Bacon Mac and Cheese is the ultimate comfort food that combines creamy, cheesy pasta with crispy, smoky bacon pieces. It’s a simple twist on classic mac and cheese that brings in an extra layer of flavor and texture, making every bite more satisfying.
I love making this dish when I need something warm and filling that feels like a big hug on a plate. The bacon adds just the right amount of crunch and saltiness that perfectly balances the rich, gooey cheese sauce. Plus, it’s really easy to toss everything together, which is always a win in my book.
One of my favorite ways to enjoy it is straight out of the oven, when the top is golden and bubbly. It’s perfect as a hearty side for a family dinner or just on its own when you’re craving something cheesy and delicious. Trust me, once you try this bacon mac and cheese, you’ll want to make it again and again!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheese sauce well. If you don’t have elbow macaroni, try cavatappi or shells—they offer a similar bite.
Bacon: Crisp bacon adds smoky flavor and crunch. Turkey bacon is a leaner swap, or omit for a vegetarian option and add smoked paprika for a smoky touch.
Cheese: Sharp cheddar gives a tangy depth, and Monterey Jack adds creamy meltiness. You can substitute Gouda or Colby for a different twist.
Milk & Roux: Whole milk keeps the sauce rich and creamy, but you can use 2% milk for a lighter version. The butter and flour roux is key for thickening; skip it and your sauce might be runny.
Panko breadcrumbs: They add a crunchy top but are optional. For a gluten-free version, try crushed cornflakes or gluten-free breadcrumbs.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
Getting your cheese sauce smooth is all about making a good roux and adding milk slowly:
- Melt butter over medium heat and stir in flour. Cook this mixture for 1-2 minutes to avoid a raw flour taste.
- Slowly whisk in warm milk bit by bit, stirring constantly so no lumps form.
- Keep stirring until the sauce thickens—about 5-7 minutes. This is your creamy base.
- Take it off heat before adding cheese; adding cheese to very hot sauce can make it grainy.
- Once the cheese is fully melted and smooth, your sauce is perfect ready to mix with pasta.
Patience and steady whisking make all the difference here. Warm milk helps things blend better, so don’t pour it in cold!
Equipment You’ll Need
- Large pot – for boiling macaroni; pick one with a lid to speed up boiling.
- Large skillet – to cook bacon evenly and get it nicely crispy.
- Medium saucepan – perfect for making the cheese sauce without crowding.
- Whisk – helps you mix the roux and milk smoothly to avoid lumps.
- Wooden spoon or spatula – for stirring the macaroni into the cheese sauce without scratching your pots.
- Baking dish – a 2 to 3-quart dish works well for baking the mac and cheese with a crispy topping.
Flavor Variations & Add-Ins
- Add cooked diced chicken or ground beef for extra protein and more hearty meals.
- Mix in steamed broccoli or sautéed spinach to sneak in some veggies and add color.
- Swap cheddar for smoked gouda or pepper jack for a smoky or spicy kick.
- Add a pinch of cayenne pepper or chili flakes if you like a little heat in your mac and cheese.
Bacon Mac and Cheese Recipe
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces elbow macaroni
- 6 slices bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/2 cup panko breadcrumbs (optional, for topping)
How Much Time Will You Need?
This Bacon Mac and Cheese recipe takes about 15 minutes to prepare and cook the pasta and bacon, 10 minutes to make the cheese sauce, plus 20 to 25 minutes of baking time. So, in total, you should set aside around 45 to 50 minutes to have it ready and delicious.
Step-by-Step Instructions:
1. Prepare the Pasta and Bacon:
First, preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until it is al dente. Drain the pasta and set it aside. Meanwhile, cook the bacon slices in a large skillet over medium heat until they are crispy. Transfer the bacon to paper towels to drain the excess fat, then crumble into small pieces. You can save some bacon fat to add extra flavor later if you like.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 to 2 minutes to create a roux. Slowly whisk in the warm milk bit by bit, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5 to 7 minutes. Remove from heat, then stir in the shredded sharp cheddar and Monterey Jack cheeses until the sauce is smooth and creamy. Add salt, black pepper, and paprika if you want a little extra flavor.
3. Combine and Bake:
Add the cooked macaroni and most of the crumbled bacon (reserve a little for topping) into the cheese sauce. Mix everything well to combine. Pour this cheesy mixture into a greased baking dish. If you want a crunchy, golden topping, sprinkle the reserved bacon and panko breadcrumbs evenly over the top. Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Remove from the oven and let it cool for a few minutes before serving.
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to fully thaw it in the refrigerator overnight or in a sealed bag submerged in cold water. Cook it until crispy before adding to the mac and cheese for the best texture and flavor.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! You can prepare the mac and cheese up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, stirring occasionally to keep the sauce creamy.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, crushed crackers, cornflakes, or regular breadcrumbs work well too. These alternatives will still add a nice crunchy topping to your baked mac and cheese.
