Mt Kyeburn Macaroni Cheese

July 02, 2026

Mt Kyeburn Macaroni Cheese

Ingredients:

• 2½ Cups Dry Macaroni Elbows, 400 g
• 60g Butter
• 60g Plain White Flour
• 3 Cups Milk, 750 ml
• 3 Cups Mt Kyeburn, 250 g, grated
• ½ teaspoon Fine Salt
• ½ teaspoon Pepper
• 10 g Butter
• 300 g Bacon, diced (8 rashers)
• 2 cloves Garlic, minced
• ½ Cup Cheese, grated, hard cheddar, parmesan or a combination

Instructions:

• Preheat the oven to 200°C and grease an oven safe dish.
• Cook macaroni in a large saucepan. Drain, cover and set aside.
• Meanwhile in a medium saucepan, melt the first measure of butter over low heat. Stir in flour to form a paste and cook for 2 minutes, stirring constantly, until it foams and smells buttery (do not brown)
• Gradually add in milk, half a cup at a time, whisking well in between each addition to prevent lumps. Simmer on medium until it boils and become thick and coats the back of a spoon, remove from the heat
• Stir in the salt and pepper and then add the grated cheese a cup at a time, whisk until smooth and set aside.
• In a frying pan, melt the second measure of butter over a medium/high heat and cook the diced bacon until nearly crispy. Add garlic and cook for 2 minutes, then remove from heat.
• Add the bacon to the drained pasta and stir then pour in the cheese sauce and fold through evenly to coat the pasta, spread evenly then sprinkle of the second measure of cheese.
• Bake for 20 minutes or until the topping is golden brown and bubbling, remove from the oven and allow to sit for 10 minutes before serving.

 

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