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BBQ BACON & MUSTARD MAC ’N’ CHEESE PIE
Rich, creamy cheese sauce gets a tangy twist from Mustard, while smoky bacon lardons add bite and texture. Cooked under BBQ smoke to golden perfection, it’s comfort in a cast-iron pot — low-key enough for weeknights, wow-worthy for weekends.
Ingredients
  • 300 g macaroni or pasta shells
  • 200 g bacon lardons
  • 30 g butter
  • 30 g plain flour
  • 500 ml milk
  • 150 g mature cheddar grated
  • 3 tbsp dijon Mustard
  • Salt & black pepper
  • 50 g breadcrumbs panko or stale bread crumbs
  • 1 tbsp olive oil or melted butter for breadcrumbs
  • Chopped chives or parsley to finish
Instructions
  1. Preheat the grill to 180°c and set for two zone cooking.
  2. Place the Lardons over direct heat in a pan and turn occasionally until crispy and brown all over.  Set aside and retain the bacon fat for later!
  3. Remove and allow to rest whilst preparing the pasta.
  4. Boil pasta until just al dente, drain, rinse under cold water, toss with a splash of oil, and set aside.
  5. Place a saucepan on the grill over direct heat or side burner, add the butter and melt, stir in flour to form a roux, then slowly whisk in milk until smooth, simmering until thickened. Remove from heat, stir in cheddar, mustard, and season to taste.
  6. Build the pie:  layer in the thick glossy mac and cheese then top with the layer of crispy lardons.
  7. Mix breadcrumbs with the bacon fat in a bowl then layer on top of the lardons.
  8. Place on indirect heat  and close the lid to bake for for 15–20 minutes, until bubbling and golden.
  9. Remove, and enjoy!