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Mac and Cheese with Bacon and Truffle Oil


4 cups macaroni, cooked according to packet instructions

8 strips Henderson’s Middle Eye Bacon

3 cloves garlic, finely chopped

200g portobello mushrooms, chopped

2 tsp truffle oil

40 grams butter

4 Tbsp flour

2 cups milk

2 cups grated cheese (we suggest a mix of parmesan and cheddar)

Salt and pepper

1/2 cup panko breadcrumbs

Fresh basil for garnish


Step 1

Preheat oven to 180 degrees C. Fill a large saucepan with water and bring to the boil. Once boiling, add the macaroni and cook to aldente or according to packet instructions.

Step 2

While the macaroni is cooking, bring a large pan to medium heat and cook the bacon until crispy. Remove the bacon and set aside. In the same pan add the garlic and saute for 1 minute. Add the mushrooms and saute for a further 4 minutes.

Step 3

Strain the macaroni and rinse under cold water. Put back into the pot and add the mushrooms. Chop the bacon into small pieces and add. Stir in truffle oil. Set aside.

Step 4

To make the roux, melt the butter over medium heat. Once melted, add flour and stir constantly until the mixture thickens. Add milk and continue stirring for a further 7 minutes or until mixture thickens again.

Step 4
Add your choice of cheese to the mixture and stir until melted. Season with salt and pepper. Stir in the macaroni until completely covered. Transfer to a baking dish. Sprinkle panko breadcrumbs over top and bake for 20 to 25 minutes or until golden brown. Garnish with fresh basil.

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