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Mac and cheese ll mulligan seaneen sullivan harry weir
Harry Weir, assisted by Brian Clarke

Mac and cheese

There's no better comfort food than mac and cheese.

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


  • 150g dried macaroni 

For the sauce:

  • 300ml milk
  • 25g butter
  • 10g flour
  • Salt and freshly ground black pepper
  • Cayenne pepper, to taste 
  • 80g Mossfield Organic or another gouda or cheddar style cheese, grated 
  • 40g Parmesan, grated
  • 50g smoked bacon, cooked and chopped 

For the crumb: 

  • 2 large slices bread
  • 20g Parmesan, grated
  • Handful chopped chervil 


  1. Make the sauce by warming the milk in a saucepan over a medium heat. Melt the butter in a frying pan over a medium heat. When the butter froths, add the flour. 
  2. Stir for one minute, then gradually whisk in the hot milk, to keep the mixture smooth. Cook over a medium heat for eight to ten minutes until the sauce thickens. 
  3. Remove the pan from the heat. Stir in the salt, cayenne, black pepper, grated cheeses and cooked bacon. Combine thoroughly. This can be stored in the fridge for up to a week. 
  4. For the crumb, toast two pieces of bread and, using a food processor, blend into chunky crumbs. Add 20g of Parmesan and a handful of chopped chervil. 
  5. Cookthemacaroniasper manufacturer’s instructions and combine with the sauce. 
  6. Gently heat through and serve, topped with the crumb. 

Recipe by Séaneen Sullivan of L. Mulligan Grocer.

Click here for more pasta recipes.


You can use penne pasta instead if that’s what’s in your cupboard.