This Delia Smith macaroni cheese with bacon is a rich, comforting classic with a crisp golden top and a deeply savoury sauce. The pasta is coated in a smooth cheddar cheese sauce, finished with smoky bacon for extra depth and warmth. It is a straightforward, beginner friendly recipe that feels indulgent without being fussy. From start to finish, it is ready in about 45 minutes.
Ingredients
For the pasta
- 250g dried macaroni
- 1 tbsp salt, for the cooking water
For the cheese sauce
- 40g unsalted butter
- 40g plain flour
- 600ml whole milk, warmed
- 1 tsp English mustard
- 200g mature Cheddar cheese, grated
- Salt and freshly ground black pepper
For the bacon topping
- 150g streaky bacon, finely chopped
- 30g Cheddar cheese, grated
How to Make Delia Smith Macaroni Cheese with Bacon
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly and the top browns nicely.
- Cook the macaroni: Bring a large pan of salted water to the boil. Add the macaroni and cook until just tender. Drain well and set aside.
- Make the roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about one minute, stirring constantly, until pale and smooth.
- Add the milk: Gradually whisk in the warm milk, a little at a time, until smooth. Continue cooking and stirring until the sauce thickens.
- Finish the sauce: Stir in the mustard and grated Cheddar. Season with salt and black pepper, then remove from the heat once the cheese has melted.
- Combine: Add the cooked macaroni to the cheese sauce and mix gently until evenly coated.
- Assemble the dish: Spoon the macaroni mixture into a lightly buttered ovenproof dish. Scatter the chopped bacon over the top, followed by the extra grated cheese.
- Bake: Place in the oven and bake for 20 to 25 minutes, until bubbling hot and golden on top.
- Rest before serving: Remove from the oven and allow to stand for 5 minutes before serving.
Tips
How do I stop the sauce from going lumpy?
Make sure the milk is warm and add it gradually while whisking constantly. This keeps the sauce smooth.
Can I make this extra creamy?
You can replace 100ml of the milk with double cream for a richer sauce.
How do I get a crisp topping?
Use mature Cheddar and spread it evenly. Placing the dish on the middle shelf helps even browning.
Serving Suggestions
- Serve with a simple green salad
- Pair with steamed broccoli or peas
- Enjoy on its own as a hearty main meal
Storage
Room temperature
Do not leave the dish out for more than 2 hours.
Refrigerator
Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
Freezing
Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat in the oven.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 42g
- Protein: 24g
- Fat: 30g
- Saturated Fat: 17g
- Sodium: 780mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this macaroni cheese ahead of time?
What cheese works best for macaroni cheese?
Can I make this without bacon?
Why is my macaroni cheese dry?
Delia Smith Macaroni Cheese with Bacon
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCreamy macaroni cheese with a rich Cheddar sauce and smoky bacon topping. A comforting British classic.
Ingredients
250g dried macaroni
40g unsalted butter
40g plain flour
600ml whole milk
1 tsp English mustard
230g mature Cheddar cheese, grated
150g streaky bacon
Salt and black pepper
Butter for greasing
Directions
- Preheat the oven to 200°C or 180°C fan and grease an ovenproof dish.
- Cook the macaroni in salted water until tender, then drain.
- Make a roux with butter and flour, then whisk in warm milk.
- Add cheese and mustard, season, then combine with pasta.
- Transfer to dish, top with bacon and cheese.
- Bake for 20 to 25 minutes until golden and bubbling.
Notes
- Use mature Cheddar for the best flavour.
- Do not overbake to keep the sauce creamy.
- Can be frozen for up to 2 months.
