Delia Smith Macaroni Cheese with Bacon Recipe

This Delia Smith-inspired macaroni cheese with bacon is proper comfort food: tender pasta folded through a silky, mustard-kissed cheese sauce, finished with a crisp topping and smoky bacon in every bite. The texture is creamy underneath with a golden, slightly crunchy lid, and the flavour is rich without being claggy. It’s a straightforward, beginner-friendly bake that feels special enough for guests. Total time is about 40 to 50 minutes, including baking.

Ingredients

For the pasta

• 250g dried macaroni
• Salt, for the pasta water

For the bacon

• 200g smoked streaky bacon or pancetta, cut into lardons
• 1 tbsp unsalted butter (optional, only if your bacon is very lean)

For the cheese sauce

• 50g unsalted butter
• 50g plain flour
• 700ml whole milk
• 1 small bay leaf (optional)
• 1 tsp Dijon mustard (or a little English mustard, to taste)
• 1/4 tsp freshly grated nutmeg (optional)
• 250g mature cheddar, grated
• 30g Parmesan, finely grated (optional)
• Freshly ground black pepper, to taste

For the topping

• 60g fresh breadcrumbs
• 1 tbsp chopped parsley (optional)
• A small handful of extra grated cheddar or Parmesan (optional, for the top)
• Butter, for greasing the baking dish

How to Make Delia Smith Macaroni Cheese with Bacon

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the macaroni cheese cooks evenly and the topping turns golden without scorching. Lightly butter a medium baking dish (roughly 20 x 30cm).
• Cook the bacon: Set a large frying pan over medium heat. Add the bacon lardons (and 1 tbsp butter if needed) and fry for 6 to 8 minutes, stirring now and then, until crisp and deeply golden. Tip onto a plate lined with kitchen paper.
• Boil the macaroni: Bring a large pan of water to the boil and salt it generously. Cook the macaroni until just tender (usually 1 minute less than the packet time). Drain well, then return it to the pot for a moment so steam can evaporate. This helps the sauce cling properly.
• Warm the milk (optional but helpful): Warm the milk in a saucepan until steaming hot but not boiling. If using a bay leaf, add it to the milk while it warms, then remove before using. Warm milk makes a smoother sauce with less whisking.
• Make the roux: In a medium saucepan, melt 50g butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute. You are aiming to cook out the raw flour taste without browning it.
• Whisk in the milk: Add the warm milk gradually, whisking well after each addition to keep it lump-free. Once all the milk is in, keep stirring until the sauce thickens to a smooth, creamy consistency (about 3 to 5 minutes).
• Add cheese and seasoning: Take the pan off the heat. Stir in the mustard, nutmeg (if using), cheddar, and Parmesan. Season with black pepper. Taste before adding salt because the bacon and cheese bring plenty.
• Mix everything together: Tip the drained macaroni into the cheese sauce and add the crispy bacon. Stir gently until every piece of pasta is coated. Spoon into your buttered baking dish and level the top.
• Add the topping: Mix the breadcrumbs with parsley (if using) and sprinkle evenly over the top. Finish with a little extra cheese if you like a more deeply golden crust.
• Bake: Bake for 15 to 20 minutes, or until bubbling at the edges and golden on top. If you want it extra-crisp, pop it under the grill for 1 to 2 minutes, keeping a close eye on it.
• Cool briefly, then serve: Let the dish stand for 5 minutes before serving. This short rest helps the sauce settle so you get creamy portions rather than a runny puddle.

Tips for the Best Results

Why is my cheese sauce grainy?

Graininess usually happens when the sauce boils after the cheese goes in. Take the pan off the heat before adding cheese, stir gently, and avoid bringing it back to a hard simmer. Also, grate your own cheese if you can, as pre-grated cheese can contain anti-caking agents that affect melting.

How do I stop macaroni cheese turning dry after baking?

Cook the pasta just to tender (not soft), and make sure your sauce is creamy and not overly thick before it goes in the oven. If it looks very stiff in the pan, whisk in a splash more milk. Baking just until bubbling also keeps it luscious.

Can I make it smokier without overpowering the cheese?

Use smoked streaky bacon or pancetta, and let it go properly golden so the flavour comes through. If you want more smoke, add 1/2 tsp smoked paprika to the sauce, but keep it light so it does not mask the cheddar.

What’s the easiest way to avoid lumps in the sauce?

Warm milk helps, but the real trick is adding it gradually while whisking. If you do get a few lumps, whisk vigorously off the heat for a moment, or blend briefly with a stick blender.

Serving Suggestions

• Green salad with a sharp vinaigrette to cut through the richness
• Steamed broccoli, peas, or green beans
• Roasted cherry tomatoes or garlicky sautéed spinach
• Pickles or chutney on the side for contrast

Storage

Room temperature

Let it cool for no more than 1 to 2 hours, then refrigerate. Because this is dairy-based, it should not be left out longer than that.

Refrigerator

Store in an airtight container for up to 3 days. Reheat covered in the oven at 180°C fan for 15 to 20 minutes until piping hot, or microwave individual portions with a splash of milk stirred through.

Freezing

Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat covered until hot all the way through. Add a tablespoon of milk before reheating to bring back the creamy texture.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 52g
• Protein: 30g
• Fat: 36g
• Saturated fat: 19g
• Sodium: 980mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands used and portion sizes.

FAQs