I have no idea where my Mum found this recipe, but I am so glad she did. This is a great dish, with a good amount of sauce. Just remember to only use ½ a box of macaroni! I wouldn't recommend baking it, it dries up. I hope you love this as much as I do!
- 8 ounces cooked macaroni (al dente)
- 1/4 cup butter
- 1 medium onion, finely chopped
- 8 slices of microwaveable bacon, cut 1/2 inch (Don't microwave it)
- 1⁄3 cup flour
- 2 1⁄2 cups milk
- 1 teaspoon coleman's English mustard powder
- 1 1⁄2 cups grated sharp cheddar cheese
- ground black pepper
- breadcrumbs (optional)
- 1 sliced tomato (optional)
- cheese, for topping
- Melt butter in a pot over a medium heat and add the onion.Cook until transparent.
- Add the bacon.
- Take off the heat and mix in flour (until it forms a ball) and gradually stir in milk with a whisk.
- Return the pot to the heat and bring to a boil, stirring constantly. Reduce heat and simmer for a few minutes.
- Add the mustard and pepper and whisk in two cups of cheese (or more to taste).
- When it is blended well, add in the cooked macaroni and transfer to a large casserole dish or 9x13 pan. Top with the remainder of the cheese and sprinkle with breadcrumbs (I spray a little Pam on the breadcrumbs to help it brown better). Top with sliced tomato.
- Place under the broiler until cheese is bubbly.
Delicious! I wanted a macaroni and cheese with bacon in it. We ended up loving this macaroni and cheese dish. I followed your recipe exactly except for leaving off the tomato topping. It had a lovely flavor with the mustard powder and pepper in there. I will definitely make this often when I want a rich and creamy treat. Thanks for posting!
This is a lovely rich creamy macaroni and cheese, easily prepared, bursting with flavour, comfort food at its best. We enjoyed this very much, its very filling but difficult not to have seconds!!! Thank you for a good old home-cookin' recipe, Scotland, this dish was prepared for PAC Fall 2011