Economy Gastronomy Macaroni Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 551.8
  • Total Fat: 20.9 g
  • Cholesterol: 51.4 mg
  • Sodium: 451.3 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 26.3 g

View full nutritional breakdown of Economy Gastronomy Macaroni Cheese calories by ingredient
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Macaroni cheese with artichoke hearts and bacon Macaroni cheese with artichoke hearts and bacon
Number of Servings: 6


    For the macaroni cheese
    20g butter
    300g/10Żoz cooked artichoke hearts (available in jars from delicatessens), cut in half, drained, patted dry with kitchen paper
    100g/3Żoz bacon lardons (optional)
    1 garlic clove, peeled, crushed slightly with the edge of a knife
    50g/2oz sauce flour (specially fine milled flour to allow the making of white sauce without using butter)
    800ml/1 pint 7 fl oz milk
    1 tbsp wholegrain mustard
    2 pinches ground nutmeg
    160g/5Żoz strong hard cheese, grated
    salt and freshly ground black pepper
    350g/12Żoz macaroni, cooked according to packet instructions until just al dente (add a dash of oil to the cooking water to prevent the macaroni from sticking together), drained
    For the topping
    4-6 ripe tomatoes, thinly sliced with a serrated knife
    40g/1Żoz parmesan, finely grated
    3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
    salt and freshly ground black pepper
    drizzle extra virgin olive oil



1. Preheat the oven to 200C/400F/Gas 6.

2. For the macaroni cheese, heat 20g/żoz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

3. In a large saucepan, fry the garlic in a little spray oil until softened.

4. Add the milk and the sauce flour and whisk. Continue whisking as the milk heats up and until the sauce thickens.

5. Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard.

6. Add the grated strong cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper.

7. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish.

8. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil.

9. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling.

Serves 4

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.

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