Mac & Cheese


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Macaroni and cheese is as much a part of everyday American cooking as the Empire State Building is a part of New York. We have added tomatoes to our version to add a fresh and fruity flavour. Served with a green salad, this makes a perfect winter comfort dish.


  • 300 g (10½ oz) macaroni
  • Salt
  • 100 g ( oz) bacon
  • 3 shallots
  • 50 g ( oz) butter
  • 2 tbsp flour
  • 500 ml (17 fl oz/2 cups) milk
  • ½ tsp Dijon mustard
  • Cayenne pepper
  • Ground nutmeg
  • 200 g (7 oz/2 cups) cheddar, grated
  • 100 g ( oz/1 cup) Gouda cheese, semi-mature, grated
  • 3 large tomatoes


  • 120 g ( oz/2 cups) breadcrumbs
  • 30 g (1 oz) butter, melted


Cook the macaroni until just al dente in boiling salted water. Drain, refresh under cold water and set aside.

Dice the bacon. Peel and dice the shallots. Melt the butter in a saucepan. Add the diced bacon and shallots and sweat for a few minutes. Add the flour, stir and sweat for a few more minutes. Gradually add the milk, stirring continuously. Generously season the sauce with Dijon mustard, salt, cayenne pepper and ground nutmeg and simmer until it thickens. Stir in both types of cheese, allow to melt and season the sauce once more.

Preheat the oven to 180°C (350°F/Gas mark 4). Wash and dice the tomatoes, combine with the sauce and macaroni and transfer the mixture to a baking dish. Top with the breadcrumbs and drizzle with the melted butter. Bake the mac ‘n’ cheese until golden brown, about 25–30 minutes. Switch to the oven’s grill function for the last few minutes.