There’s something magical about the sound of bubbling cheese and the rich aroma of crispy bacon filling your kitchen. This baked mac and cheese with bacon is the ultimate comfort food that brings back childhood memories, especially when you crave that cozy vibe after a long day. It’s the kind of dish that transforms any gathering into a feast.
Imagine creamy pasta enveloped in a cheesy sauce, topped with crispy bacon and a crunchy panko crust. It’s like your grandma’s classic recipe but supercharged with flavor and simplicity. This mouthwatering casserole uses ingredients you probably have sitting in your pantryeasy and satisfying for the whole family. It’s a crowd-pleaser that makes leftovers almost better than the first bite!
I started whipping this up for family get-togethers back in 2015, and it quickly became a staple at our dinner table. One night, my niece exclaimed, “This is the best mac and cheese ever!” right after the first bite. The trick? Baking it longer so that that crunchy topping gets just perfect. With years of recipe testing under my belt, I promise, this one is a keeper!
Thomas Baker
Baked Mac and Cheese with Bacon Recipe Best Comfort Food
This Baked Mac and Cheese with Bacon is a creamy, cheesy delight loaded with crispy bacon pieces and topped with a crunchy breadcrumb crust. Perfectly satisfying, this Bacon Mac and Cheese Casserole offers a rich and melty experience with a Cheesy Bacon Mac and Cheese Bake finish. Enjoy the irresistible Loaded Bacon Ranch Mac Cheese flavor with a Crispy Bacon Mac Cheese Panko Top that makes it the ultimate comfort food.
2 oz. Parmesan cheese, shredded or grated (about 1/2 cup)
6 thick-cut bacon slices, cooked and crumbled, divided
1/3 cup all-purpose flour
1 tsp. black pepper
1 tsp. dry mustard
3 cups whole milk
1 cup whole buttermilk
1/3 cup unsalted butter, plus more for greasing dish
12 oz. extra-sharp Cheddar cheese, shredded (about 3 cups)
4 oz. Monterey Jack or provolone or mozzarella cheese, shredded (about 1 cup)
2 large eggs, well beaten
Method
Set your oven to 350°F and bring 3 quarts of water to a rolling boil in a large pot. Add the macaroni and 1 tablespoon of kosher salt to the boiling water and cook until the pasta is tender but still has a bite, about 6 minutes, stirring occasionally. Reserve 2 cups of the pasta cooking water before draining the macaroni; then return it to the pot and cover to keep warm.
Butter a 13 by 9-inch baking dish generously and set aside. In a bowl, combine the fresh breadcrumbs, Parmesan cheese, and half of the cooked crumbled bacon for the topping and put it aside. In a small bowl, whisk together the flour, black pepper, dry mustard, and the remaining 1 1/2 teaspoons kosher salt. In a medium saucepan, gently warm the whole milk and buttermilk over medium heat without stirring, until it just starts steaming but does not boil, about 4 to 5 minutes. Remove from heat.
In a large heavy saucepan over medium-high heat, melt the butter. Whisk in the flour mixture and keep stirring until the blend thickens, looks smooth, and has a golden hue with a toasted scent, about 2 minutes.
Gradually pour in the warm milk mixture while whisking continuously. Increase the heat to high and bring to a boil. Stir frequently until the sauce thickens and coats the back of a spoon, about 3 minutes.
Remove the pan from heat and add the shredded Cheddar and Monterey Jack cheeses. Stir in the beaten eggs until you have a silky, uniform cheese sauce.
Uncover the macaroni and stir it well; if it seems clumpy, mix in a little of the reserved warm pasta water and drain again if necessary. Add the cheese sauce and the remaining crumbled bacon to the pasta and stir gently to combine everything evenly.
Pour the mixture into the prepared baking dish and sprinkle the breadcrumb topping evenly over the surface.
Bake in the preheated oven for 35 to 40 minutes, or until the mac and cheese is set, puffed up, and has a lightly browned, crispy top. Let it rest slightly, then serve warm for the best comfort food experience.
Notes
For an extra crispy topping, you can broil the mac and cheese for 1-2 minutes at the end of baking, watching carefully to prevent burning. Leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of milk.
Why You’ll Love This Baked Mac and Cheese with Bacon
This dish brings nostalgia with every bite, reminding you of cozy family dinners.
The rich combination of cheeses creates a creamy texture that will leave you dreaming about it.
Crispy bacon adds the perfect crunch, elevating it to next-level comfort food.
It’s a crowd-pleaser, making it perfect for any gathering or special occasion.
Key Ingredients & Tools
Bacon: Thick-cut and cooked to crispy perfection for a flavorful kick.
Large elbow macaroni: The classic choice that captures all that cheesy goodness.
