Pea, bacon and mustard macaroni

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Prep time:

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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


  1. Preheat a grill on the highest setting. To make the cheese sauce, heat the butter until melted and add the flour.
  2. 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.
  3. Place back on the heat, whisking continuously until the sauce has thickened, is smooth and is just coming to the boil.
  4. 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.
  5. 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.
  6. Bring a large saucepan of water to the boil and cook the macaroni according to the instructions on the packet and drain.
  7. 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.

Additional Information

  • peas

  • cheese

  • bacon

  • Pasta

  • Main Course

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