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Macaroni and cheese bake

Sandy Ribeiro

For Dinner ( Pasta, Casseroles, Italian, Cheese )


Published on

30 minutes to prepare and 20 minutes to cook

Serves 10


4 cups of macaroni
4 rashers of bacon, rind off and chopped
1 large brown onion
5 Tbs butter
4 Tbs plain flour
1 sachet of cheese sauce mix (i.e. Maggie or similar)
4 cups milk (1litre) (low fat works here)
2 cups grated tasty cheese (low fat works here too)
2 ts salt
Pepper to taste
1 ts dried parsley


1 large tomato, sliced
1 cup dried breadcrumbs
1 Tbs butter


Pre-heat oven to 180C.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking brown off the bacon and onion in a frypan and set aside.

Then, to a medium saucepan add butter and melt over medium heat. Add flour, cheese sauce mix, stir and remove from heat. Add about half of the milk to the mixture a small amount at a time. Make sure to keep strirring as you do this to avoid lumps. Return to heat and keep stirring. When the sauce starts to thicken, add the remaining milk, a small amount at a time. Cook for a further 10 mins, continuing to stir, and add cheese and salt.

Drain the pasta and fold through the cheese mixture with onion and bacon too. Pour into a large casserole dish.

To make the topping, melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the slices of tomato and then the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


This is great as leftovers and also freezes well.


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