Mac and Cheese with Bacon (Print View)

Creamy macaroni with a rich cheese sauce, topped with crispy bacon crumble and golden breadcrumbs.

# Components:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# Method:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Cook elbow macaroni following package instructions until just al dente. Drain and set aside.
03 - Arrange bacon slices on parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crispy and deep golden. Let cool slightly, then finely chop or crumble. Set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until foamy but not browned.
05 - Gradually whisk in whole milk and heavy cream, ensuring no lumps form. Bring to a gentle simmer while stirring until thickened, about 3 to 5 minutes.
06 - Remove from heat. Stir in sharp cheddar, mozzarella, and Gruyère until fully melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold the drained macaroni into the cheese sauce until evenly coated.
08 - Spread half of the mac and cheese in the prepared baking dish. Top with half of the bacon crumble. Add remaining macaroni mixture, then sprinkle with remaining bacon.
09 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese if using. Evenly sprinkle over the top. Bake for 15 to 18 minutes until golden and bubbling.
10 - Let the dish stand for 5 minutes before serving. Garnish with freshly chopped parsley.

# Expert Advice:

01 -
  • The bacon doesn't just sit on top—it's folded right into the layers, so every bite delivers that salty crunch.
  • Three cheeses make the sauce genuinely creamy and complex, not one-note or gluey.
  • It comes together in under an hour, which means you can serve something restaurant-quality on a weeknight without the stress.
02 -
  • If your cheese sauce breaks or looks grainy, you've either added cold cheese or your heat was too high—start over with a new batch because you can't fix it halfway through.
  • The bacon must be cooked in the oven separately; trying to fry it on the stovetop and fold it in means you'll end up stirring it into the bottom of the sauce where it gets soggy instead of crispy.
03 -
  • Don't skip whisking constantly when you add the milk—that's how you avoid lumps that will texture the entire sauce.
  • Pull the bacon out when it looks slightly darker than you think it needs to be, because it will continue cooking and crisping as it cools on the baking sheet.
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