Is there anything more comforting than a big bowl of creamy, cheesy macaroni and cheese mixed with crispy bacon? This Macaroni and Cheese with Bacon recipe is pure comfort food magic—easy to make, packed with flavor, and perfect for cozy nights in or weekend family dinners. Even if you’re a beginner in the kitchen, I promise this dish will make you feel like a pro. Let’s get started!
Why You Will Love This Recipe
This isn’t your ordinary boxed mac and cheese. We’re combining sharp cheddar for tanginess, creamy Monterey Jack for meltability, and smoky bacon for that *chef’s kiss* crunch. It’s rich without being too heavy, and the golden breadcrumb topping adds just the right texture. Best of all, you can prep most of it while the pasta cooks, so it comes together fast!
Ingredients:
- 8 oz elbow macaroni
- 6 slices thick-cut bacon
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1⁄2 cups whole milk
- 1⁄2 cup heavy cream
- 1⁄2 tsp garlic powder
- 1⁄2 tsp smoked paprika
- 1⁄2 cup panko breadcrumbs
- Salt and pepper to taste
Ingredient Prep Guide
Bacon: Cook it until crispy, then chop into small bits. Save 1 tbsp of bacon grease—it adds amazing flavor to the cheese sauce.
Cheese: Shred it yourself! Pre-shredded cheeses have anti-caking agents that can make sauces grainy. A box grater works great.
Milk and Cream: Let them sit at room temperature for 10 minutes before using. Cold dairy can cause the sauce to seize.
Panko: Mix with a teaspoon of melted butter before topping the mac and cheese for extra crunch.
Equipment & Tools
- Large pot (for boiling pasta)
- Skillet (for cooking bacon)
- Medium saucepan (for cheese sauce)
- Whisk
- 9×13-inch baking dish
- Colander
- Mixing bowls
Step-by-Step Instructions
Step 1: Cook the macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside. Pro tip: Undercook the pasta slightly—it’ll finish cooking in the oven!
Step 2: In a skillet, cook bacon over medium heat until crispy. Transfer to paper towels, then chop. Keep 1 tbsp of the bacon grease.
Step 3: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden (this is your roux—don’t rush it!). Slowly pour in milk and cream while whisking constantly to avoid lumps. Stir in garlic powder, smoked paprika, bacon grease, salt, and pepper.
Step 4: Reduce heat to low. Gradually add cheeses, stirring until melted and smooth. Combine sauce with cooked macaroni and half the bacon. Pour into a greased baking dish. Top with buttered panko and remaining bacon.
Step 5: Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving—this helps the sauce thicken!
Key Details
Total Time: 50 mins (Prep: 25 mins | Cook: 25 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Large pot, skillet, saucepan, whisk, baking dish
Serving Suggestions
Pairings: Serve with a crisp green salad or roasted broccoli to balance the richness. A cold beer or iced tea works great for drinks!
Presentation: Scoop into individual bowls and sprinkle extra bacon on top. Add a parsley sprig for a pop of color.
Occasions: Ideal for game day, potlucks, or Sunday dinners. Kids and adults alike will beg for seconds!
Pro Tips
Cheese Varieties: Swap Monterey Jack for Gouda or Colby for different flavors. Avoid pre-shredded cheese—it doesn’t melt as smoothly.
Sauce Consistency: If the sauce feels too thick, stir in a splash of warm milk. Too thin? Simmer a bit longer while stirring.
Crispy Topping Hack: Broil the mac and cheese for the last 2-3 minutes of baking for an extra-crunchy breadcrumb layer.
Storage and Reheating Instructions
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes (microwaving can make the sauce oily). Add a spoonful of milk before reheating to keep it creamy.
Troubleshooting
Grainy Sauce: This happens if the heat is too high when melting cheese. Always melt cheese over low heat and stir constantly.
Dry Mac and Cheese: Use plenty of sauce—it should look “soupy” before baking. The pasta absorbs liquid as it cooks.
Bland Flavor: Boost it with a pinch of cayenne, extra bacon, or a dash of hot sauce!
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and substitute the flour with a 1:1 gluten-free flour blend. Check that all other ingredients (like bacon) are gluten-free.
Can I prepare this dish ahead of time?
Absolutely. Assemble the mac and cheese (without baking), cover, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time if cooking cold.
Can I freeze mac and cheese with bacon?
Freeze unbaked portions in airtight containers for up to 2 months. Thaw overnight in the fridge before baking as directed.
Macaroni and Cheese with Bacon
Ingredients
- 8 oz elbow macaroni
- 6 slices thick-cut bacon
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Cook the macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside.
- In a skillet, cook bacon over medium heat until crispy. Transfer to paper towels, then chop. Keep 1 tbsp of the bacon grease.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Slowly pour in milk and cream while whisking constantly. Stir in garlic powder, smoked paprika, bacon grease, salt, and pepper.
- Reduce heat to low. Gradually add cheeses, stirring until melted and smooth. Combine sauce with cooked macaroni and half the bacon. Pour into a greased baking dish. Top with buttered panko and remaining bacon.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.
