Smoky Mac and Cheese
March 11, 2026
Schwartz Smoky Seasoning, four types of cheeses, and a garnish of crisp-cooked chopped bacon elevate macaroni and cheese from a favourite comfort food to an out-of-this-world dish that’s ready to wow in under an hour.
Schwartz Smoky Seasoning, four types of cheeses, and a garnish of crisp-cooked chopped bacon elevate macaroni and cheese from a favourite comfort food to an out-of-this-world dish that’s ready to wow in under an hour.
Key products
Instructions
Instructions
- Pre-heat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7.
- Cook the pasta in boiling salted water for 8 minutes or 2 minutes less than the pack says. Drain and rinse with cold water.
- In a medium pan over medium heat, melt 50g butter. Add flour and seasoning and whisk. Once fully combines, slowly whisk in the hot milk.
- Keep whisking in the milk on a medium heat until you have a smooth sauce that has thickened, cook while bubbling for 4-5 minutes.
- Remove from the heat. Add the mustard, Worcestershire sauce, red Leicester, Comte, parmesan and mozzarella, and whisk again until they are melted and the sauce is fairly smooth.
- Stir the pasta through the sauce and decant into a large oven proof dish.
- Sprinkle parmesan on top.
- Bake at the top of the oven for 20 –25 minutes until golden and bubbling.
- While the mac and cheese cooks, in a frying pan, cook smoked streaky bacon till very crispy, drain on kitchen paper and break into small pieces and set aside.
- Remove pasta dish from the oven, let stand for a couple of minutes and top with chopped chives.
- Serve topped with crispy bacon bits and a vinegary green salad if you like!
