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Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

  • 200g macaroni, par boiled in salted water
  • 100g bacon lardons
  • 20g butter
  • 20g flour
  • 750ml milk
  • 150g white and red cheddar mix
  • 20g parmesan cheese, grated
  • 1 tablespoon dijon mustard
  • 1/2 chicken stockpot
  • Juice of half a lemon
  • Salt & Pepper


  1. Cook the bacon lardons in a heavy based saucepan, until cripsy and golden all over. Remove from heat and add milk, allow to heat up to a simmer.
  2. In a separate pot, melt the butter. Add the flour and cook until blonde in colour and bubbling.
  3. Add the warm bacon milk, and whisk constantly until thickened and bubbling.
  4. Remove from the heat and add 100g grated cheddar mix and 20g parmesan, mix till glossy and smooth
  5. Season the sauce with chicken stock pot, mustard, lemon juice, salt and pepper.
  6. Add the macaroni and mix, transfer to oven proof dish and bake for 20mins at 180c.