How much does it cost? This recipe cost me less than 50p per person.
What are the benefits? This quick ‘n’ easy bacon mac ‘n’ cheese recipe is relatively low in both sugar and salt but very high in calcium.
I’m not gonna lie, this definitely isn’t my most nutritious recipe to date. I mean, it’s mac ‘n’ cheese with bacon – what did you expect?!
Okay, sure, so it might not be packed with your five a day, completely fat free, bla bla bla. It’s not a recipe bursting with obvious health benefits; but that doesn’t make it “bad”. In my world, bad food doesn’t exist.
There are so many other great things about tucking into this dish, like:
- It’s so comforting, like a big, cheesy hug on a plate that sometimes you just need.
- Its flavours aren’t too big or bold, making it perfect for introducing kids to fresh, home-cooked meals.
- You can swap most ingredients for alternatives (we used facon – fake bacon – and soy milk, still tasted great) to make vegan and veggie versions.
- You only need to keep an eye on it for 15 minutes before slinging it into the oven to do most of the work, so it’s not too much effort.
See, this food is good for you in so many others ways – mostly, your tastebuds!
300g Macaroni Pasta
4 Rashers of Bacon (fat trimmed off if possible)
1 Mug of Grated Cheese (reduced fat if possible!)
1 Mug of Milk
1 tbsp Plain Flour
1 tsp Butter or Spread
1 Slice of Bread (left out for a little while to go stale if possible)
The cheese sauce is pretty straightforward, but there are a couple of sneaky pinches of seasoning that really help bring it to life. In the pan with the cheese and flour, add a touch of paprika, mixed herbs, salt, pepper and a little mustard if you’ve got some – trust me, even if you aren’t a big fan of mustard it really makes a difference! I also added some garlic, salt and pepper in with the onion and bacon (but only a tiny bit of salt because the bacon is quite salty already!).
HOW TO MAKE QUICK ‘N’ EASY BACON MAC ‘N’ CHEESE
1. Bring a large pan of salted water to the boil and cook the macaroni according to packet instructions (mine took 13 minutes, check yo’ own packet).
2. Meanwhile, fry the onion and bacon in a pan for 10 minutes on a medium-low heat with some garlic, salt and pepper until the bacon is thoroughly cooked (the same timing applies when using facon, i.e. veggie bacon).
3. For the last 5 minutes while everything else is cooking, stir (most of) the grated cheese, flour, paprika, salt and pepper together in pan, pour in the milk and butter, place on a low heat with a pinch of mixed herbs and a teaspoon of mustard, and stir continuously until the sauce thickens.
4. Drain the pasta, combine with the onion and bacon, and then pour over the sauce. Stir until everything is mixed together.
5. Pour the whole lot into a large ovenproof dish, crumble up the slice of bread to make breadcrumbs and sprinkle over the top with the last of the cheese, and bake for 15 – 20 minutes.