Baked Bacon Mac and Cheese
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Get ready for the ultimate comfort food: Baked Bacon Mac and Cheese! This baked pasta is creamy, cheesy, and so delicious. Featuring crispy bacon, this dish is sure to impress even the pickiest of eaters!
Be sure to try these other cheesy dishes like Baked Cauliflower Mac and Cheese, Easy Taco Casserole, Baked Feta Tomato Pasta, and Instant Pot Mac and Cheese.
Why This Recipe Works
Indulgent & Delicious: If there is anything better than classic mac and cheese, it has to be baked bacon mac and cheese! This indulgent pasta dish uses your favorite shredded cheeses combined with a creamy white sauce and crispy bacon all topped off with crunchy panko breadcrumbs for the ultimate comfort food! Need I say more?
Simple to Make: Surprisingly, this impressive mac and cheese is actually very easy to make at home! After making the base of the sauce using butter, flour, broth, milk and cream, you simply mix everything else together and bake! I will almost always admit that homemade is better, and in this case it is so worth it!
Ingredients
My creamy baked bacon mac and cheese uses pantry staples to make the best meal ever! Here’s what you’ll need:
- Macaroni Elbows: I used classic macaroni elbows for this recipe, but you can use other small pasta shapes as well like cavatappi or small shells!
- Butter & Flour: When butter and flour are combined, it is called a roux. Roux is used to thicken up creamy sauces like we are doing here!
- Chicken Broth: Part of the liquid used in the sauce is chicken broth. I used low sodium chicken broth so I can control the amount of salt going into the mac and cheese!
- Shredded Cheese: I used a mix of sharp cheddar and gruyere in a 3:1 ratio. However, any hard cheese you have on hand or simply your favorite cheeses will work well!
- Bacon: Cook the bacon however you would like, just make sure it is nice and crispy! Chop it up into small, bite-sized pieces once it is ready.
- Panko Breadcrumbs: Panko breadcrumbs are spread across the top of the mac and cheese for a crunchy bite!
Here’s How to Make It
- Preheat & Cook Pasta: Preheat the oven to 375 and cook the pasta as per the packet instructions in boiling salted water until just about al dente. Drain and set aside. (not pictured)
- Cook the Roux: Melt the butter in a large saucepan over a medium heat. Once it is frothy, whisk in the flour. Cook for a few minutes, still whisking so that the sauce won’t taste of raw flour. (not pictured)
- Make Sauce: Gradually whisk in the chicken broth until you have a smooth sauce. Whisk in the milk and raise the temperature to medium high. Continue to cook, whisking often until the sauce is thick enough to coat the back of a spoon. (photos 1-3)
- Add Cream & Spices: Whisk in the heavy cream, garlic powder, dry mustard, cayenne and nutmeg before seasoning to taste with black pepper. (not pictured)
- Stir in Cheeses: Remove the white sauce from the heat and stir in 2/3 of the shredded cheese, along with the bacon and the cooked macaroni. Season to taste with salt and a little more pepper, if needed. (photos 4-5)
- Top with Breadcrumbs: Transfer the macaroni to a buttered baking dish and top with the rest of the cheese, followed by the breadcrumbs. (photos 6-7)
- Bake: Bake for 20-25 minutes until the macaroni is bubbly and golden. Leave to rest for 10 minutes before serving. (photo 8)
Expert Tips
- Shred your own cheese! Avoid using pre-shredded cheese, since that doesn’t melt as well. For a seamless and creamy sauce, you will want to shred the cheese from a block of cheese.
- Use thick, high quality bacon for the best flavor!
- Only add a small pinch of cayenne and nutmeg here! These are supposed to add a very subtle flavor and spice, so don’t add too much. Start with a little pinch and add more to taste.
- Love it spicy? Serve with some hot sauce on top for some additional spice!
Frequently Asked Questions
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days!
You want to use medium to sharp, hard cheese for mac and cheese. Cheese like sharp cheddar, gruyere and Monterrey jack are good cheeses to try. Avoid extra sharp aged cheddars since they don’t melt as well.
