Tartiflette mac and cheese
Serves: 4
Prep time: 10 minutesTotal time: 
Recipe photograph by Martin Poole
Tartiflette mac and cheese
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minutesTotal time: 
See more recipes
Nutritional information (per serving)
Calories
826Kcal
Fat
47gr
Saturates
25gr
Carbs
67gr
Sugars
11gr
Fibre
5gr
Protein
35gr
Salt
2.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 2 large leeks, sliced
- 7 rashers smoked streaky bacon, cut into 3cm pieces
- 1 x 240g Taste the Difference French Petit Reblochon
- 250g macaroni
- 40g butter
- 40g plain flour
- 700ml milk
- ½ tsp English mustard powder
- 25g white breadcrumbs
Step by step
- Heat the oil in a pan and gently cook the leeks, stirring, for 10 minutes until softened; transfer to a plate. Fry the bacon until golden; set aside. Grate three quarters of the cheese.
- Cook the macaroni in a pan of boiling water for 7 minutes, or to pack instructions, until al dente. Drain well.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly until smooth and thickened. Bring to the boil and cook for 3-4 minutes. Stir in the mustard and the grated cheese. Mix in the macaroni, leeks and bacon; season with black pepper only.
- Pour into a 1.5 litre baking dish; top with slices of the remaining cheese and breadcrumbs. Bake for 25-30 minutes until golden.