Cheeses: A mix of extra-sharp Cheddar and Monterey Jack for a melty experience.
Fresh breadcrumbs: Topped for that irresistible crispy layer.
Tools: You’ll need a large pot, a baking dish, and a whisk for mixing.
How It Works, Step by Step
Cook the pasta: Boil your macaroni until it’s al dente but still firm. This keeps it from getting mushy in the oven!
Prepare your bacon topping: Mix the fresh breadcrumbs, Parmesan, and half of your crumbled bacon. Save the rest for later!
Make the cheese sauce: Cook the flour mixture until golden, then whisk in warmed milk. Add the cheeses and stir until melted.
Combine everything: Stir the cheese mixture into the warm pasta until well coated. Don’t forget to fold in the remaining bacon!
Top and bake: Spread everything into your greased baking dish, sprinkle with the breadcrumb mixture, and pop it in the oven.
Troubleshooting Tips
Pasta too sticky? Try mixing in a bit of reserved pasta water to loosen it up.
Cheese sauce not creamy? Whisk in a splash more milk while it’s still warm, and give it another good stir.
Top is browning too fast? If that crispy topping gets too brown, cover it loosely with foil until the dish is baked through.
Tweaks You Can Make
Cheese Swap: Try using Gruyère or Gouda for a different flavor twist.
Veggies: Toss in some steamed broccoli or cooked peas to bring in a pop of color and nutrition.
Spicy Kick: Add a dash of cayenne pepper or crushed red pepper flakes for a hint of heat.
Make it Keto: Substitute macaroni with cauliflower for a Keto Bacon Mac Cheese Cauliflower version.
Timing
Activity
10 min
Prep all ingredients and preheat the oven.
30 min
Cook pasta and prep the cheese sauce.
35–40 min
Bake until golden and bubbly!
Serving & Storage Tips
This baked mac and cheese with bacon is delicious served hot from the oven, but it also warms up beautifully the next day!
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish can be frozen before or after baking. Just be sure to cool it completely before wrapping it up tightly!
Expert Says
When making baked mac and cheese with bacon, consider using a blend of cheeses. Combining sharper varieties, like aged cheddar, with creamier options, like mozzarella, enhances flavor complexity and texture. The starch in the pasta will also help create that signature creamy sauce as it bakes, ensuring a delightful indulgence.
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The Long Road to Baked Mac and Cheese with Bacon
Perfecting this baked mac and cheese with bacon was a delightful challenge that took several rounds. I learned the hard way not to rush the cheese sauce, leading to quite a few clumpy disasters. But now, the creamy, smoky richness is worth every minute spent experimenting in the kitchen.
FAQs ( Baked Mac and Cheese with Bacon )
Can I use pre-shredded cheese for this recipe?
While pre-shredded cheese works in a pinch, I recommend shredding your own for a creamier sauce. Pre-shredded varieties contain anti-caking agents that can make the texture grainy. Freshly grated sharp cheddar melts beautifully and creates that silky consistency you want.
How do I keep the bacon crispy on top?
Add the bacon during the last 10 minutes of baking rather than mixing it throughout. This prevents it from getting soggy in the sauce. For extra crunch, toss it with the panko topping before sprinkling over the casserole.
What type of pasta works best?
Elbow macaroni is traditional, but cavatappi, shells, or penne all hold the cheese sauce well. Cook it just until al dente since it continues cooking in the oven. Undercooking by about 2 minutes prevents mushy noodles in the final dish.
Can I make this ahead and refrigerate before baking?
Absolutely! Assemble the Cheesy Bacon Mac and Cheese Bake completely, cover tightly, and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if going straight from the fridge to oven, and let it sit at room temperature for 20 minutes first for more even heating.
How do I prevent the sauce from being grainy?
Remove the pan from heat before adding cheese to your roux-based sauce, and stir constantly. High heat causes proteins to seize up and separate. Using room-temperature cheese also helps it melt smoothly into the warm milk mixture without clumping.
Conclusion
You’ll love how this baked mac and cheese with bacon turns outgolden, bubbly, and oh-so-satisfying! With just under an hour of your time, you’ll have a cozy dish that fills your kitchen with the aroma of buttery goodness and crispy bacon. It’s that comfort food we all crave, and the smiles at the dinner table will be the best reward!
Feel free to get creative! Swap out cheeses, add a splash of hot sauce, or mix in some veggies for color. A little tip from my kitchen: make sure to save any leftovers (if there are any) for easy reheating the next daythis dish warms up beautifully!
I’d love to hear how yours turned out! Did you grow up with something similar? Snap a pic and share it; I’d love to see your take! And remember, this recipe is perfect for sharing with friends and family, so pin it for later or pass it alongafter all, deliciousness is meant to be enjoyed together!
