Bacon Mac and Cheese is the ultimate comfort food that brings together creamy, cheesy pasta with crispy, smoky bits of bacon. It’s that perfect combination of gooey cheese sauce coating every elbow macaroni, with bacon adding a wonderful crunch and a rich, savory flavor. You just know this dish is going to hit the spot on any day when you need a little food hug.
I love making Bacon Mac and Cheese because it’s easy to whip up but always feels special, like a treat for the whole family. One tip I always follow is to cook the bacon until it’s nice and crispy, then crumble it on top or mix it in so every bite has a bit of that smoky goodness. Sometimes I even save a few bacon pieces to scatter right before serving; that little extra crunch is amazing.
When I serve this dish, I like to pair it with a simple side salad or some steamed veggies to balance out the richness. It’s perfect for a cozy weeknight dinner or when friends come over and you want something everyone will love. Honestly, Bacon Mac and Cheese feels like a warm, comforting classic that never goes out of style—and it’s a smash hit whenever I bring it to the table.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheese sauce well. You can swap it with cavatappi, shells, or small penne if you prefer a different shape.
Bacon: Crispy bacon brings smoky flavor and crunch. Turkey bacon works as a leaner alternative, or try pancetta for a similar but slightly different taste.
Cheddar & Mozzarella: Sharp cheddar adds bold flavor, while mozzarella gives creaminess and stretch. For swaps, try Monterey Jack or Gouda for a different cheesy twist.
Panko Breadcrumbs: These create a nice crunchy topping. You can use regular breadcrumbs or crushed crackers if needed, but panko works best for texture.
How Do You Make a Smooth and Creamy Cheese Sauce?
Making the cheese sauce can seem tricky, but it’s all about the roux and slow whisking. Here’s my simple approach:
- Melt butter and whisk in flour to make a smooth paste (roux). Cook for 1-2 minutes without browning it.
- Slowly add the milk while whisking to avoid lumps. Keep stirring until it thickens and coats the spoon.
- Remove from heat before adding cheese to prevent it from becoming grainy.
- Stir in cheese gradually until melted and silky smooth.
Patience is key to getting that creamy, velvety sauce that clings perfectly to every pasta bite.
Equipment You’ll Need
- Large pot – for boiling the macaroni evenly without crowding.
- Cast-iron or oven-safe skillet – perfect for cooking bacon and baking the mac and cheese all in one dish.
- Medium saucepan – to make a smooth cheese sauce without burning.
- Whisk – helps blend the roux and milk smoothly for a creamy sauce.
- Wooden spoon or spatula – great for stirring the mac and cheese without scratching your pans.
- Baking dish (if not using an oven-safe skillet) – to bake the mac and cheese with a crunchy topping.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different meaty twist.
- Add chopped jalapeños or a pinch of cayenne for a spicy kick.
- Mix in steamed broccoli or roasted cauliflower for extra veggies and color.
- Try sharp white cheddar or pepper jack cheese for a bolder flavor.
How to Make Bacon Mac and Cheese?
Ingredients You’ll Need:
For the Pasta and Bacon:
- 8 ounces elbow macaroni
- 6 slices bacon
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For the Topping:
- ½ cup panko breadcrumbs
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This Bacon Mac and Cheese takes about 15 minutes to prepare, around 10 minutes to cook the pasta and bacon, and about 25 minutes baking time. So, you’ll need roughly 50 minutes from start to finish, including baking.
Step-by-Step Instructions:
1. Cook the Macaroni and Bacon:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package until just tender (al dente). Drain and set aside. Meanwhile, cook the bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon and drain on paper towels. Once cooled, crumble or chop it into small pieces. Keep about 1 tablespoon of bacon fat in the pan for later use.
2. Make the Cheese Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture is bubbly but not browned. Slowly whisk in the milk, making sure there are no lumps. Keep cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Take the sauce off the heat and stir in the shredded cheddar and mozzarella until melted and smooth. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.
3. Assemble and Bake:
Mix the cooked macaroni with the cheese sauce, stirring well so every piece is coated. Transfer half of this mixture to an oven-safe skillet or baking dish. Sprinkle half of the bacon pieces on top. Add the rest of the macaroni and cheese and top with the remaining bacon. Evenly sprinkle panko breadcrumbs over the top for a crunchy finish. Bake uncovered for 20-25 minutes until the top is golden and bubbly. Garnish with fresh parsley before serving, if you like. Enjoy your warm, cheesy, bacon-filled comfort meal!
Can I Use Frozen Bacon for This Recipe?
Yes, but make sure to thaw it completely before cooking for even crispiness. Thaw bacon overnight in the fridge or quickly in a sealed bag submerged in cold water. Then cook as directed until crispy.
How Can I Make This Recipe Vegetarian?
Simply skip the bacon and add extra cheese or roasted vegetables like mushrooms or bell peppers for flavor and texture. You can also use vegetarian bacon alternatives if you like.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to loosen the sauce if it’s thickened too much.
Can I Use Low-Fat Milk or Different Cheese Varieties?
Yes! You can substitute low-fat milk, but the sauce may be less rich. Feel free to experiment with cheeses like Gouda, Monterey Jack, or Pepper Jack for different flavors.
