Delia Smith Macaroni Cheese with Bacon

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

Delia Smith Macaroni Cheese with Bacon

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy 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.