The New Mac & Cheese with Bacon, Gouda and Dijon Mustard

Makes 6


  • • 500 g fiorelli or orecchiette pasta
  • • 1 tbsp salt
  • • 6 slices bacon, cut into ½-inch pieces
  • • 2 onions, thinly sliced
  • • 1/8 tsp salt
  • • 2 tbsp unsalted butter
  • • 2 tbsp all-purpose flour
  • • 2 cups milk
  • • 1½ cups grated smoked gouda
  • • 1½ cups grated white cheddar, divided
  • • ½ tsp Dijon mustard
  • • 1 cup panko


  1. Cook the pasta in a large pot of boiling water with 1 tbsp salt until tender, 11 to 12 minutes. Drain.
  2. Preheat broiler. Cook bacon in a large pot over medium until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towellined plate. Add onions and ¹⁄8 tsp salt to the pot. Cook, stirring often, until onions are dark brown, about 12 minutes. Using a slotted spoon, transfer onions to a plate. Melt butter in the same pot over medium-low. Whisk in flour until the mixture forms a paste, about 2 minutes. Gradually whisk in milk. Increase heat to medium. Cook, stirring constantly and scraping the bottom of the pot, until the sauce is slightly thick, 7 to 8 minutes. Remove from heat. Stir in the gouda, 1 cup cheddar and Dijon until the cheese is melted. Stir in pasta and half of the bacon and onions. Scrape mixture into an 8-by-8-inch baking dish.
  3. Stir remaining bacon and onions with ½ cup cheddar and panko in a small bowl. Sprinkle evenly over the pasta. Broil in the centre of oven until the top is golden, 1 to 2 minutes.
No wonder Chatelaine has designated February “The Comfort Issue.” It includes 26 recipes tripletested to deliver a winter warm-up for you and your loved ones.

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