Bacon Mac and Cheese is the ultimate comfort food that combines creamy, cheesy pasta with crispy, salty bacon bits. The gooey melted cheese coats every nook and cranny of the macaroni, while the bacon adds a satisfying crunch and smoky flavor that makes every bite special.
I love making this dish when I want something easy but totally comforting. It’s one of those recipes where you can’t help but smile as you eat it, thanks to the rich cheese sauce and those little bursts of bacon goodness. Sometimes I like to sprinkle a bit of extra cheese on top and pop it under the broiler for a few minutes to get a crunchy, golden crust that’s hard to resist.
This macaroni and cheese is perfect for a cozy dinner on a chilly night or as a crowd-pleasing side for family gatherings. Whenever I bring it to potlucks, everyone asks for the recipe because it’s that good and feels like a warm hug in a bowl. Plus, it’s so easy to make that it quickly became a favorite in my kitchen!
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. You can swap for cavatappi or shells if you want a twist—they also catch cheese nicely.
Bacon: Using thick-cut bacon gives great crunch. For a faster option, try pre-cooked bacon or turkey bacon for a lighter choice.
Cheddar Cheese: Sharp cheddar adds bold flavor. Mixing in mozzarella gives creaminess and stretch. If needed, try gouda or Monterey Jack for a smooth melt.
Milk: Whole milk makes the sauce rich and creamy. For a lighter version, use 2% or a non-dairy milk like oat, but keep it unsweetened.
Butter and Flour (Roux): These thicken your cheese sauce. Use gluten-free flour if avoiding gluten, or cornstarch stirred into cold milk as a substitute.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making a silky cheese sauce is all about patience and whisking well. Follow these steps:
- First, cook butter and flour over medium heat for a minute or two to make a roux. This removes the raw flour taste.
- Gradually add warm milk in small amounts while whisking constantly to avoid lumps.
- Keep whisking as the sauce thickens—this stops it from sticking or getting grainy.
- Once thick, remove from heat and gently stir in cheese off the heat to prevent overheating and clumping.
- Season last with salt, pepper, and mustard. Taste and adjust as needed.
Taking your time here makes your mac and cheese creamy and smooth every time.
Equipment You’ll Need
- Large pot – perfect for boiling macaroni without crowding the noodles.
- Skillet or frying pan – great for cooking crispy bacon evenly.
- Medium saucepan – to make the cheese sauce smoothly in one spot.
- Whisk – helps you blend the roux and milk without lumps.
- Baking dish (about 8×8 inches) – holds the mac and cheese for baking and browning the top.
- Wooden spoon or spatula – easy for mixing the pasta and sauce without breaking the noodles.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a meaty twist that’s just as tasty.
- Add cooked broccoli or spinach to sneak in some greens and fresh flavor.
- Stir in a pinch of smoked paprika or cayenne for a gentle kick and smoky depth.
- Mix in pepper jack cheese with the cheddar for a creamy, spicy upgrade.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni
- 6 slices bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook the noodles and bacon, plus another 25 minutes baking time. In total, plan for around 40 minutes to enjoy this delicious Bacon Mac and Cheese.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 350°F (175°C). Then, cook the macaroni according to the package directions until it’s just tender (al dente). Drain the pasta and set it aside while you make the sauce.
2. Cook the Bacon:
In a large skillet over medium heat, cook the bacon slices until they’re crispy. Remove and place them on paper towels to drain any extra grease. Once cool, crumble the bacon into small pieces. Save about 1 tablespoon of the bacon grease for your sauce.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter together with the reserved bacon grease over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until it’s bubbly and lightly golden. Slowly whisk in the warmed milk, keeping the mixture smooth. Stir often until the sauce thickens (about 5 to 7 minutes).
Take the sauce off the heat and stir in sharp cheddar, mozzarella, Dijon mustard, garlic powder, salt, and pepper. Mix until the cheese melts completely and the sauce is creamy.
4. Combine Macaroni, Bacon, and Cheese:
Add the drained macaroni and most of the crumbled bacon (save some for the topping) to the cheese sauce. Stir everything together so the pasta is fully coated with cheesy goodness.
5. Bake and Serve:
Pour the mac and cheese into a greased baking dish. Sprinkle Parmesan cheese and the reserved bacon pieces over the top. Bake in the preheated oven for 20-25 minutes until the top is golden and bubbling.
Optional: Garnish with freshly chopped parsley before serving for a lovely pop of color and flavor.
Enjoy your creamy, cheesy, and crispy Bacon Mac and Cheese—a perfect comfort food treat!
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but make sure to thaw it completely in the fridge overnight or quickly in cold water. Cook it thoroughly until crispy before adding it to the dish.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese up to the baking step, cover it tightly, and refrigerate for up to 2 days. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the sauce seems too thick.
Can I Substitute the Cheese?
Yes! Feel free to swap the cheddar or mozzarella with cheeses like gouda, Monterey Jack, or pepper jack for a different flavor profile. Just make sure they melt well for a creamy sauce.