Bacon Mac and Cheese is a classic comfort dish that combines creamy, cheesy pasta with crispy, smoky bacon. It’s the kind of meal that feels like a big warm hug on a plate, perfect when you want something simple but seriously tasty. The gooey cheese sauce coats every nook of the macaroni, while the bacon adds a satisfying crunch and a punch of flavor that just makes everything better.
I love making this dish when I need a quick crowd-pleaser because it always disappears fast. My little tip is to cook the bacon until it’s extra crispy—that way, it stays crunchy even after you mix it in. You can also sprinkle some bacon bits on top for a little extra pop when serving, which always gets people excited. It’s simple but feels like a special treat, and I think that’s why everyone keeps coming back for more.
One of my favorite ways to enjoy Bacon Mac and Cheese is straight from the oven, with just a touch of golden-browned cheese on top. It’s great as a cozy dinner on its own or as a hearty side dish at family gatherings. Every time I make it, it reminds me of those easy, fun meals growing up that brought everyone to the table and got us smiling. It’s comfort food that always feels like home.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds sauce nicely, but you can swap in shells, cavatappi, or penne depending on what you have. Just pick any small, sturdy pasta that can trap cheese sauce well.
Bacon: Crispiness is key here. Thick-cut bacon gives great texture, but turkey bacon or plant-based bacon works if you want a lighter or vegetarian option. Cook until crispy to keep its crunch.
Cheese: Sharp cheddar brings bold flavor while Gruyère adds nuttiness and creaminess. If Gruyère isn’t available, Swiss or Monterey Jack are good stand-ins. Feel free to mix cheeses for richer taste.
Milk & Roux: Whole milk makes the sauce creamy. If needed, you can use 2% milk, but the sauce might be thinner. The butter and flour roux is essential for thickening; no shortcuts here for a smooth sauce.
How Do You Make the Cheese Sauce Smooth and Lumpy-Free?
Making a creamy cheese sauce without lumps can be tricky. Follow these simple steps:
- Start by melting butter and whisking in flour to make a roux. Cook it until bubbly to get rid of raw flour taste.
- Slowly add warm milk, whisking constantly. Adding milk gradually helps prevent lumps.
- Keep whisking over medium heat until the sauce thickens and can coat the back of a spoon.
- Turn heat low before adding cheese — adding cheese to a very hot sauce can cause it to clump.
- Stir gently until all cheese melts smooth. Don’t rush this step for best results.
With these tips, you’ll have a silky, rich cheese sauce that perfectly clings to each macaroni piece.
Equipment You’ll Need
- Large pot – perfect for boiling macaroni evenly without crowding the pasta.
- Large skillet or saucepan – great for cooking bacon and making the cheese sauce all in one pan.
- Whisk – helps you blend the roux and milk smoothly to avoid lumps in the cheese sauce.
- Colander – useful to drain the cooked pasta quickly and easily.
- Ovenproof baking dish (optional) – if you want a crispy baked top, this lets you finish the dish in the oven.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different, hearty flavor.
- Add sautéed mushrooms or caramelized onions to boost the umami and add texture.
- Mix in a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Stir in steamed broccoli or peas for a fresh, green touch that balances the richness.
How to Make Bacon Mac and Cheese?
Ingredients You’ll Need:
For The Pasta and Bacon:
- 8 ounces elbow macaroni (about 2 cups)
- 6 slices bacon
For The Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or more cheddar if unavailable)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For Garnish (optional):
- 2 tablespoons chopped fresh parsley
How Much Time Will You Need?
This Bacon Mac and Cheese recipe takes about 10 minutes to prep, 15 minutes to cook, and optionally 15-20 minutes to bake for a golden top. Overall, plan for around 30 to 45 minutes total if you bake it, or 25 minutes if you serve it right from the stovetop.
Step-by-Step Instructions:
1. Cook the Macaroni and Bacon:
Start by bringing a pot of salted water to boil. Add the elbow macaroni and cook until al dente, usually according to package directions, about 7-8 minutes. Drain and set aside. Next, in a large skillet over medium heat, cook the bacon until it’s nice and crispy. Remove the bacon and drain on paper towels, then chop it into small pieces. You can keep a bit of bacon fat in the pan for extra flavor in your sauce if you like.
2. Make the Cheese Sauce:
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is bubbly and lightly golden—this is called a roux and it will thicken your sauce. Gradually add the warmed milk, whisking nonstop to avoid lumps. Keep cooking and whisking until the sauce thickens and coats the back of a spoon, around 5 to 7 minutes. Then, lower the heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Add the Dijon mustard, garlic powder, salt, and pepper, and mix well.
3. Combine and Bake (Optional):
Fold the drained macaroni into the cheese sauce, stirring until the pasta is fully coated. Stir in half of the chopped bacon. If you like, transfer everything to a buttered baking dish, sprinkle the remaining bacon on top, and bake in the preheated oven at 350°F (175°C) for about 15-20 minutes, until bubbly and slightly golden. Garnish with chopped parsley before serving for a fresh touch.
Enjoy your warm, creamy, cheesy bacon mac and cheese, perfect for cozy dinners or sharing with friends and family!
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to thaw it completely in the fridge overnight or under cold running water before cooking. This helps it cook evenly and become crispy.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese up to step 9, then refrigerate it in an airtight container for up to 2 days. When ready, bake it as directed, adding a little extra milk if needed to keep it creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally. Adding a splash of milk while reheating helps maintain the creaminess.
Can I Use Different Cheeses?
Definitely! Sharp cheddar and Gruyère give great flavor, but you can swap Gruyère for Swiss, Monterey Jack, or even mozzarella for a milder taste. Just choose cheeses that melt well to keep the sauce smooth.
