Cheesy Bacon Mac N Peas

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  • 50g butter
  • 50g plain flour
  • 700ml whole milk
  • 300ml chicken stock
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 300g elbow macaroni, parboiled and drained
  • 1 cup/125g parmesan, grated
  • 1 cup/125g gruyere, grated
  • 1 cup/125g cheddar, grated
  • 1/4 cup/ 30g cream cheese
  • 12 rashers bacon, diced
  • 1 tbsp olive oil
  • 1 1/2 cups/275g Birdseye Petits Pois, frozen
  • 2 cups/250g fresh breadcrumbs
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp thyme, finely chopped
  • 1 tbsp sage, finely chopped
  • 2 tbsp melted butter
  • 1/2 cup/75g parmesan, grated


  1. Heat your 1 tbsp olive oil over medium heat and add your bacon. Fry until crisp then drain and set aside. Return your pan to the heat and add your butter. Once the foaming has subsided, add your flour. Gradually add your milk, whisking frequently, until all incorporated. Add your chicken stock. Bring to a boil then reduce to a simmer and cook for 15 minutes or so, or until thick and glossy.
  2. Add your peas and stir to heat through. Add salt, pepper, nutmeg, pasta, cooked bacon and stir through to combine.
  3. Add all of your cheeses. Stir through pasta and remove from the heat.
  4. Mix together your breadcrumbs, herbs, butter and the 1/2 cup parmesan. Sprinkle over your mac and cheese and grill until golden and bubbling.
  5. Serve!