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  • Jul 28th 2020
  • 0 comment

Preparation: 10 minutes
Cooking: 40 minutes
Total time: 50 minutes


  • 300 g macaroni
  • 2 garlic cloves, peeled
  • 150 g lardons
  • 500 ml milk
  • 1 tbsp mustard
  • 2 tbsp plain flour
  • 20 g unsalted butter
  • 150 g cheddar cheese, grated
  • 25 g parmesan, grated
  • 2 sprigs of thyme


  1. Place the macaroni into the cook processor bowl, filled with boiling water, and set the temperature to 100C for 5 minutes. Press Start to activate. Drain the pasta and rinse in cold water, set aside. Fit ‘Stir Assist’ blade and add the diced pancetta and the crushed garlic. Close the lid. Select STEW P5 and press start to activate Step 1.
  2. After Step 1 add the remaining ingredients and close the lid. Increase the cooking time to 45 minutes and press start to activate Step 2
  3. After Step 3 press cancel to exit the keep warm mode and add the cooked pasta to the cooking bowl and press quick stir for 10 seconds to incorporate into the sauce. Serve hot.


  • Macaroni and Cheese will keep, if covered well, for a few days. Simply place into the cooking bowl with a little milk and reheat using STEW P1
  • You can add almost any cheese to this dish simply kept total amount as in the recipe and play around with different types.
  • If you want to add some crunch to the dish you can bake the finished macaroni and cheese in an oven proof dish at 200C for about 10 minutes or until golden and crispy on top.