A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Mac & Cheese



400g dried macaroni
2 tablespoons Extra Virgin olive oil
3 rashers good quality smoky bacon, diced
500ml pure cream
125g coarsely grated Cheddar
250g coarsely grated Gruyere
2 garlic cloves, crushed
1 teaspoon smoked sweet paprika
2 tablespoons Dijon mustard
100g freshly grated parmesan
½ cup fresh breadcrumbs panfried in butter
truffle oil to serve


  1. Cook the macaroni in a large saucepan of boiling salted water until al dente. Drain and refresh in cold water and place in a large bowl.
  2. Heat the olive oil in a saucepan over medium heat. Add the bacon and cook until golden. Drain on paper towel.
  3. Return the pan to heat, add cream and bring to the boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat, gradually add cheddar and Gruyere, stirring until melted.
  4. Combine the garlic, paprika and mustard to form a paste, stir into cream mixture. Season to taste with salt and pepper. Add cooked macaroni and bacon.  Stir to combine.
  5. Place macaroni into serving dishes.  Sprinkle over parmesan and crispy fried breadcrumbs. Drizzle with truffle oil and serve.

Serves 4

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