Macaroni and Bacon

During the war, pasta became more popular in Britain due to its cheap but filling nature. You could obtain two boxes of macaroni for 1 rationing stamp. This is a really simple pasta recipe which shows that you can still have comfort food whilst following a rationing quota. The dish serves 4 and could be served with some green vegetables.


15g fat

60g onion, peeled and chopped

60g bacon, chopped

1 pint vegetable stock

170g macaroni


  1. Melt the fat in a pan and fry the leek and bacon until lightly browned
  2. Add the stock to the pan and bring to the boil
  3. Once boiling, add the macaroni and season to taste
  4. Cook for 20 minutes or until the macaroni is tender and the water is absorbed


You can find the original recipe here alongside other traditional wartime dishes.