[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Macaroni cheese with crispy bacon

Macaroni cheese with crispy bacon

Total Time
40 min
10 min
30 min
Macaroni cheese has received a makeover to create a hearty pasta bake that isn’t so bad for the waistline.


Dry pasta

250 g, macaroni

Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 clove(s), finely chopped

Shortcut bacon

125 g, finely chopped

97% fat-free cottage cheese

200 g, (1 cup)


1 medium

Grated parmesan cheese

¼ cup(s)

Cherry tomatoes

250 g, truss variety


  1. Preheat oven to 200°C. Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain.
  2. Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the onion and garlic, stirring, for 3-4 minutes or until softened. Transfer to a plate. Add bacon to the same pan and cook, stirring occasionally, for 4 minutes or until golden.
  3. Whisk the cottage cheese, egg and half the parmesan in a large bowl until combined. Add the pasta and onion mixture. Season with salt and pepper. Mix until well combined. Transfer to a 6-cup (1.5L) ovenproof dish. Sprinkle with the bacon and remaining parmesan. Bake for 25 minutes or until golden.
  4. Bake tomatoes on a baking tray with the macaroni cheese for the last 15-20 minutes of cooking or until skins start to split. Serve the macaroni cheese with tomatoes.


SERVING SUGGESTION: Mixed salad leaves, fennel and balsamic vinegar.