Made with beer and bacon, this mac ’n’ cheese recipe is a tasty twist on the classic. Whether you’re enjoying it as a side or simply on its own, it’s the perfect comfort food.
Serves66
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
250g macaroni or pasta elbows
6 short-cut bacon rashers, finely chopped
50g butter
1/4 cup (35g) plain flour
1 tsp mustard powder
1 1/2 cups (375ml) milk
1/2 cup (125ml) pale ale or beef stock
1 1/2 cups (180g) Coles Australian Shredded Tasty Cheddar
1/4 cup finely chopped chives
3 thick slices Coles Bakery Stone Baked by Laurent Sourdough Vienna, crusts removed, torn
2 tbs olive oil
20 sage leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Heat a large saucepan over medium heat. Add the bacon and cook, stirring, for 3 mins or until golden brown. Use a slotted spoon to transfer to a heatproof bowl. Add butter to the pan. Cook for 1 min or until butter melts. Add flour and mustard powder. Cook, stirring, for 1 min or until mixture bubbles and is grainy. Gradually add milk, whisking constantly until combined. Cook, stirring, for 2 mins or until mixture comes to the boil. Add the beer or stock and cook, whisking, for 3-4 mins or until the sauce boils and thickens. Season. Remove from heat. Stir in 1 cup (120g) cheddar. Stir in the bacon, chives and pasta. Season.
Step 3
Transfer the pasta mixture to a 6-cup (1.5L) ovenproof dish. Sprinkle with the remaining cheddar. Bake for 15 mins or until golden brown.
Step 4
Meanwhile, line a baking tray with baking paper. Arrange the bread pieces in a single layer on the lined tray. Spray with olive oil spray. Bake for 8-10 mins or until golden.
Step 5
While the pasta mixture is baking, heat oil in a small frying pan over medium heat. Add the sage and cook, turning, for 1-2 mins or until crisp. Transfer to a plate lined with paper towel.
Step 6
Top the pasta mixture with the bread pieces and fried sage to serve.
1 1/2 cups (180g) Coles Australian Shredded Tasty Cheddar
1/4 cup finely chopped chives
3 thick slices Coles Bakery Stone Baked by Laurent Sourdough Vienna, crusts removed, torn
2 tbs olive oil
20 sage leaves
Description
Made with beer and bacon, this mac ’n’ cheese recipe is a tasty twist on the classic. Whether you’re enjoying it as a side or simply on its own, it’s the perfect comfort food.
Method
Step 1
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Heat a large saucepan over medium heat. Add the bacon and cook, stirring, for 3 mins or until golden brown. Use a slotted spoon to transfer to a heatproof bowl. Add butter to the pan. Cook for 1 min or until butter melts. Add flour and mustard powder. Cook, stirring, for 1 min or until mixture bubbles and is grainy. Gradually add milk, whisking constantly until combined. Cook, stirring, for 2 mins or until mixture comes to the boil. Add the beer or stock and cook, whisking, for 3-4 mins or until the sauce boils and thickens. Season. Remove from heat. Stir in 1 cup (120g) cheddar. Stir in the bacon, chives and pasta. Season.
Step 3
Transfer the pasta mixture to a 6-cup (1.5L) ovenproof dish. Sprinkle with the remaining cheddar. Bake for 15 mins or until golden brown.
Step 4
Meanwhile, line a baking tray with baking paper. Arrange the bread pieces in a single layer on the lined tray. Spray with olive oil spray. Bake for 8-10 mins or until golden.
Step 5
While the pasta mixture is baking, heat oil in a small frying pan over medium heat. Add the sage and cook, turning, for 1-2 mins or until crisp. Transfer to a plate lined with paper towel.
Step 6
Top the pasta mixture with the bread pieces and fried sage to serve.
