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Candied Bacon Mac and Cheese Recipe

Candied Bacon Mac and Cheese


Mastering the art of making a roux, which will become the base of all cheese sauces, soufflés or even chocolate éclairs.

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 45 mins
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Candied bacon

Pinch of cayenne pepper

2 Tbsp (30 ml) brown sugar

250 g streaky bacon


Cheese sauce

150 g butter

150 g cake flour

5 cups (1.25 litres) milk

100 g mature Cheddar cheese, grated

80 g Cheddar cheese, grated

Salt and freshly ground black pepper


400 g elbow macaroni, cooked according to packet instructions


Breadcrumb topping

60 g butter

1 small clove garlic, crushed

1 cup (250 ml) fresh breadcrumbs

Handful fresh parsley, roughly chopped

Candied bacon

Preheat the oven to 180 °C.

In a small bowl, mix the cayenne pepper and brown sugar together. Add the bacon and toss to coat.

Separate the bacon rashers, arrange onto a foil-lined baking tray and cook in the oven for about 20 minutes or until the bacon is sticky, crisp and golden in colour.

Remove from the oven, chop roughly and set aside.


Cheese sauce

Place the butter in a large saucepan and melt over medium heat. Add the flour and stir to form a roux. Continue to stir for about 2 minutes to ensure that the raw flour is cooked out.

Gradually whisk in the milk, a cup at a time, until the sauce is smooth and free of lumps. Cook for 10–15 minutes or until the sauce has thickened.

Add all the cheese and stir until melted. Season to taste with salt and pepper.


To assemble

In a large bowl, combine the pasta, candied bacon and three-quarters of the cheese sauce.

Pour into individual ovenproof serving bowls or into one large casserole dish and set aside.


Breadcrumb topping

Melt the butter in a frying pan and gently fry the garlic. Add the breadcrumbs and toast until light golden brown in colour. Remove the pan from the heat, add the parsley and season with salt and freshly ground pepper.

Top each portion (or casserole dish) with the remaining cheese sauce and scatter over a tablespoon or two of breadcrumb topping.

Bake in the oven for 25–30 minutes or until the macaroni cheese is golden brown and bubbling.

Serve immediately with a fresh green salad.