Bacon and leek macaroni cheese

Bacon and leek macaroni cheeseHarry Weir

This is one of our most popular brunch dishes; in fact, most people order it as a side dish to accompany their main. This is one of those dishes that tastes even better when enjoyed the following day. It only takes two minutes in a microwave

Serves 2


  • 300g macaroni pasta
  • 400g leeks, washed well and sliced
  • 50g salted butter
  • 50g white plain flour
  • 600ml milk, full or semi-skimmed
  • 200g strong cheddar cheese
  • 200g bacon lardons
  • 100g breadcrumbs
  • 1 bunch flat leaf parsley, chopped
  • Seasoning


  1. Boil a pot of water and add the pasta. Cook for five minutes. Add the leeks and cook for a further five minutes. Drain and set aside.
  2. Make the white sauce by melting the butter, adding the flour and cooking for a couple of minutes. Do not allow to brown or burn. Whisk in the milk and simmer for 3–4 minutes. Add the cheese, pasta and leeks.
  3. In a separate pan, gently fry the lardons for two minutes and add to the pasta mix. Check the seasoning. In a bowl, mix the breadcrumbs and chopped parsley.
  4. Transfer into an ovenproof dish, sprinkle over the breadcrumb mix and bake for 15–20 minutes in a preheated oven at 200ºC/gas mark 6 until golden brown

TIP - Once cooked, allow to cool before transferring to your fridge to set. Once set, it can be cut into lunchbox portions.

Recipe credit: Paul Breen of The Lovely Food Co