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Pimped up mac ‘n cheese

Winter is my favourite food season. I fill the rainy, stormy days with bowls of steaming stews, pasta dishes and soups. There is nothing quite as comforting as a fragrantly warm meal when it’s dark and cold outside. Thanks to @faircapedairies, my winter comforts are even more indulgent. I love cooking with their milk and yoghurts, as it’s simply the right thing to do. This weekend, I zhooshed up a familiar #lockdown recipe with some staples I had in the fridge and cupboard, as I really didn’t feel like going to the shops. The result? The Tall Hedonist and I feasted on an almost one-pot creamy mac ‘n cheese, stuffed with bacon, mushrooms and handfuls of cheese!


  • 2 1/2 - 3 cups Uncooked Macaroni
  • 3 - 3 1/2 cups Fair Cape Dairies Full Cream Milk
  • 1 tsp Garlic Powder
  • 1 tbsp Butter
  • 1/4 cup Water
  • 1 tbsp Mustard (Wholegrain, Dijon or English)
  • 1 cup Grated cheddar cheese
  • 1 pack Shoulder Bacon, diced
  • 1 punnet Button Mushrooms, sliced
  • Salt and pepper to taste
  • Crispy onion sprinkles and parsley to garnish


  • In a large pot combine a pinch of salt, milk, garlic powder, mustard, butter and water. Bring to a boil.
  • Add in macaroni, reduce heat to low.
  • Continue to simmer stirring frequently until noodles are cooked (about 20 minutes).
  • Continue to add little bits of milk if the liquid becomes low, or the mixture looks too dry (it should be deliciously saucy, but thick).
  • In a separate pan, fry your bacon in a bit of olive oil until crispy. Cook the mushrooms in the same pan with a bit of butter until soft and browned. Set aside until later.
  • Remove the macaroni from heat when it’s done and stir in the cheese, bacon and mushrooms. Season to taste. Let it stand for a few minutes before serving.


• The sauce should not be dry; continue to add little bits of milk to keep it saucy.
• You can add any cheese, or a combination of cheeses.
• Feel free to add other vegetables, or to leave out the bacon. Will also be fantastic with tinned tuna.
• Garnish with crispy onion sprinkles and fresh herbs.
Recipe by: The Little Hedonist
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    This recipe is part of these collections:

  • Lockdown Recipes 2020