Roasted garlic mac ‘n’ cheese

Serves: 8-10


For the topping

40g butter

150g breadcrumbs


For the mac ‘n’ cheese

1 head of garlic

Olive oil

Salt and black pepper

450g spirali pasta

150g streaky bacon rashers, chopped

120g butter

6 tbsp plain flour

1l whole milk

600g of Strong & Vintage Wexford Cheddar, grated

60g Parmesan, grated

1 tsp Dijon mustard

8 cherry tomatoes, halved


Preparation method

  1. For the crumb topping, melt the butter in a saucepan over a medium heat. Add the breadcrumbs and stir to combine. Cook for 1-2 minutes until the crumbs are slightly toasted, then transfer to a bowl and set aside.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice the top third off the head of garlic. Place the bottom of the head on a square of tin foil, drizzle with olive oil and season it with salt and pepper. Place the top back on the head of garlic and close the foil over the garlic, crumpling it together to create a sealed packet. Roast for 30 minutes.
  3. Remove the roasted garlic from the oven. When cool enough to handle, squeeze the cloves out of their skins into a bowl and use a fork to mash them into a paste. Set aside.
  4. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well, reserving 120ml of the cooking water. Butter a 23 x 33cm shallow baking dish.
  5. Add the bacon to a large, heavy pot over a medium-high heat and cook until crispy. Remove from the pot and set aside.
  6. Melt the butter in the pot over a medium-low heat. Stir in the flour and garlic paste and cook, stirring, for three minutes until golden.
  7. Whisk in the milk and bring the sauce to a boil, whisking constantly. Reduce to a simmer and cook for 3-4 minutes. Stir in the Wexford Cheddar, Parmesan, mustard, salt and pepper.
  8. Add the pasta and the reserved pasta water, stirring to combine. Stir in the bacon. Transfer the macaroni and cheese to the baking dish and top with the tomatoes.
  9. Sprinkle with the crumb topping and place it on a large baking tray. Bake for 20-25 minutes until golden and bubbling.


Per Serving 635kcals, 30.7g fat (16.6g saturated), 58.2g carbs, 7.4g sugars, 31.8g protein, 1.1g fibre, 0.804g sodium