Macaroni cheese is one of life’s ultimate comfort foods, and this version — with leek, pancetta and a crunchy breadcrumb topping — is a firm family favourite. We call it “macaroni cheese-y” in our house, and once you try it you’ll see why.
It’s also a brilliant standby family dinner. You can prep it in advance and simply pop it in the oven around 30 minutes before you want to eat, which makes it perfect for busy weeknights.
This recipe is adapted from Lisa Faulkner’s cookbook, <em>From My Mother to My Daughter</em>, and adds a dash of Worcestershire sauce for extra depth of flavour.
Easy Peasy Macaroni Cheese
Serves 4–6.
Ingredients
- 300g macaroni
- 75g pancetta, cubed (or bacon)
- 2 leeks, trimmed and thinly sliced
- 50g butter
- 50g plain flour
- 600ml milk
- 1 tsp mustard powder
- A dash of Worcestershire sauce
- 225g cheddar cheese, grated
- 75g parmesan cheese, grated
- 65g breadcrumbs
- Salt and pepper
Method
1. Preheat the oven to 190°C (gas mark 5). Cook the macaroni in salted water for 10 minutes, then drain.
2. Meanwhile, brown the pancetta in a small frying pan over a medium heat. Add the leeks and fry until softened. Set aside.
3. Melt the butter in a saucepan and stir in the flour to form a roux. Cook for a couple of minutes, stirring constantly.
4. Gradually add the milk, stirring all the time until the sauce thickens. Stir in the mustard powder, Worcestershire sauce and salt and pepper. Take the pan off the heat and stir in the cheeses, saving a little to sprinkle on top.
5. Mix the leeks and pancetta into the macaroni, then spoon into an ovenproof dish. Pour over the cheese sauce and sprinkle with the breadcrumbs and reserved cheese. (If your sauce is thick, you can mix everything together before spooning it into the dish — both methods work well.)
6. Bake for 25 minutes, until bubbling and crisp on top.
Make-Ahead and Freezing Tips
This dish is ideal for prepping ahead — assemble it earlier in the day, then bake when you’re ready to eat.
It also freezes well. Our top tip: wrap individual portions in greaseproof or baking paper rather than tin foil. Tin foil tends to flake into tiny bits as the dish defrosts, which isn’t what you want in your dinner.
Frequently Asked Questions
Can I make this macaroni cheese ahead of time?
Yes. Assemble the dish up to the breadcrumb topping stage, cover and refrigerate, then bake when you’re ready — allow a little extra time if it goes into the oven cold.
Can I freeze macaroni cheese?
Yes, it freezes well. Wrap individual portions in greaseproof or baking paper rather than tin foil to avoid the foil breaking apart as it defrosts.
Can I leave out the pancetta or bacon?
Yes, simply omit it for a vegetarian version, or swap in extra leeks or another vegetable of your choice.
What pasta shapes work best?
Macaroni is traditional, but other short pasta shapes like penne or fusilli will work just as well if that’s what you have to hand.
What goes well with macaroni cheese?
A simple green salad or some steamed vegetables balance out the richness of this dish nicely.
You Might Also Enjoy
- Spinach Cheese Soufflé
- Pasta with Bacon, Peas and Cream
Save This Recipe for Later
Loved this one? Bookmark it or save it to your recipe folder so you always have an easy family dinner on hand for busy nights.
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