This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Macaroni cheese with artichoke hearts and bacon

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the macaroni cheese

  • 60g/2¼oz butter
  • 300g/10½oz cooked artichoke hearts (available in jars from delicatessens), cut in half, drained, patted dry with kitchen paper
  • 100g/3½oz bacon lardons (optional)
  • 1 garlic clove, peeled, crushed slightly with the edge of a knife
  • 50g/2oz plain flour
  • 800ml/1 pint 7 fl oz milk
  • 1 tbsp wholegrain mustard
  • 2 pinches ground nutmeg
  • 160g/5½oz strong hard cheese, grated
  • salt and freshly ground black pepper
  • 350g/12½oz 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/1½oz 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