Bacon Mac and Cheese is the ultimate comfort food, blending creamy, velvety cheese with smoky, crispy bacon in every bite. This dish delivers a perfect harmony of rich flavors and indulgent textures, making it a crowd-pleaser for any occasion. Ready in just 35 minutes, it’s a quick yet satisfying meal that feels like a warm hug on a plate.
The gooey cheese sauce clings to tender pasta, while the bacon adds a savory crunch that elevates every forkful. Packed with 23g of protein per serving, it’s hearty enough to keep you full and happy. Whether it’s a cozy family dinner or a potluck star, this recipe promises to delight your taste buds and leave everyone asking for seconds.
Ingredients for Bacon Mac and Cheese
- 8 oz (226 g) elbow macaroni (dry)
- 8 strips thick-cut bacon (uncooked and cut into pieces)
- 2 Tablespoons butter (salted or unsalted is fine)
- ¼ cup (31 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon smoked paprika (optional)
- 3 cups (710 ml) whole milk (see note for different types of milk)
- 2 cups (226 g) freshly shredded sharp cheddar cheese (see note)
- ½ cup (57 g) freshly shredded gouda cheese
- 1 ½ Tablespoons salted butter
- ½ cup (30 g) seasoned panko
Step-by-Step Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly butter a 1 ½ quart baking dish. Set aside.
- Cook pasta: Cook the elbow macaroni according to package instructions. Drain, rinse under cold water, and toss with a teaspoon of olive oil. Set aside.
- Cook bacon: Place chopped bacon in a Dutch oven and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate. Once cooled, crumble or chop into small pieces.
- Make roux: Drain all but 2 Tablespoons of bacon grease. Add 2 Tablespoons of butter to the pot over medium heat. Once melted, sprinkle flour overtop and whisk until smooth. Cook, stirring, for 30-60 seconds to toast the flour.
- Add spices: Stir in salt, black pepper, garlic powder, onion powder, ground mustard, and smoked paprika (if using).
- Incorporate milk: While whisking, slowly pour in the milk. Continue to stir over medium heat until fully combined.
- Thicken sauce: Bring the mixture to a boil, then reduce heat and simmer, stirring constantly, until thickened. The sauce should coat the back of a spoon.
- Add cheese: Remove from heat and stir in shredded cheddar and gouda cheeses until melted and smooth.
- Combine pasta and bacon: Add cooked pasta and half of the chopped bacon to the cheese sauce. Stir well.
- Prepare panko topping: Melt 1 ½ Tablespoons of butter in a small saucepan. Add panko and cook, stirring frequently, until golden brown. Toss with the remaining bacon.
- Assemble and bake: Pour the mac and cheese into the prepared baking dish. Sprinkle the panko mixture evenly over the top. Bake for 15 minutes, then let cool for 5-10 minutes before serving.
Perfect Pairings: Serving Suggestions
This Bacon Mac and Cheese is a star on its own, but it pairs beautifully with a crisp green salad or steamed broccoli for a balanced meal. For a heartier option, serve it alongside grilled chicken or roasted pork chops. Don’t forget a slice of crusty bread to soak up every last bit of cheesy goodness!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a splash of milk over the mac and cheese and warm it in the oven at 350°F (175°C) for about 15 minutes, or microwave in 30-second intervals, stirring in between. The panko topping may lose its crunch, but the flavor will still be irresistible!
Switch It Up: Recipe Variations
Feel free to customize this dish to suit your taste! Swap the sharp cheddar for pepper jack for a spicy kick, or add a handful of spinach or roasted red peppers for extra veggies. For a smoky twist, try using smoked gouda instead of regular. The possibilities are endless—make it your own!
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked bacon to skip the frying step, or opt for pre-shredded cheese (though freshly shredded melts smoother). You can also prepare the cheese sauce and cook the pasta a day ahead, then assemble and bake just before serving. Dinner will be on the table in no time!
Bacon Mac And Cheese
Ingredients
- 8 oz elbow macaroni dry
- 8 strips thick-cut bacon uncooked and cut into pieces
- 2 Tablespoons butter salted or unsalted is fine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon smoked paprika optional
- 3 cups whole milk see note for different types of milk
- 2 cups freshly shredded sharp cheddar cheese see note
- 1/2 cup freshly shredded gouda cheese
For Panko Topping
- 1 1/2 Tablespoons salted butter
- 1/2 cup seasoned panko
Instructions
- Preheat your oven to 350F (175C) and lightly butter a 1 ½ quart baking dish. Set aside.
- Begin cooking the elbow macaroni according to package instructions. Once finished, drain, rinse under cold water, and toss with a teaspoon of olive oil. Set aside.
- Meanwhile, place chopped bacon in Dutch oven and turn stovetop heat to medium. Cook until bacon is crisped and then carefully remove bacon to a paper towel-lined plate. Set aside. Once cooled, crumble or chop bacon into small pieces.
- Drain all but approximately 2 Tablespoons of bacon grease and add 2 Tablespoons of butter to the pot over medium heat.
- Once butter has melted, sprinkle flour overtop and whisk until smooth and no lumps remain. Continue to cook, stirring, another 30-60 seconds to toast the flour.
- Add spices (salt, black pepper, garlic powder, onion powder, ground mustard, and smoked paprika, if using) and stir well.
- While still whisking, slowly pour in the milk. Continue to stir over medium heat until milk and butter are completely combined.
- While stirring frequently, bring mixture to a boil. Reduce heat and simmer, stirring constantly, until mixture is thickened. Your whisk or spoon should leave a trail through the sauce and it should coat the back of a spoon.
- Remove sauce from heat and add shredded cheeses. Stir until the cheeses are melted and the sauce is smooth.
- Add cooked, drained pasta noodles and half of the chopped bacon and stir well.
- Pour into prepared baking dish and begin preparing Panko seasoning.
- Melt butter in a small saucepan over medium heat. Add panko and cook, stirring frequently until panko is toasted golden brown.
- Add remaining bacon and toss with the panko. Sprinkle the mixture evenly over macaroni and transfer to 350F (175C) oven. Bake for 15 minutes then allow to cool for 5-10 minutes before digging in.