Pin It I wasn't planning on making mac and cheese that night, but my cousin Tini called and said she was bringing people over in two hours. I had bacon in the fridge and a block of cheddar that needed using, so I threw together what I thought would be a basic comfort dish. When I pulled it out of the oven with that bacon crackling on top, everyone went silent for a second, then someone said it tasted like a hug with a crunch. That's when I knew this wasn't just another mac and cheese.
The first time I made this for my neighbors, I was worried the bacon would be too much. But watching them scrape their plates clean and ask if there were leftovers told me everything I needed to know. One of them even texted me the next morning asking for the recipe, which never happens. Now it's the dish I bring to potlucks when I want to make sure there's nothing left to carry home.
Ingredients
- Elbow macaroni: The classic choice because those little curves hold onto the cheese sauce like they were made for it, and they cook evenly without turning mushy if you pull them just before fully tender.
- Unsalted butter: Gives you control over the saltiness, especially since the bacon and cheese bring plenty of their own, and it makes the roux smooth and golden without any bitterness.
- All-purpose flour: This is what thickens the sauce and keeps it creamy instead of greasy, just make sure to whisk it constantly so you don't end up with lumps.
- Whole milk and heavy cream: The combination makes the sauce rich without being heavy, and the cream adds a silky texture that coats every noodle perfectly.
- Sharp cheddar cheese: This is the backbone of the flavor, tangy and bold, and it melts into the sauce without getting grainy if you grate it fresh.
- Mozzarella cheese: Adds that stretchy, gooey pull when you scoop it out, and it mellows the sharpness of the cheddar just enough.
- Gruyere or Monterey Jack cheese: Gruyere brings a nutty depth that makes people ask what your secret is, but Monterey Jack works if you want something milder and easier to find.
- Garlic powder, onion powder, smoked paprika: These three quietly do the work of making the sauce taste like more than just cheese, adding warmth and a hint of smokiness that plays off the bacon.
- Thick-cut bacon: You want the thick slices because they crisp up without burning and hold their texture even after baking, and the fat renders out to leave pure crunch.
- Panko breadcrumbs: They toast up lighter and crispier than regular breadcrumbs, and when you mix them with butter they turn into a golden crown on top.
- Parmesan cheese: Optional, but it adds a salty, nutty boost to the breadcrumb topping that makes it taste a little more special.
- Fresh parsley: Just a sprinkle at the end makes the whole dish look brighter and taste a little fresher, even though it's pure comfort food.
Instructions
- Get everything ready:
- Turn your oven to 200°C (400°F) and grease your baking dish so nothing sticks later. This is also the moment to pull out all your ingredients so you're not scrambling mid-recipe.
- Cook the pasta:
- Boil the macaroni until it's just shy of tender, because it'll finish cooking in the oven and you don't want it turning to mush. Drain it well and set it aside while you work on the good stuff.
- Make the bacon crispy:
- Lay the bacon flat on a parchment-lined sheet, dust it with pepper and garlic powder, and bake until it's deep golden and shatters when you break it. Let it cool a bit, then chop it into small pieces that will scatter through the dish.
- Start the cheese sauce:
- Melt the butter over medium heat and whisk in the flour, letting it bubble for a minute or two until it smells toasty but hasn't turned brown. This step is what keeps your sauce from tasting floury later.
- Add the milk and cream:
- Pour them in slowly while whisking so you don't get clumps, then keep stirring as it heats up and thickens into something that coats the back of a spoon. It should take a few minutes and you'll feel it change from thin to silky.
- Melt in the cheeses:
- Pull the pan off the heat and stir in all three cheeses until they disappear into a smooth, glossy sauce. Add your garlic powder, onion powder, paprika, salt, and pepper, and taste it to make sure it's bold enough.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese until every piece is coated and the sauce clings to the noodles. It should look creamy and abundant, not dry.
- Layer in the bacon:
- Spread half the mac and cheese in your baking dish, then scatter half the bacon crumble over it. Add the rest of the mac and cheese, then finish with the remaining bacon so every scoop gets some.
- Top with breadcrumbs:
- Mix the panko with melted butter and Parmesan if you're using it, then sprinkle it evenly over the top. This is what turns golden and crunchy in the oven.
- Bake until bubbly:
- Slide it into the oven for 15 to 18 minutes, watching for the top to turn golden and the edges to bubble up. Let it sit for 5 minutes before serving so it sets a little and doesn't fall apart on the plate, then scatter fresh parsley over the top.
Pin It The night I served this to my partner's family for the first time, his mom took a bite and said it reminded her of the mac and cheese her grandmother used to make, except with bacon. She asked for seconds before anyone else had finished their first plate. That's when I realized this dish doesn't just feed people, it brings back memories and makes new ones at the same time.
Making It Your Own
If you want to dial up the smokiness, add a tiny pinch of chipotle powder to the cheese sauce and watch it take on a deeper, warmer flavor. You can also swap the Gruyere for Monterey Jack if you want something milder, or throw in extra cheddar if that's what you have on hand. For a vegetarian version, skip the bacon and add sautéed mushrooms or roasted cauliflower for that satisfying crunch and texture everyone craves.
What to Serve Alongside
This is rich and indulgent, so I like to balance it with something light and crisp like a green salad with lemon vinaigrette or roasted asparagus with garlic. If you're feeling fancy, pour a citrusy white wine or a light beer that cuts through the creaminess. On nights when I just want comfort, I serve it on its own with crusty bread to soak up any extra sauce on the plate.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat better than almost any other mac and cheese I've made. Just add a splash of milk before microwaving or warming it in the oven so the sauce loosens up again. The bacon stays surprisingly crispy even after a day or two, which feels like a small miracle every time I pull it out for lunch.
- Cover it with foil if you're reheating in the oven so the top doesn't burn before the center warms through.
- You can freeze portions for up to two months, just thaw overnight in the fridge before reheating.
- If the sauce looks dry after reheating, stir in a little cream or milk and it'll come back to life.
Pin It Every time I make this, someone asks if it's complicated, and I have to laugh because it's just pasta, cheese, and bacon doing what they do best. The secret isn't some fancy technique, it's just layering good ingredients and letting them work together until they turn into something people remember.
Recipe Q&A
- → How do I achieve a crispy bacon topping?
Bake thick-cut bacon slices on a parchment-lined sheet at high heat until deep golden and very crispy, then crumble before layering on top.
- → Can I use different cheeses in the sauce?
Yes, Gruyère can be swapped for Monterey Jack or additional cheddar to adjust flavor and meltiness.
- → What is the best pasta to use?
Elbow macaroni is ideal for holding the creamy sauce and layering with toppings evenly throughout the dish.
- → How do I make the cheese sauce smooth?
Whisk melted butter with flour over medium heat, then gradually add milk and cream, stirring constantly until thickened before adding cheeses.
- → Any tips for added smoky flavor?
Incorporate a pinch of chipotle powder into the cheese sauce for an extra smoky depth without overpowering the dish.