Bacon Mac and Cheese is the ultimate comfort food that brings together creamy, cheesy pasta with crispy, smoky bacon bites. The gooey melted cheese mixed with tender macaroni and crunchy bacon creates a perfect mix of textures and flavors that’s hard to resist.
I love making this dish when I want something simple yet totally satisfying. The bacon adds a little salty punch that takes regular mac and cheese to the next level. Pro tip: try to get the bacon extra crispy so you get that nice crunch in every bite.
This is the kind of meal I like to share with family or friends on a chilly evening. It’s great on its own or paired with a light salad to balance all the richness. Whenever I make this, it always disappears quick — everyone always asks for seconds!
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is classic for its perfect size and shape to hold cheese sauce. Feel free to swap with cavatappi, shells, or rotini if that’s what you have.
Bacon: Use thick-cut bacon if you can for extra crunch. Turkey bacon can work if you want a leaner option, but the flavor won’t be as smoky.
Cheese: Sharp cheddar gives that bold cheesy flavor, while Gruyere or mozzarella adds creamy smoothness. For a twist, try mixing in fontina or Monterey Jack.
Milk & Roux: Whole milk creates a creamy sauce, but 2% works well too. The roux (flour and butter cooked together) is key to a thick, velvety cheese sauce.
Panko Breadcrumbs: These add a lovely crunchy topping when baked. If you don’t have panko, regular breadcrumbs or crushed crackers work as substitutes.
How Do I Make the Cheese Sauce Smooth and Lump-Free?
A smooth cheese sauce is the heart of great mac and cheese. Here’s how to get it just right:
- Make the roux first by melting butter and whisking in flour; cook for 1-2 minutes to remove raw flour taste.
- Add warm milk slowly while whisking constantly to prevent lumps from forming.
- Keep stirring over medium heat until the sauce thickens and coats the back of a spoon.
- Remove from heat before adding cheese. Stir cheese in gradually off the heat to avoid graininess.
Taking time with these steps ensures you get a creamy, silky sauce that clings perfectly to the pasta.
Equipment You’ll Need
- Large pot – for boiling the pasta, I like a big one to keep everything from boiling over.
- Skillet or frying pan – great for cooking the bacon until crispy and saving some bacon fat for flavor.
- Medium saucepan – to make the cheese sauce, whisking milk and roux until smooth and thick.
- Wooden spoon or spatula – for stirring the cheese sauce and combining ingredients.
- Baking dish – if you choose to bake the mac and cheese with a crispy topping, a 9×13 inch dish works well.
- Grater – to shred the cheese, unless you buy pre-shredded cheese for convenience.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham to change the protein and add different flavors.
- Add sautéed mushrooms or caramelized onions for extra richness and texture.
- Mix in a dash of hot sauce, paprika, or smoked paprika for a smoky or spicy twist.
- Top with sliced jalapeños, chopped herbs, or a sprinkle of Parmesan before baking for extra flavor and crunch.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
Pasta & Bacon:
- 8 oz elbow macaroni
- 6 slices bacon
Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere or mozzarella cheese, shredded (optional for extra creaminess)
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
Topping (Optional):
- ½ cup panko breadcrumbs
How Much Time Will You Need?
This delicious Bacon Mac and Cheese takes about 10 minutes to prep, 15 minutes to cook on the stove, and if you want, another 20-25 minutes baking time for a bubbly, golden top. So about 45 minutes total if baking, or 25 minutes without baking.
Step-by-Step Instructions:
1. Cooking the Pasta & Bacon:
First, preheat your oven to 350°F (175°C) if you plan to bake. Cook the elbow macaroni in boiling water according to the package until just tender (al dente). Drain and set aside. Next, in a large skillet over medium heat, cook the bacon until crispy. Drain bacon on paper towels, then chop. Save a little bacon fat in the pan for flavor or drain it off for a lighter dish.
2. Making the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes while whisking constantly to create a smooth roux. Slowly add the warm milk, whisking constantly to avoid lumps. Continue to stir as the sauce thickens, about 5-7 minutes. Remove the pan from heat and stir in shredded cheddar and Gruyere or mozzarella until melted and smooth. Add Dijon mustard if you like. Season with salt and pepper to taste.
3. Combining & Baking (Optional):
Mix the cooked macaroni, cheese sauce, and most of the chopped bacon in a large bowl until well combined. If baking, pour the mixture into a greased baking dish, and sprinkle panko breadcrumbs and reserved bacon pieces on top. Bake for 20-25 minutes until golden and bubbly. If you prefer not to bake, just serve the mac and cheese warm topped with the reserved crispy bacon immediately.
Enjoy your creamy, cheesy Bacon Mac and Cheese with that perfect crispy bacon crunch in every bite!
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps the bacon cook evenly and get crispy.
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, adding a few extra minutes to the baking time until bubbly and hot.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to warm evenly. Add a splash of milk if the sauce thickens too much upon reheating.
Can I Use Other Types of Cheese?
Yes! Sharp cheddar and Gruyere are classic, but you can swap or add cheeses like Monterey Jack, fontina, or mozzarella for different flavors and textures. Just choose cheeses that melt well for the creamiest results.