Cook Video


This is potentially our yummiest recipe yet. We’ve always loved adding mustard to our mac and cheese, but we’ve stepped it up a notch by adding marmite in there too. The saltiness of the marmite goes great with our smoky bacon, and switching the normal macaroni used in mac and cheese for the gnocchi makes the comfort food classic crispier than usual. You could try this with any of our other porky products – with our pulled pork and sausages also tasting banging in mac and cheese.


• 1 pack of Jolly Hog Smoked Bacon
• 1 pack of Gnocchi (we used Gluten free gnocchi)
• Butter 40g
• Extra mature Cheddar x 350g
• Milk x 300ml (you can chuck in an extra 100ml of milk to make the dish creamier and more saucy)
• 2 tbsp Marmite
• 2 tbsp Dijon Mustard
• Plain flour (we used Doves gluten free flour) x 1 and a half tbsp.


• Remove the gnocchi from the pack and add into a glass bowl.
• Pour boiling water into the bowl, covering the gnocchi and leave for 2 minutes before draining.
• Grate cheddar into a bowl and set aside.
• Chuck your butter into a sauce pan and heat on medium heat on a hob.
• Add your tablespoons of flour to the butter and stir with a whisk (or a fork, because we didn’t have a whisk around!). It should begin to form a bit more of a paste.
• Next, add in your milk, stirring in a small amount at a time.
• Chuck your grated cheese in and continue to stir. The sauce will soon thicken into a proper cheesy sauce.
• Once it’s thickened, add in 2 tbsp marmite and 2 tbsp mustard.
• Chuck your gnocchi into an oven-proof tray and then pour the cheesy sauce on top, making sure it’s all covered.
• Cook in the oven for 20-30 mins on 200c fan/ 220c oven. After 5 mins add our bacon chopped up into small pieces.
• Check back after 10 mins. Remove once the cheese sauce and bacon is browned and crisped and wait 10 mins before serving.

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