Proper Macaroni Cheese with Smoked Bacon
A truly classic comfort dish, this macaroni cheese is elevated with smoky bacon and a perfectly smooth, flavourful cheese sauce. It's a supper that never fails to please.
The Definitive Guide to a Perfect Delia Smith Macaroni Cheese With Bacon Recipe
There are few dishes as universally loved as a proper macaroni cheese. My Delia Smith Macaroni Cheese With Bacon Recipe is one I've perfected over the years, ensuring a foolproof method for what is, quite simply, the king of comfort foods. It’s not about fancy, exotic ingredients; it’s about getting the basics absolutely right – a silky, lump-free cheese sauce, perfectly cooked pasta, and the savoury depth that only good-quality smoked bacon can provide.
This is a dish that has seen families through countless chilly evenings, a reliable and deeply satisfying supper that warms from the inside out. Forget the packet mixes and ready-meals; learning to make this from scratch is a fundamental kitchen skill. The joy of pulling a bubbling, golden-topped dish from the oven is a reward in itself, and I’m here to guide you through every step to ensure you achieve just that.
What we are making is a classic Béchamel-based sauce, enriched with a good, strong Cheddar. The bacon is cooked separately to ensure it’s perfectly crisp before being folded through the sauce, so you get a wonderful pop of salty, smoky flavour in every bite. It’s then baked until golden and bubbling, creating that irresistible crust. It really is straightforward, so let's begin.
Why You'll Love This Recipe
- A traditional Béchamel sauce forms the base, which, when made correctly, guarantees a creamy, not floury, texture.
- Using a strong, mature Cheddar cheese is non-negotiable for a robust, tangy flavour that stands up to the pasta and bacon.
- Baking the dish with a cheese and breadcrumb topping creates a wonderful contrast in texture – creamy beneath and crunchy on top.
- Cooking the pasta 'al dente' is crucial, as it will continue to cook in the sauce in the oven, preventing it from becoming mushy.
Ingredients
- 350g macaroni
- 200g smoked streaky bacon, cut into small pieces
- 50g unsalted butter
- 50g plain flour
- 850ml full-fat milk
- 1 tsp English mustard powder
- A good grating of fresh nutmeg
- 250g mature Cheddar cheese, grated
- 50g fresh white breadcrumbs
- Salt and freshly milled black pepper
Equipment Needed
Large saucepan · Colander · Medium frying pan · Heavy-based saucepan (for the sauce) · Whisk · Wooden spoon · Cheese grater · 1.7 litre ovenproof dish
Step-by-Step Instructions
- First, preheat your oven to 200°C (180°C Fan, Gas Mark 6). Find an ovenproof dish, about 1.7 litres in capacity.
- Bring a large saucepan of salted water to a rolling boil. Add the macaroni and cook according to the packet instructions, but for 2 minutes less than the recommended time, so it remains firm with a definite bite (al dente). Drain it well in a colander and set aside.
- While the pasta cooks, place a medium-sized frying pan over a medium heat. Add the chopped bacon and fry for 5-7 minutes, or until it is golden and crisp. Remove the bacon with a slotted spoon and drain it on a piece of kitchen paper, leaving the rendered fat in the pan.
- Now for the sauce. In a large, heavy-based saucepan, melt the butter over a medium heat. Once it's foaming, stir in the flour and cook for 1-2 minutes, stirring constantly with a wooden spoon. This is your roux, and cooking it out prevents a floury taste.
- Remove the pan from the heat and begin adding the milk, a little at a time. Whisk vigorously after each addition to ensure a smooth, lump-free sauce. Once about a third of the milk is incorporated, you can add the rest in a steady stream, still whisking. Return the pan to the heat.
- Bring the sauce to a gentle simmer, stirring continuously, until it has thickened to the consistency of double cream. This will take about 5-8 minutes. It's important to keep stirring to prevent it from catching on the bottom of the pan.
- Once thickened, turn the heat down to its lowest setting. Add the mustard powder, nutmeg, and about three-quarters of the grated Cheddar. Season well with salt and plenty of black pepper. Stir until the cheese has completely melted and the sauce is smooth.
- Add the cooked macaroni and the crisp bacon to the cheese sauce, and stir everything together until the pasta is well coated.
- Pour the mixture into your prepared ovenproof dish. In a small bowl, mix the remaining grated Cheddar with the fresh breadcrumbs. Sprinkle this mixture evenly over the top of the macaroni cheese.
- Bake on the middle shelf of the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling up around the edges. Allow it to stand for 5 minutes before serving.
Delia's Notes from the Kitchen
The secret to a truly flavourful sauce lies not just in the cheese, but in the seasoning. A teaspoon of English mustard powder and a fresh grating of nutmeg will awaken the flavours and add a subtle warmth that makes all the difference. Don't be shy with the freshly milled black pepper, either! It cuts through the richness beautifully.
How to Store & Reheat
Allow the macaroni cheese to cool completely, then cover the dish tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 180°C (160°C Fan) for 20-25 minutes, or until piping hot throughout. It's best to cover it with foil for the first 15 minutes to prevent the top from becoming too dark.
Frequently Asked Questions
Why is my cheese sauce lumpy?
This usually happens for two reasons. Either the milk was added to the roux too quickly, or it wasn't whisked thoroughly enough. To avoid this, always take the pan off the heat and add the first splash of milk, whisking until it's a smooth, thick paste before gradually adding more.
Can I use a different pasta shape?
Absolutely. While macaroni is traditional because its hollow shape holds the sauce beautifully, other short pasta shapes like fusilli, penne, or conchiglie work very well too. Just be sure to cook it al dente.
Is it possible to freeze this dish?
Yes, it freezes quite well. For best results, assemble the dish completely but do not bake it. Allow it to cool, then cover tightly with a double layer of cling film and a layer of foil. Freeze for up to 3 months. Bake from frozen, covered with foil, for 45-50 minutes at 180°C, then remove the foil and bake for a further 15-20 minutes until golden and hot.
My sauce seems too thin. How can I fix it?
If the sauce is too thin after simmering, it simply needs a little more time. Continue to simmer it gently over a low heat, stirring, until it has reduced and thickened to the correct consistency. Remember it will also thicken slightly as the cheese is added.
Can I prepare this in advance?
Yes, you can assemble the entire dish up to the point of baking, then cover and refrigerate it for up to 24 hours. When you're ready to cook, you may need to add 5-10 minutes to the baking time as it will be starting from cold.