Bacon Mac and Cheese is a classic comfort food that combines creamy, cheesy pasta with the crispy, smoky goodness of bacon. This dish is all about that rich, melty cheese sauce hugging every bite of macaroni, with little pockets of bacon adding a chewy and crunchy contrast.
I love making bacon mac and cheese when I want something that feels like a big, warm hug on a plate. The bacon makes it feel extra special and adds a little punch to the cheesy richness. One tip I have is to cook the bacon just right—crispy but not burnt—so it mixes perfectly with the creamy noodles.
This recipe is perfect for family dinners or when friends come over and you want to serve something that everyone will dig into happily. I sometimes add a sprinkle of extra cheese on top and pop it under the broiler for a couple of minutes to get a golden crust—it’s always a crowd-pleaser that leaves everyone asking for seconds!
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. You can swap with shells, cavatappi, or penne if you like a different texture.
Bacon: Use thick-cut bacon for extra crunch. For a lighter option, turkey bacon works too, though it’s less smoky.
Cheese: Sharp cheddar gives bold flavor. Mixing mozzarella adds creaminess. Parmesan adds a nice salty kick. Feel free to swap cheddar for gouda or Monterey Jack.
Milk: Whole milk makes the sauce rich. You can use 2% or even a mix with cream for extra creaminess. For dairy-free, try unsweetened oat milk with a bit of vegan butter.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making a roux (butter + flour) right and whisking in milk gradually is key to a smooth sauce.
- Start by melting butter, then add flour and stir constantly for 1 minute – this cooks out the raw flour taste.
- Slowly add cold milk in small amounts while whisking nonstop – this prevents lumps.
- Cook until the sauce thickens and coats the back of a spoon before adding cheese.
- Remove from heat before adding cheese to keep it from getting grainy.
Patience with stirring and gradual milk addition makes the difference between creamy and clumpy cheese sauce.
Equipment You’ll Need
- Large pot – I use this to cook the pasta easily and quickly.
- Skillet or frying pan – perfect for crisping up the bacon and adding flavor.
- Saucepan – necessary for making the cheese sauce, keeping it smooth and thick.
- Whisk – helps blend the sauce ingredients without lumps.
- Oven-safe dish or baking casserole – for baking and browning the mac and cheese topping.
- Sharp knife and cutting board – for chopping the bacon and optional parsley garnish.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for different meaty flavors.
- Add a dash of smoked paprika or chili powder to give it a smoky or spicy kick.
- Use different cheeses such as Pepper Jack, Gouda, or Swiss for unique taste twists.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
Main Ingredients:
- 8 oz elbow macaroni
- 6 slices bacon
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
Preparation and cooking time takes about 40 minutes. This includes cooking the macaroni, preparing the cheese sauce, crisping the bacon, assembling the dish, and baking it to golden perfection.
Step-by-Step Instructions:
1. Prepare the Pasta and Bacon:
Preheat your oven to 350°F (175°C) and grease an oven-safe dish. Cook the elbow macaroni in boiling salted water until al dente, then drain. Meanwhile, cook the bacon slices in a skillet over medium heat until crispy. Place the bacon on paper towels to drain, then chop into small pieces. You can save a bit of bacon grease for flavor if you like.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to form a smooth roux without lumps. Slowly add the milk while whisking continuously. Keep cooking and whisking until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in cheddar, mozzarella, Parmesan cheese, salt, pepper, and garlic powder until fully melted and smooth.
3. Assemble and Bake:
Add half of the cooked bacon and macaroni into the cheese sauce and stir gently to mix. Pour the mixture into the prepared baking dish. Sprinkle the remaining bacon evenly on top. Place the dish in the oven and bake uncovered for 20 to 25 minutes until bubbly and golden on top. Garnish with fresh parsley if you like. Serve warm and enjoy your delicious, creamy Bacon Mac and Cheese!
Can I Use Frozen Bacon for This Recipe?
Yes! Just make sure to fully thaw the bacon in the fridge overnight before cooking. Pat it dry to remove excess moisture for crispy bites.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely. Prepare the mac and cheese and assemble it in the baking dish, then cover and refrigerate for up to 24 hours. When ready, bake slightly longer to heat through.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even warmth.
What If I Don’t Have Sharp Cheddar?
You can substitute with other flavorful cheeses like aged gouda or Monterey Jack. Just pick cheeses that melt well and have a rich taste to keep it creamy and delicious.