Macaroni and Cheese with Bacon and Tomato

Macaroni and Cheese is something I have never made before. I’m serious. For someone who loves creamy pasta dishes as much as me that is a pretty big thing.

But I wasn’t satisfied with plain Mac and Cheese – I had to add some bacon, and of course I shouldn’t forget the tomato slices on top. Those were just so I could pretend that this dish had some health benefits. I guess it also has plenty of calcium…..

The original recipe came from one of my collection – ‘The Beginner’s Cookbook’ – which was the first cookbook that my Mum bought for me when I moved out of home. It has come in very handy!

Ingredients – serves 4

  • 150g/5oz diced bacon pieces
  • 250g/9oz dried macaroni (either elbow or straight – I used straight)
  • 60g/2oz butter
  • 4 tbsp plain (all purpose) flour
  • 2 cups milk
  • 125g/4oz cream cheese, at room temperature, diced
  • 2 teaspoons Dijon mustard (or you could use wholegrain if you prefer)
  • 250g/8oz grated cheese (your choice of cheese – I used Tasty)
  • 2 tomatoes, sliced
  • 60g/2oz dried breadcrumbs
  • black pepper and dried herbs, to season


  • Heat a non-stick frying pan and cook your bacon until crispy. Remove to a plate.
  • Bring a large saucepan of lightly salted water to the boil and add the macaroni. Cook for 8-10 minutes or until just tender. Drain and return to the pan.
  • Heat the oven to 190C/170C fan forced/375F.
  • Meanwhile, make the cheese sauce. To do this, melt the butter in a medium saucepan over a medium heat. Once melted add the flour and cook, stirring, for a minute.
  • Gradually blend in the milk then cook, stirring constantly, until the sauce begins to bubble and thicken.
  • Add the cream cheese pieces and the mustard to the sauce and stir until smooth.
  • Remove the sauce from the heat and stir in 150g/5oz of the grated cheese.
  • Pour the cooked pasta into a large ovenproof dish and top with the bacon.
  • Top the pasta and bacon with the cheese sauce and stir to combine.
  • Sprinkle half the remaining grated cheese over the top of the mixture.
  • Spread over the tomato slices, and then sprinkle with the breadcrumbs followed by the last of the grated cheese.
  • Season with the black pepper and dried herbs.
  • Bake in the oven for 20-25 minutes, or until the cheese is golden and the sauce is bubbling.
  • Leave to cool for 5 minutes then serve.
  • Enjoy!

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One Response to Macaroni and Cheese with Bacon and Tomato

  1. Pingback: Bacon, Butternut and Sage Macaroni Cheese | Recipe Adaptors

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