Jamie Oliver Macaroni Cheese With Bacon

There’s a comfort in Jamie Oliver Macaroni Cheese With Bacon that hits like a warm hug on a bitter day. The kind of rich, bubbling dish you carry to the table with oven mitts still on, kids already fighting over the corner pieces. Creamy but not gloopy, smoky from the bacon, earthy from mushrooms that went golden just before they surrendered to the sauce. I didn’t expect the thyme to be so punchy. But wow. It lingers, like a memory. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the main show:

• 250 g portobello mushrooms
• 100 g sun-dried tomatoes in oil
• a good pinch of fresh thyme leaves (around half a bunch)
• a glug of olive oil
• 3 rashers smoked streaky bacon (get the good kind, really)
• 300 g dried macaroni
• 80 g unsalted butter
• 80 g plain flour
• 1 litre whole milk
• 50 g Cheddar
• 50 g Emmental
• 50 g Gruyère

To crown it:

• 70 g breadcrumbs
• a small handful of fresh parsley, chopped
• spoonful of that tomato oil
• chipolata sausages, if you fancy

How I Made This Macaroni Cheese With Bacon

1. First things first, get the oven going at 180°C. While it heats up, I sliced the mushrooms—thick enough to have bite—and the sun-dried tomatoes, which are sticky and sharp, like edible confetti. Into a big frying pan they went, with olive oil and thyme. The smell? Like a forest floor after rain, warmed by the sun. They turned soft, darker, caramelised. I pulled them out and moved on.
2. Same pan, no need to clean. Just sliced up the bacon, tossed it in, and listened to it sizzle until it crisped up and curled like it was dancing. Took that out too.
3. Breadcrumbs were next—tossed into the leftover bacon-y goodness with a bit of tomato oil. Added parsley. Stirred. It smelled almost like stuffing at Christmas. Toasted it quickly, just until golden.
4. Now for the macaroni—don’t overthink it. Four minutes in boiling salted water. That’s it. You want it still with a bite. Because it’s about to swim in cheese.
5. Sauce time. Butter in a pan, melted gently. Flour sprinkled in—yes, it looks like a mess at first. Keep going. Then milk, slowly. Stir. Keep stirring. Your arm might ache. You’ll be glad you did. When it starts to feel like velvet on a spoon, turn off the heat.
6. Grated in all three cheeses. They melt into this glossy, rich madness. Add the pasta, a grind of pepper. Stir. Taste. It’s already dangerous.
7. Assembly, Half the mac into a dish. Half the mushroom-tomato mixture over it. Repeat. Scatter the bacon and then the breadcrumbs like a blanket.
8. Bake it. Twenty-five, maybe thirty minutes. It’ll tell you when it’s done—bubbling around the edges, top gone bronze.
9. If you’ve got sausages, cook them now. They’re not necessary. But they’re also not wrong.

Why I Love This Recipe

I made it on a day I didn’t want to think about anything else. Something about stirring that sauce—mindless but calming—helped. It brought the whole family into the kitchen, noses twitching. My partner, who normally doesn’t love mushrooms, went quiet after the first bite. That says everything.

Recipe Tips

• Use the best cheese you can get your hands on. Seriously. It matters.
• Four minutes of pasta boiling—resist the urge to go longer.
• Milk into the roux, slowly. It’s not a race.
• Make the breadcrumb topping worth it. Toast it right.
• Let it rest. Don’t dive in straight out of the oven. I know. Still—wait.

How To Store This Macaroni Cheese With Bacon

• At Room Temp: Don’t push it. Two hours max, then refrigerate.
• In the Fridge: Tucked in a sealed container, you’re good for three days. Maybe four, if you’re lucky.
• In the Freezer: Portion it. Wrap it. Freeze it. It’ll keep for two months. But label it—or you’ll forget what it is.
• Reheating: Oven: 180°C, covered with foil. Twenty-ish minutes. Microwave: Two to three minutes, stir halfway. It’ll steam a little. Stovetop: Gentle heat, splash of milk, slow and steady.

Stuff People Usually Ask:

Can I swap the cheeses?
Of course. Use what melts. But the mix of Cheddar, Emmental, and Gruyère? That’s magic.

What if I don’t eat meat?
Skip the bacon. Forget the sausages. Add more mushrooms. Maybe some spinach or caramelised onion?

Lumpy sauce again?
Slow down. Stir more. Warm milk helps too.

Can I prep it ahead?
Yes. Assemble it, cover, and chill. Bake next day. Add 10 minutes to the oven time.

No sun-dried tomatoes in the cupboard?
Cherry tomatoes will do. Even canned, if drained well.

Nutrition Facts (per serving)

• Calories: 425
• Carbs: 35g
• Protein: 21g
• Fat: 23g
• Sugar: 1.1g
• Fibre: 1.9g
• Sodium: 435mg

Try More Recipes:

• Jamie Oliver Greek Chicken Pasta
• Jamie Oliver Salmon Filo Pie
• Jamie Oliver Venison Stew