Macaroni cheese with bacon & pine nuts

Macaroni cheese with bacon & pine nuts

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

You don't get much more comforting than a melty pasta bake with a crunchy topping. Serve with a crunchy green salad

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
886
protein
26g
carbs
60g
fat
60g
saturates
34g
fibre
3g
sugar
4g
salt
1.4g

Ingredients

  • 50g pine nuts
  • 4 slices pancetta or bacon, chopped
  • 400g macaroni or other short pasta
  • 300ml pot double cream
  • 200ml pot crème fraîche
  • 200g Gruyère or mature cheddar, grated
  • 2 tsp Dijon mustard
  • green salad, to serve (optional)

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.
  2. Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.
  3. Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.
  4. Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.

Recipe from Good Food magazine, April 2014

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Comments

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Frantic Flapjack's picture
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This was extremely quick to make and tasted lovely. Would definitely make again.

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