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Mac cheese
Bacon and leek macaroni cheeseHarry Weir

Bacon and Leek Macaroni Cheese

This dish from Paul Breen of The Lovely Food Co. is perfect comfort food.

Serving: 2
Time: Less than an hour
Difficulty: Easy


  • 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

Recipe credit: Paul Breen of The Lovely Food Co


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