Lucky Recipes

R Rated Mac n Cheese

Cooking Time: 30 mins max.

Difficulty: Pretty easy

Serves: 8



• 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 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)

• 1 or 2 TBSPNS Lucky Taco Habanero hot sauce (depends if you l like a kick)

• 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 basil or parsley leaves - scattered over the top.

• Table salt for the pasta water


• 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 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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