Cheddar and Bacon Macaroni

1 hr 8


  • Sea salt
    Freshly ground black pepper
    45g/1.5oz butter
    3 heaped tbsp of plain flour
    10 garlic cloves, peeled and finely sliced
    A few bay leaves
    1L/4 cups semi-skimmed milk
    600g/21oz macaroni
    8 plump tomatoes
    150g/5oz Belton Farm Organic Cheddar, finely grated
    100g/4oz Parmesan, finely grated
    A few sprigs of fresh thyme with the leaves picked
    2 splashes Worcestershire sauce
    3 generous handfuls of fresh breadcrumbs
    6 cooked, chopped rashers of bacon

The Cheese




  1. Put a pan of salted water on the boil. Melt butter over a low heat and add the flour, stirring and slowly turning the heat up until you get a paste.

  2. Add the sliced garlic and keep stirring until the paste is golden and sticky. Add bay leaves then whisk in the milk until you’re left with a smooth sauce. Bring the sauce up to the boil and then leave to simmer. Preheat the oven to 220ºC / 425ºF / gas mark 7.

  3. Add the pasta and cook to the instructions on the packet. Drain once cooked to your liking and add immediately to the simmering sauce. After a good stir, take the pan off the heat and add in the grated Organic Cheddar, Parmesan, bacon, tomatoes, thyme leaves and a few splashes of Worcestershire sauce.

  4. Stir and season to your satisfaction, then top with breadcrumbs and a few drizzles of olive oil before transferring to a deep casserole or earthenware dish. Bake until golden, bubbling and crispy, then serve with a crisp green salad.