More Comfort Food Recipes to Try
- Easy Cheese Tortellini Pasta
- Chicken and Potatoes in Dijon Cream Sauce
- Creamy Mushroom Pasta with Bacon
- Cheesy Chili Mac
- Easy Creamy Potato Soup
Did you make this recipe? EXCELLENT. Please rate the recipe below and be sure to tag me on social when you snap a photo of your CDLC creation – I love seeing what you’re up to in the kitchen!
Baked Bacon Mac and Cheese
Ingredients
- 12 oz macaroni elbows
- 3 tbsp butter, plus extra for buttering the dish
- 3 tbsp flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- ¼ tsp garlic powder
- ¼ tsp dry mustard
- pinch of cayenne pepper
- pinch of ground nutmeg
- cracked black pepper, to taste
- 8 oz shredded cheese , see notes
- salt , to taste
- 8 slices of bacon, cooked until crispy and chopped
- 4 tbsp panko breadcrumbs
Instructions
- Preheat the oven to 375 and cook the macaroni elbows as per the packet instructions in boiling salted water until just about al dente. Drain and set aside.
- Melt the butter in a large saucepan over a medium heat. Once it is frothy, whisk in the flour. Cook for a few minutes, still whisking so that the sauce won't taste of raw flour.
- Gradually whisk in the chicken broth until you have a smooth sauce. Whisk in the milk and raise the temperature to a medium high heat. Continue to cook, whisking often until the sauce is thick enough to coat the back of a spoon.
- Whisk in the heavy cream, garlic powder, dry mustard, cayenne and nutmeg before seasoning to taste with black pepper.
- Remove the white sauce from the heat and stir in 2/3 of the cheese, along with the bacon pieces and the cooked macaroni. Season to taste with salt and a little more pepper, if needed.
- Transfer the macaroni to a butter baking dish and top with the rest of the cheese, followed by the breadcrumbs.
- Bake for 20-25 minutes until the macaroni is bubbly and golden. Leave to rest for 10 minutes before serving.
Notes
- A mix of sharp cheddar and gruyere works well in this recipe in a 3:1 ratio. However, any hard cheese you’ve got to use up in the fridge, or your favorites will also taste delicious!
- Grate your own cheese if you can as pre-shredded cheese tends to have additives to stop it from sticking in the bag that will change the texture of the sauce.
- Arguments were had testing this recipe if it included enough cheese. I like it this way and so did the majority of others, but some testers wanted more – so adding more cheese is totally an option!
- If you don’t have dry mustard to hand stir in 1 tsp of strong prepared mustard instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this could be made in the crockpot? I am in love with this recipe (eaten it several times, yum!) but I have 3 kids, one being a newborn, and do not have too much time to prep and stand in the kitchen.
I make a very similar dish but my sauce is a jar of alfredo mixed with a package of dry hidden valley ranch dressing, and a little of the bacon grease. It is delicious, and I use basically same ingredients but I add diced grilled chicken, mushrooms, and diced tomatoes. Beautiful colors and wonderful taste!
Sorry I meant to write that I also usually add peas as well, and I usually make a 2nd pan for my 2 daughters who find it too spicy and make it same way but add shredded cheddar to tone spice down some.
I accidentally put too many noodles, not enough sauce for it, already baked it, how can i fix it!
I would just make more sauce and put it on top or mix it in 🙂
Eat it hot or cold
Hi Velvet, this dish is intended to be eaten hot.
It’s my kids favourite meal and they beg me to make it.
Oh that’s so sweet! I’m happy to hear that! 🙂
In reference to the garlic, is it garlic salt? Garlic powder? Or minced garlic? I am unsure and would like to know before I give this recipe a try.
Hi Kate! It is minced garlic – thanks for the catch! 🙂
This was simply delicious! We had a crowd of people and everyone got seconds! There was not a single bite left!
I made this last night according to the recipe and it was amazing! I couldn’t stop eating it. I was hesitant at first about pepper jack since I’m generally not a fan, but it turned out soooo good! I plan on adding green chile next time for even more of a kick!
Sounds great! But should you use butter with the flour for a roux? Sounds like you might taste the flour if your don’t cook it out
Nope, no need to make a roux! You won’t taste the flour at all! 🙂
Glad to meet another member of the Sisterhood of the Pepper Jack. Live long and prosper.
Amen.
I love pepperjack cheese! This is a seriously awesome recipe Tiffany!
Pepperjack is my favvvvvv! Thanks Chelsea! 🙂