Mac and Cheese with Crispy Bacon Recipe

Mac and Cheese with Crispy Bacon

If you are looking for the ultimate mac and cheese recipe, this one delivers on every level. The sauce is rich, creamy and packed with real cheese flavour, while the combination of cheddar and gruyère gives you the perfect balance of sharpness and melt. Cooking it in a steel pan creates a golden, crispy base and bubbling crust that takes it well beyond a standard stovetop version. Finished with crunchy bacon and a buttery crumb topping, this is the kind of comfort food that feels indulgent, satisfying and guaranteed to impress.

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

400g macaroni or short pasta
50g unsalted butter
3 tablespoons plain flour
600ml full-fat milk
200g sharp cheddar, grated
100g gruyère, grated
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon white pepper
¼ teaspoon nutmeg
40g panko breadcrumbs
20g parmesan, finely grated
1 tablespoon olive oil
200g streaky bacon rashers

METHOD

1. Cook the pasta

Bring a large pot of well-salted water to the boil. Add the pasta and cook until just under al dente, according to packet instructions. Drain and set aside.

2. Cook the bacon

Heat a pan over medium-high heat and cook the bacon until deeply crispy. Transfer to paper towel to drain, then roughly chop into bite-sized pieces. Set aside.

3. Make the roux

Place a large oven-safe pan over medium heat. Add the butter and allow it to melt and foam. Stir in the flour and cook, whisking constantly, until a pale roux forms.

4. Build the sauce

Add the milk a little at a time, whisking well between each addition to keep the sauce smooth. Continue cooking and whisking until the sauce thickens and coats the back of a spoon.

5. Add the cheese

Remove the pan from the heat. Stir through the cheddar, gruyère, Dijon mustard, smoked paprika, salt, white pepper and nutmeg until the cheese is fully melted and the sauce is smooth and glossy.

6. Combine with pasta

Add the drained pasta to the sauce and fold through until evenly coated. Spread the mixture out evenly in the pan.

7. Add the topping and grill

In a small bowl, mix the panko breadcrumbs and parmesan. Sprinkle over the pasta and drizzle with olive oil. Place under a hot grill for 4-5 minutes, or until the top is golden and bubbling and the base starts to crisp.

8. Finish and serve

Remove from the grill and scatter the crispy bacon over the top. Allow to rest for 2 minutes before serving so the base sets slightly and develops a light crust. Serve warm.

NOTES

The Black Steel Pan retains heat exceptionally well, which is what creates that golden, crispy base you cannot achieve in a regular saucepan. Make sure you slightly undercook the pasta, as it will continue cooking in the sauce and you want to avoid it becoming too soft. This pan is designed to go from stovetop straight to the grill, making it ideal for finishing the dish. Always cook the bacon separately so it stays crispy on top rather than softening in the sauce.