Lucky Recipes


R Rated Mac n Cheese

  • Cooking Time: Approx 1hr
  • Difficulty: Pretty easy
  • Serves: 8
R Rated Mac n Cheese


• 500G elbow pasta

• 6 TBSPNS butter

• 6 TBSPNS all purpose flour

• 3 cups milk (full fat please - take a look at the rest of the ingredients. Embrace the fat.)

• 1 cup cream

• 1 TBSPN ground white pepper

• 1 TBSPN flaky sea salt (we use Maldon)

• 500G Mild Cheddar

• 120G Romano or Parmesan

• 120G Castello White with Truffle (or use whatever cheese you like - but avoid blue cheese)

• 2 TBSPNS Lucky Taco Habanero hot sauce

• 2 TBSPNS white truffle oil

• 6 rashers of shoulder bacon (chopped into small chunks and fried in medium to hot pan until light golden brown)

• 1 cup toasted buckwheat

• Zest of 1 lemon

• 2 TBSPNS fresh parsley (roughly chopped) for garnish and or basil leaves.

• Table salt for the pasta water


• Pre-heat oven to 180ºc.

• Bring a VERY large pot of water to the boil.

• Add 5 pinches of table salt and the macaroni and place over high heat. Cook until al dente (about 8 / 10 minutes). Drain. Set aside.

• In a large saucepan, melt butter.

• Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a slack paste forms (if you want to be all posh, this paste is called a 'roux').

• Add cold milk and whisk vigorously until dissolved.

• Cook sauce on a medium to low heat until thick and bubbly.

• Add cream, all cheeses, 1 TBSPN of salt, and 1 TBSPN of pepper, Lucky Taco hot sauce, lemon zest, truffle oil & bacon.

• Cook until cheeses are fully melted, stirring occasionally.

• Add cooked macaroni to cheese mixture and mix thoroughly.

• Dish up and scatter toasted buckwheat, fresh basil / parsley leaves on and cracked black pepper.

• Dig that spoon in.



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