The Best Macaroni Cheese – With a Twist

Macaroni Cheese 4

I was never a fan of Macaroni Cheese growing up – too often it to me tasted of well Macaroni & Cheese! A bit bland and not something I would seek out. Well this has all changed with a few additions and jazzing up my basic recipe. The secret to mine is adding sautéed garlic, mushroom & bacon and the flavour is just lovely.


400g Macaroni Elbows (can use any pasta – this day I needed to top up with spirals!)

8 bacon rashers sliced
10 – 15 button mushrooms sliced
1 heaped tsp crushed garlic
2 tsp butter

50 g Butter
2 Heaped Desert Spoons Flour
2 cups of Full Milk
Salt & Pepper to Taste
2-3 Cups Tasty Cheese – or whatever hard cheese you prefer


Cook Macaroni in boiling water according to packet instructions until al dente – different brands will cook to slightly different times. Once the macaroni is cooked drain and set aside.

Macaroni Cheese 2

Meanwhile melt butter in a small saucepan over a gentle heat and once melted add the flour – this will form a paste, cook for a few minutes until the paste begins to slightly foam & change consistency – do not allow to brown. If it looks too dry a little more butter or too wet a little more flour – you will eventually know the amounts with your eyes closed!

Using a whisk slowly add the milk to your flour & butter paste, I add half a cup at a time and whisk well in between – this ensures no lumps in your sauce.

Once all the milk is added simmer on a low heat until your sauce starts to thicken, stir often to ensure it does not stick on the bottom of the pan. Once your sauce is the consistency you desire – nice and thick so it coats the back of the spoon and falls in long slow ribbons, add salt & pepper to taste and set aside.

Macaroni Cheese 3

While the sauce is thickening pop 1 tsp butter in a frying pan and brown off the diced bacon, once this is crispy I add my mushrooms, the remaining butter & the heaped tsp of crushed (or fresh) garlic. Sauté until the mushrooms are cooked through.

In a large casserole bowl or dish add the drained pasta and the bacon mushroom mixture together & set aside.

Add all but 1/2 a cup of the cheese to your white sauce – the more cheese you add the more ‘cheesy’ and gooey your Macaroni will be!

Pour the cheese sauce over the Macaroni/Bacon and mix in well.

Sprinkle over the remaining cheese in top and back for 15-20 minutes in a moderate oven until the top is a lovely golden brown.

Yum! Cheesy, gooey, bacony, garlicy, mushroomy goodness! Perfect comfort food!

I hope you enjoy this recipe as much as we have.

Macaroni Cheese 5

Like me on Facebook to get updates on our new posts –

2 thoughts on “The Best Macaroni Cheese – With a Twist

  1. Sounds delicious. We love macaroni and cheese in our house – we even have a “green” version which is basically pesto and broccoli included. yum!

I welcome your comments & feedback - Leave a reply here

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s