Bacon, Cheese, and Macaroni

I came up with this recipe during the recent rains. I usually stock up on a variety of ingredients during the northeast monsoon as depressions form in the Bay of Bengal and we can get heavy rain for even a week, but this time I was caught unprepared. I had these ingredients on hand and quickly whipped up this dish which was very well received by my children. It is a warm, high energy and high protein dish that is ideally suited for a cold and wet rainy day.

Bacon, Cheese, and Macaroni

Bacon, Cheese, and Macaroni

With bacon and cheese and macaroni this is clearly not for anyone who is watching their waistline or on a low fat diet. If you are looking for comfort food you can’t go wrong with this 🙂


  • 400 g Elbow Macaroni
  • 200 g Bacon, chopped
  • 1 C diced or grated Cheese
  • 1 large Onion, diced
  • 1/3 C diced Garlic
  • 1 tsp Pepper powder
  • 3 T Vegetable Oil + 1 T for boiling the macaroni
  • Salt to taste


  1. Boil the macaroni in 2 litres of water to which salt and 1 T of oil have been added.
  2. Remove from heat when macaroni is tender. Drain in a colander.
  3. Heat 3 T oil in a large kadai or wok.
  4. Add the chopped bacon and fry till almost crisp.
  5. Add the diced garlic and fry for a minute
  6. Add the diced onion, stir and fry till tender.
  7. Add 1 tsp of salt and pepper powder. Stir.
  8. Transfer the drained macaroni to the kadai. Stir and mix well with the bacon-onion mixture.
  9. Remove from heat, add the diced cheese, and mix.
  10. Serve immediately.


  1. Oil is added when cooking the macaroni to prevent the macaroni from sticking.
  2. The kadai or wok should be large enough to hold and stir the macaroni, which increases greatly in volume when you cook it.
  3. I used processed cheese which is most easily available. You can use the cheese of your choice.
  4. You can save a lot of time by boiling the macaroni first before you start the dicing and grating.

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