Lux Macaroni Cheese

Lux Macaroni Cheese

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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!


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

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.


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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