Bacon Mac and Cheese is everything you want in a comforting meal: creamy, cheesy pasta mixed with crispy, smoky bits of bacon. It’s the kind of dish that feels like a big warm hug on a plate, with the crispy bacon adding just the right crunch to the soft, cheesy noodles.
I love making this when I want something that’s both simple and a little special. The best part for me is how the bacon flavor sneaks into every bite, making the classic mac and cheese taste even better. I’ve found that using sharp cheddar cheese really brings everything together in the richest, creamiest way.
Serving it up straight from the oven when it’s bubbling and golden on top is my favorite. Sometimes I add a little extra cheese or sprinkle on some green onions for a fresh touch. It’s always a crowd-pleaser, perfect for cozy dinners or even casual get-togethers with friends and family.
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic, but cavatappi also works great to hold all the cheese sauce. You can substitute with shells or penne if you prefer those shapes.
Bacon: Bacon adds smoky crunch. If you’re avoiding pork, turkey bacon is a decent swap, though it’s less fatty. Cooking bacon slowly helps it get crispy without burning.
Cheese: Sharp cheddar provides bold flavor and creaminess. Adding Gruyère makes it a bit sweeter and silkier. If you want, you can try Colby or Monterey Jack for a milder sauce.
Milk & Roux: Whole milk creates a creamy sauce. For lighter options, try 2% milk, but whole milk or even half-and-half makes it richer. The roux (butter + flour) is key to thickening your cheese sauce smoothly.
Breadcrumbs: Panko breadcrumbs give a crunchy topping, but plain breadcrumbs or crushed crackers also work fine.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce can be tricky if it lumps or breaks. Use these simple steps for smooth results:
- Cook your roux: Melt butter, whisk in flour, and cook it for 1-2 minutes to get rid of that raw flour taste.
- Add warm milk slowly: Pour warm milk in a little at a time, whisking constantly to avoid lumps.
- Keep whisking: Stir as the sauce thickens over medium heat. If it sticks, lower the heat.
- Remove from heat before cheese: Adding cheese to very hot sauce can cause it to separate, so take it off the stove first.
- Add cheese gradually: Stir shredded cheese in little by little until melted and smooth.
Equipment You’ll Need
- Large pot – I recommend using this to boil the pasta easily without spilling. It keeps everything simple and less messy.
- Skillet or frying pan – Perfect for cooking the bacon until crispy and saving some bacon fat for the sauce, which adds flavor.
- Medium saucepan – Great for making the cheese sauce. It allows you to whisk smoothly without spills.
- Whisk – Essential for stirring the roux and cheese sauce; it keeps everything smooth and lump-free.
- Baking dish – Use a medium-sized dish to bake the mac and cheese so it gets bubbly on top and stays hot when served.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or pancetta for a different smoky flavor or added meatiness.
- Mix in sautéed mushrooms or jalapenos before baking for extra flavor and spice.
- Use different cheeses like Monterey Jack, Pepper Jack, or smoked cheddar for varied tastes.
- Add a touch of hot sauce or smoked paprika to the cheese sauce if you like it with a little kick.
Bacon Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni or cavatappi pasta
- 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 Gruyère cheese, shredded (optional for extra creaminess)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious bacon mac and cheese takes about 10 minutes to prep, 15 minutes to cook the pasta and bacon, and another 25 minutes in the oven to bake until golden and bubbly. In total, plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta and Bacon:
Start by preheating your oven to 350°F (175°C) and greasing a baking dish. Bring a large pot of salted water to a boil and cook the pasta according to its package instructions until just tender (al dente). Drain and set aside. While the pasta cooks, fry the bacon slices in a skillet over medium heat until crispy. Transfer the bacon to paper towels to drain, then chop into small pieces, saving a little bacon fat for later.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter along with the reserved bacon fat over medium heat. Whisk in the flour and keep stirring for 1–2 minutes to form a smooth paste called a roux. Slowly add the warm milk little by little while whisking to prevent lumps. Keep stirring until the sauce thickens, about 5 minutes. Remove the pan from heat and stir in the shredded cheddar, Gruyère (if using), Dijon mustard, garlic powder, salt, and pepper until the cheese melts and the sauce is silky.
3. Combine, Bake, and Serve:
Mix half of the chopped bacon into the cheese sauce, then stir in the cooked pasta. Pour this creamy mixture into your prepared baking dish. Sprinkle the remaining bacon pieces and panko breadcrumbs evenly over the top. Bake in the oven for 20–25 minutes until the top is golden brown and bubbly. Once done, take it out, sprinkle with fresh parsley, and serve warm. Enjoy your comforting plate of bacon mac and cheese!
Can I Use Frozen Bacon in This Recipe?
Yes, just be sure to fully thaw the bacon before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry before frying to get that perfect crispiness.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! You can prepare the dish up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven at 350°F until heated through, or microwave in short bursts stirring occasionally.
What Can I Substitute for Gruyère Cheese?
If you don’t have Gruyère, try using mozzarella, fontina, or Monterey Jack for a similarly creamy melt. This will slightly change the flavor but still keep the sauce deliciously smooth.
