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Macaroni, bacon, corn & 4 cheeses


  • Preheat oven to 200°C fan forced (220°C normal).
  • Melt the butter in a small pot and briefly cook the bacon, continually stirring.
  • Add the flour and cook over a very low heat, continually stirring. Then add the hot milk all at once with a decent amount of ground pepper and whisk well.
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente, adding the corn for the last minute or so. Drain well and set aside.
  • Add 100 gm Parmesan and the other cheese to the mornay sauce and gently cook until melted, continually whisking.
  • Then whisk in the cream and taste for seasoning, before adding the beaten egg yolks, pasta and corn. Combine well and transfer to a very large gratin dish (or any ovenproof dish). Sprinkle extra Parmesan on top and cook in the oven for about 20 mins.
  • Serve sprinkled with chopped parsley on top and a green salad on the side.
  • nb.  If pre-cooking the pasta, toss in a little oil.



  • 3 tbsp butter
  • 6 rindless bacon rashers, sliced
  • 3 tbsp plain flour
  • 1 litre milk, hot
  • sea salt & freshly ground pepper
  • 400 gm small penne or macaroni
  • 1 cup corn kernels
  • 100+ gm freshly grated Parmesan
  • 150 gm Fontina cheese, grated
  • 150 gm Mozzarella cheese, grated
  • 150 gm Gruyere cheese, grated
  • ¼ cup cream
  • 2 egg yolks, beaten
  • 2 tbsp chopped fresh parsley


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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