Mac & Cheese

Serve with side salad: lettuce, cherry tomatoes, lemon juice etc.


Macaroni pasta – 500g
White onion (chopped fine and fried) – 1
Bacon lardons (unsmoked) OR pancetta (unsmoked) – 150g
Cauliflower – 1/2 a head
Butter – 50g
Flour – 50g
Milk – 500ml
Cheddar cheese (grated) – 200g
White wine vinegar – 2tbsp
Black pepper to taste
Golden breadcrumbs to taste


Pre-heat the oven to 200 degrees C.

Half cook the macaroni pasta as per packet instructions.

Make the bechamel sauce: melt the butter in a sauce pan, add the flour and cook out until sligtly golden. Add the milk a bit at a time; stirring to make sure there are no lumps – use the curly egg whisk for this. Add half the cheese to the sauce and allow to melt. Stirr in the white wine vinegar, and add black pepper.

Mix the sauce with the macaroni pasta, white onions and meat.

Spread into a large oven baking tray, sprinkle with the rest of the cheese, and a generous layer of colden breadcrumbs. Bake for 20 mins.