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Anna's Superb Macaroni Cheese
A Delicious Version of an Old Stand-by
350 gms. macaroni or penne
1 litre (1 2/3 pints) milk
2 bay leaves
60 gms (2 ozs.) butter
60 gms plain flour
6 slices smoked bacon, grilled or fried
3/4 cup good quality, grated mature cheddar cheese
2 tsp. smooth Dijon mustard
Freshly ground black pepper
2 handfuls fresh breadcrumbs
1/3 cup freshly grated Parmesan cheese
1 Tbls. grated Parmesan extra


Cook the pasta in plenty of boiling, salted water for about nine minutes or until just tender, drain.

Meanwhile, heat the milk and bay leaves until about to boil, turn off heat.

Melt butter in another saucepan, stir in flour and cook over moderate heat for a couple of minutes. Add the hot milk, discarding bay leaves, and whisk over moderate heat until there are no lumps. Leave to simmer over very lowest heat, stirring occasionally, until thickened.

Break bacon into small pieces.
Combine pasta, bacon, cheddar cheese, extra Parmesan and mustard with the sauce. Season well with salt and black pepper.

Place in a 2 litre (2 quart) ovenproof dish. Do not smooth top.

Mix the breadcrumbs with the Parmesan cheese and sprinkle thickly over top.

Bake in a pre-heated oven at 200 degrees C for 35 to 40 minutes.

Serve with a side bowl of salad or with steamed green vegetables.

Preparation Time: 20 minutes Serves: 4
Recipe Origin: Australia
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