Bacon and cheese macaroni

Recipe from: 15 July 2011

Ingredients 14
Servings 1
Minutes 00:05


Serving Change
  • 250
    streaky bacon, cut into small batons
  • 30
    olive oil
  • 1
    large onion - finely chopped
  • 400
    mixed mushrooms, sliced thinly
  • 600
    milk (or half and half)
  • 2
    packets instant cheese sauce
  • 5
    dried oregano (or to taste)
  • large pinch ground nutmeg
  • 125
    fat-reduced cream
  • 250
    (tightly packed) strong cheese of your choice, coarsely grated
  • 125
    coarsely chopped parsley
  • 250
    elbow macaroni or penne pasta, cooked, seasoned and oiled
  • salt and milled black pepper
  • more tasty cheese, finely grated, to serve


Place the bacon in a heated saucepan and lightly brown while its own fat is rendering.

Add the olive oil and onion and sauté until translucent.

Add the mushrooms and sauté until they release their juices.

Whisk together the milk or half and half, sauce powder, oregano and nutmeg and add to the saucepan.

Stir until it boils and thickens. Remove from heat and stir in the cream, 250 ml grated cheese, the parsley and the cooked pasta and toss lightly.

Season to taste and serve, passing around a bowl of finely grated cheese and a pepper mill for the adults.

Reprinted with permission of I Love Cooking.To see more recipes, click here.

Read more on: recipe  |  bake  |  pasta publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.