Mac ’n’ cheese with beer and a crispy bacon crumb

Mac ’n’ cheese with beer and a crispy bacon crumb

A smoky bacon and herby thyme crust plus an ale and gooey two-cheese sauce make this pasta-bake truly irresistible

, 27 April 2020

(10 votes)

Mac ’n’ cheese with beer and a crispy bacon crumb
  • 55 Mins

  • Serves: 8

  • Price: 78p per serving

Nutritional Info
Each 233g serving contains
  • Energy

    1677KJ

    401KCAL

    20%
  • Fat

    20g

    med

    29%
  • Saturates

    11.9g

    high

    60%
  • Sugars

    5.4g

    low

    6%
  • Salt

    1.21g

    med

    20%
of your reference intake.
Typical energy values per 100g: 720kJ/172kcal.
Ingredients
  • 300g macaroni
  • 50g bread (2-3 days old), crusts removed
  • 3 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon
  • 1 clove garlic, crushed
  • 1tbsp thyme leaves
  • 150g mature Cheddar, grated
  • 50g butter, plus extra for greasing
  • 40g plain flour
  • 1tsp English mustard
  • 600ml full-fat milk
  • 100ml ale or lager
  • 1tbsp Worcestershire sauce, plus extra for splashing
  • 100g Extra Special Taleggio or ripe Brie, rind removed, cut into 1cm cubes
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Grease a large ovenproof dish or pan.

  • Bring a large pan of water to the boil, add the macaroni and simmer for 10 mins until just cooked.

  • Meanwhile, to make the crumb topping, put the bread, bacon, garlic, thyme and 30g of the Cheddar in a processor and blitz to a coarse crumb. Set aside.

  • To make the cheese sauce, melt the butter in a pan over a medium heat. Add the flour and mustard, stir together and cook for 2 mins to get a smooth paste. Gradually whisk in the milk, a little at a time, followed by the ale or lager. Cook for 5 mins until the sauce has thickened.

  • Remove from the heat and add the Worcestershire sauce and remaining Cheddar. Stir until the cheese has melted and is well combined.

  • Drain the cooked pasta and return to its pan. Add the cheese sauce and mix until well combined, then stir in the Taleggio.

  • Transfer to the ovenproof dish, scatter over the bacon crumb mixture and top with a couple of splashes of Worcestershire sauce. Bake for 20-25 mins until golden and bubbling.