Macaroni Cheese with Bacon

Code: 287
Code: 287

Macaroni Cheese with Bacon


Rigatoni pasta, cherry tomatoes and smoked streaky bacon pieces in a rich cheese sauce.

Topped with a Cheddar & parsley crumb.

  • Low Sugar
  • High Protein


Typical Values per 100g per serving
Energy Kcal 89 725
Energy KJ 372 3038
Protein 10.3 38.1
Carbohydrates 14.3 52.9
of which sugars 0.6 2.2
Fat 10.9 40.3
of which saturates 6.4 23.7
Fibre 0.8 3.0
Salt 0.73 2.7

Cooking Instructions

Microwave 700W 900W
Remove sleeve and pierce film lid.
Heat on FULL POWER for: 5 mins 4 mins
Gently shake pack and heat on FULL POWER for a further: 4 mins 4 mins
Leave to stand in the microwave for: 1 min 1 min
Remove film lid and serve.
Pre-heat oven to 200ºC/400ºF, Gas Mark 6.
Remove sleeve, pierce film lid, place on baking tray.
Cook in the centre of the oven for 35-40 minutes (fan ovens may vary).
Remove film lid for the last 15 minutes and serve.


Water, Cooked Pasta (18%) [Water, Durum Wheat Semolina], Butternut Squash (14%), Milk, Cherry Tomatoes (6%), Wholemeal Breadcrumb [Wholemeal Wheat Flour, Yeast, Salt], Cooked Smoked Streaky Bacon (2%) [Pork Belly, Salt, Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrate)], Cheese Powder (Milk), Thickener (Acetylated di-starch adipate), Whipping Cream (Milk), Cheddar Cheese (1%) (Milk), Skimmed Milk Powder, Cheese Stock [Cheese Powder (Milk), Glucose Syrup, Water, Yeast Extract, Salt, Sunflower Oil, Natural Flavouring], Salt, Rapeseed Oil, Parsley (0.1%), Cracked Black Pepper, White Pepper, Nutmeg, Paprika, Mustard Powder.

Please be aware that our recipes or suppliers may occasionally change to ensure we have the best quality ingredients and flavour for our customers. We try to minimise these changes however more than one recipe could be available at the same time for a specific meal. Therefore, please refer to the label on the meal as this will provide the ingredients and allergens used within that specific recipe. If you have any questions or concerns, then please contact your local team. 

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