Cure & Simple - Recipe

The Recipe

Macaroni Cheese with a Bacon & Chilli Crumb
Serves: 6 | Cooking time:
  • 3 tbsp olive oil
  • 75g panko breadcrumbs
  • 1 heaped tsp chilli flakes
  • 6 rashers of Cure & Simple back bacon, diced
  • 90g unsalted butter
  • 5 heaped tbsp plain flour
  • 700ml milk
  • 80g gruyere cheese, cubed
  • 50g smoked cheddar, cubed
  • 150g sharp cheddar, cubed
  • 1/4 tsp salt
  • 500g macaroni
  1. Heat 2 tbsp of the olive oil in a heavy-based saucepan on a moderate heat and add the panko breadcrumbs and chilli flakes. Toss the breadcrumbs in the oil and keep stirring until they are a dark golden colour. Add a pinch of flaked sea salt, then set to one side. In the same pan, add 1 tbsp olive oil and the diced bacon and fry for around 6 minutes until it is dark brown and very crisp, then lift the bacon pieces out and leave to drain on a piece of kitchen towel, keeping the bacon fat in the pan
  2. Melt the butter in the bacon fat then take the pan off the heat. Add the flour to the butter and stir in until it forms a thick paste. Put the pan back on a low heat and add the milk a bit at a time, stirring continuously, until it you’ve used up all the milk and it comes together as a thick and glossy sauce. Add the chunks of cheese to the sauce and keep stirring until it has all melted, then add the salt
  3. While the cheese is melting, cook the macaroni in salted water until it is al dente, then drain
  4. Once the cheese has melted, add the cooked macaroni to the cheese sauce and stir to thoroughly coat the pasta. Chop the drained crispy bacon into small crumb-like pieces and combine with the toasted breadcrumbs. To serve, spoon the mac and cheese into bowls and top with the bacon crumbs and a grind of black pepper

Best sellers

Discover our products
Smoked StreakySmoked

Smoked Streaky

Smoked Streaky Bacon


Whole Clumber Honey Glazed Ham with Cloves

Whole Clumber Honey Glazed Ham with Cloves


Sancerre Blanc TraditionWine

Sancerre Blanc Tradition

White Wine


The Butchery

Local, fresh
and delicious

Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef