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Gourmet Smoked Cheddar Mac & Cheese


Mac and Cheese:

220g small macaroni
3 tbsp of flour
80g Lewis Road Creamery Garlic & Parsley Butter
70g grated Colby cheese
110g grated Red Smoked Cheddar (we used Barry's Bay Red)
60g grated Parmesan
1/4 cup reserved pasta water
4 rashers of Henderson's streaky bacon
2 cups of Lewis Road Creamery Organic Milk
1/2 teaspoon of salt

Breadcrumb Topping:

30g Lewis Road Creamery Garlic & Parsley Butter (Melted)
100g sourdough breadcrumbs
A handful of grated cheese mixture
Fresh sage leaves (tossed in a little olive oil)


Step 1

Bring a pot of water to the boil. Add pasta and cook via instructions on packet. While pasta is cooking, finely chop bacon and cook until crispy. Set aside. 

Step 2

Melt first measure of butter and stir in flour. Add milk a little at a time and stir until starting to thicken. Add cheese (reserving a handful for later), salt and stir until combined.

Step 3
Once pasta is cooked, reserve 1/4 cup of pasta water and drain. Add pasta water to cheese sauce and allow to thicken slightly. Add pasta and bacon to sauce and combine. 

Step 4

Toss breadcrumbs in melted butter and a little olive oil. Top Mac and cheese with breadcrumbs, reserved cheese and sage leaves. Top with a little salt and pepper and place under the grill. Watch the Mac and cheese carefully (it will only take a few minutes) and remove when breadcrumbs are golden and cheese is melted.

Adding a drizzle of truffle infused olive oil on top takes it to the next level.

Note: If you do not have an oven safe pan, transfer Mac and cheese to a baking dish before adding breadcrumbs.

This recipe was created and photographed by @rebecca.cooksandeats - give her beautiful new account a follow on Instagram!

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