Mayfield Souffled Macaroni Cheese

Prep time

20 min

Cooking time

15 min




50g butter
6 rashers oak-smoked bacon, finely chopped (optional)
1 large onion, finely chopped
4 tbsp plain flour
550ml milk
2½ tbsp mustard powder
1½ tsp cayenne pepper
4 eggs, separated
150g cream cheese
150g Mayfield cheese
150g Holmbury cheddar
350g macaroni
Salt and black pepper


Melt the butter in a saucepan and fry the bacon, if using, until crisp. Remove with a slotted spoon and set aside. Add the onion and soften, but do not allow to colour, then mix in the flour until you have a smooth paste.

  1. Slowly pour in the milk, whisking until smooth after each addition.
  2. Remove from the heat, allow to cool a little, then mix in the mustard powder, cayenne pepper, lightly beaten egg yolks and cream cheese, followed by 100g each of the Mayfield and Holbury cheddar.
  3. Preheat the oven to 200C/400F/gas mark 6 and warm an ovenproof dish in it.
  4. Meanwhile, cook the pasta in a large pan of salted water for 5 minutes, then drain.
  5. Pour over the cheese sauce and bacon, if using, and mix well. Season to taste.
  6. Whisk the egg whites to soft peaks in a large bowl, then carefully fold them into the macaroni mix.
  7. Spoon into the hot dish, sprinkle over the rest of the cheese and bake for 12-15 minutes or until golden.

Eat with a green salad to assuage some of your guilt.