Pea, bacon and mustard macaroni

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Serves: 4

By kenyonfood



  • 200g cream cheese

  • 1 tbsp rapeseed oil

  • 1 pinch nutmeg (optional)

  • 500ml full fat milk

  • 6 slices streaky bacon chopped

  • 250g frozen peas

  • 350g macaroni

  • 50g plain flour

  • 4 spring onions finely sliced into rings, including the green

  • 50g butter

  • 50g mature cheddar cheese grated

  • 120g mature cheddar cheese

  • 3 tsp English mustard

  • 1 pinch sea salt and black pepper


<ol> <li>Preheat a grill on the highest setting. To make the cheese sauce, heat the butter until melted and add the flour.</li> <li>Mix together in a saucepan and cook on a low heat for 2/3 minutes, stirring constantly. Remove from the heat and slowly whisk in the milk.</li> <li>Place back on the heat, whisking continuously until the sauce has thickened, is smooth and is just coming to the boil.</li> <li>Remove the pan from the heat, stir in the cheese, cream cheese, mustard and nutmeg (if using) and season with sea salt and black pepper.</li> <li>Fry the bacon in the oil for 5-7 minutes until the bacon is golden brown add the peas and spring onion and cook for a further minute. Remove from the heat.</li> <li>Bring a large saucepan of water to the boil and cook the macaroni according to the instructions on the packet and drain.</li> <li>Mix the macaroni into the sauce, along with the bacon and pea mixture, check the seasoning and alter according to taste. Place in an oven-proof dish, top with the remaining cheese and grill until golden brown and bubbling.</li> </ol>

Additional Information

  • Main Course

  • Pasta

  • bacon

  • cheese

  • peas

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