Possibly the ultimate comfort food? Quick and easy for a weekday supper.

  • 184g bacon rashers, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp Dijon mustard
  • 375ml lager
  • 300g macaroni
  • 750ml milk
  • 40g plain flour
  • 150g grated cheddar
  • Chopped flat-leaf parsley leaves, to serve

Preheat oven grill to high. 

Add bacon to a large cold ovenproof frying pan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 6 minutes or until crisp. Add a splash of olive oil if needed – you want a couple of tsp in the pan for the next stage. Reserve a little of the bacon to scatter across the top for serving, if you are feeling fancy.

Add garlic, thyme, mustard and season with pepper. Cook, stirring, for 1 minute or until fragrant. 

Add the beer, increase heat to medium-high and simmer for 2 minutes or until slightly reduced. 

Add pasta, milk and 11/3 cups (330ml) water, then stir through flour. Cook, stirring occasionally, for a further 6-8 minutes until almost tender. Stir in half the cheese, then top with remaining cheese. Grill for 3-4 minutes until golden. Sprinkle with parsley to serve.

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