Ranch mac ‘n cheese with bacon

  • Serves 4-6

This hearty winter's dish will warm your belly on even the coldest of nights - how about a side of tenderstem broccoli?

Mac and cheese with tomato

Recipe courtesy of Newman’s, for more delicious recipes please visit:



  • Dried macaroni 250g
  • Unsalted butter 50g
  • Smoked back bacon rashers 6, chopped
  • Plain flour 50g
  • Milk 600ml
  • Mustard powder ½ tsp
  • Newman’s Own Ranch Style Dressing 100ml
  • Mature cheddar cheese 150g, grated
  • Vine cherry tomatoes 2 small bunches


  • Step 1

    Preheat the oven to 190ºC/ Gas Mark 5. Cook the macaroni in a pan of lightly salted boiling water according to pack instructions, for about 10 minutes. Drain and return to the pan to keep warm.

  • Step 2

    Meanwhile melt the butter in a large pan, add the bacon and cook over a medium heat, stirring occasionally for 4-5 minutes or until the bacon is coloured. Stir in the flour and cook for one minute.

  • Step 3

    Gradually stir in the milk, and stir over a medium heat, until the sauce starts to thicken. Stir in the mustard powder and most of cheese, reserving a little for the top. Stir until the cheese has melted, then stir in the ranch dressing and season to taste with salt and freshly ground black pepper.

  • Step 4

    Stir the drained macaroni into the sauce, then transfer to an oven-proof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15-20 minutes until golden and bubbling.