Return to listing

Macaroni Cheese with Courgettes and Bacon

I like this made with penne, but wholewheat macaroni makes a good alternative. 

The courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms, also please see Bookhams for a Parmesan-style vegetarian cheese


This recipe is from Delia Smith's One is Fun!


Start off by bringing a panful of water to the boil, then add the macaroni together with some salt and a few drops of oil. Bring back to the boil then cook for 10 minutes.

While that's happening, heat a tablespoon of olive oil in a frying-pan and, over a medium heat, cook the courgettes and chopped bacon in it to soften and colour the courgettes. 

At the same time, in a separate pan melt the butter for the sauce and stir in the flour, then add the milk bit by bit, stirring until you have a smooth sauce. Now leave it to cook gently for 4-5 minutes, then stir in the grated cheese, a seasoning of salt, pepper and freshly grated nutmeg, and finally the cream. 

When the macaroni is ready, drain it in a colander, then return it to the hot saucepan, along with the courgettes and bacon. Pour in the sauce then stir to amalgamate everything well over a gentle heat, until it's all reheated. 

Then transfer the pasta mixture to the gratin dish, mix the Parmesan and breadcrumbs together, then sprinkle this all over the top. 

Sprinkle a pinch or so of cayenne over this, then arrange slices of tomato over the top. 

Place the dish under the grill for a few minutes, until the top is nicely browned.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Macaroni au Gratin Serves 3

Macaroni au Gratin

Classic macaroni cheese, with the addition of bacon and mushrooms, for winter comfort food that's cheap to make and a real pleasure to eat.

Rigatoni and Asparagus au Gratin Serves 2

Rigatoni and Asparagus au Gratin

This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans) Serves 2

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans)

Could home-made pesto sauce get any better? Yes - when it is turned into Trofie Pasta Liguria

Spinach Gnocchi with Four Cheeses Serves 2-3

Spinach Gnocchi with Four Cheeses

Little Italian dumplings made from potato, flour and egg are a great vehicle for carrying other flavours. Here, Delia has used spinach and cheese for a vegetarian version, but you can try other variations too.

Pasta with Three Cheeses served with Shaved Fennel Salad Serves 2

Pasta with Three Cheeses served with Shaved Fennel Salad

A lovely quick and easy pasta dish for a busy weekday supper. The fennel salad adds crunch and cuts through the richness of the cheese sauce really well.

Pasta Puttanesca (Tart's Spaghetti) Serves 2

Pasta Puttanesca (Tart's Spaghetti)

Hot weather demands food that is packed with gusty flavours and this wonderful pasta recipe made with garlic, anchovies and capers won't disappoint!

Lasagne al Forno Serves 6

Lasagne al Forno

Lasagne al Forno can be made well in advance (or even frozen), then all you need to do is to bake it in the oven for 45-50 minutes

Kitchen Garden Macaroni Serves 3-4

Kitchen Garden Macaroni

A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…

Highland Pasta with Smoked Salmon Serves 2 as a main course or 4 as a starter

Highland Pasta with Smoked Salmon

This very quick supper dish for two (or starter for four) has the luxurious addition of smoked salmon and a very moreish wine and creme fraiche sauce. Sure to become a favourite!

Gratin of Rigatoni with Roasted Vegetables Serves 4

Gratin of Rigatoni with Roasted Vegetables

For strict vegetarians, exclude the anchovies.

Baked Cannelloni Serves 4

Baked Cannelloni

This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.




Popular topic
Latest post
Ask Lindsey... Ba offer cheesecake
29 Nov 2015 18:40
Coffee Break Facebook Group
29 Nov 2015 09:26
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? FAN OVEN
29 Nov 2015 15:45
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by