5. Remove the saucepan from the heat and add about 3/4 of the grated cheeses. Stir well until the cheese has melted into the sauce.
    6. Pour the drained cooked pasta into a large casserole dish and cover with cheese sauce. Season with a little black pepper and add the bacon. Mix well. Cover the dish with the remaining cheese and a scattering of breadcrumbs.
    7. Bake in the oven at 200 degrees C for 10 minutes, and grill for a further 10 minutes to give a crispy golden topping.
    8. Stand for 5 minutes before serving.

    Tip

    For the mature Cheddar, find the strongest, stinkiest one possible. It gives this mac and cheese the punch it sometimes lacks. For a variation, you could also try adding a teaspoon of English mustard or some onion powder (fab stuff if you can find it) alongside the black pepper.

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