Smoky Bacon and Leek Macaroni
Preparation time
Cooking time
Total time
A simple macaroni recipe with the addition of smoky bacon and leeks for a quick, nutritious supper
Recipe type: Main Course
Serves: 4-6
  • 500g Marshalls Macaroni
  • 250g Cheddar Cheese, grated
  • 100g Mozzarella Cheese, grated
  • 100g Parmasen Cheese, grated
  • 4 tablespoons Butter
  • 3 tablespoons Plain Flour
  • 500ml Whole Milk
  • 3-4 Rashers Smoky bacon, cubed
  • 2 Large Leeks, sliced
  • ½ Baguette, cut into chunks
  • Extra Parmasen Cheese, grated (topping)
  1. My smoked bacon and leek macaroni cheese is the ultimate comfort food

  2. Pre-heat your over to 200C
  3. Cook the Marshalls Macaroni, according to the pack instructions minus 2 minutes from recommended cooking time.
  4. Whilst that is cooking, melt 2 tablespoons of the butter into a saucepan. Once completely melted, add in the flour and stir vigorously. Do this for 1 minute.
  5. Gradually whisk in the milk, until you get a smooth bechamel sauce.
  6. Let this simmer for 5 minutes until it thickens.
  7. Whilst the sauce thickens, melt the remaining two tablespoons of butter in another saucepan and cook the leeks with the bacon over a medium-high heat until the bacon is relatively crispy - 6-8 minutes.
  8. Now add the Cheddar, Mozzarella, Parmasen cheeses to your bechamel sauce and stir.
  9. Drain macaroni and add to cheese sauce.
  10. Stir through the bacon and leeks.
  11. Transfer mixture to a large oven-proof dish. Add the chucks of baguette to the top and sprinkle with grated Parmesan.
  12. Bake for 1--15 minutes or until the baguette is golden brown.
  13. Serve with a mixed leaf, avocado, and slow-roasted tomato saldad.
Recipe by Edinburgh Foody at