Bacon Mac and Cheese is the ultimate comfort food combo that brings together creamy, cheesy pasta and crispy, smoky bacon in every bite. The tender macaroni noodles are coated in a rich cheese sauce that’s smooth and cheesy, while the crunchy bacon adds a perfect little punch of flavor and texture.
I love making this dish when I want something that feels like a warm hug on a plate. What makes it extra special to me is the mix of gooey cheese and salty bacon—each forkful is like a little party in your mouth. If you’re a fan of bacon (and who isn’t?), this classic takes mac and cheese to the next level.
My favorite way to enjoy Bacon Mac and Cheese is just fresh out of the oven, with a little sprinkle of extra cheese on top and maybe a side of steamed veggies or a fresh salad. It’s perfect for sharing with family or friends, and it’s a crowd-pleaser every single time. Trust me, once you try this, cheesy pasta will never be the same again!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds cheese sauce perfectly. If you can’t find it, penne or cavatappi also work well to trap the creamy sauce.
Bacon: Use thick-cut bacon for extra crunch and smoky flavor. For a milder option, turkey bacon is a good swap, though it’s less crispy and smoky.
Cheese: Sharp cheddar gives the classic cheesy bite, and Gruyère adds a creamy, nutty note. If Gruyère isn’t available, try mozzarella or fontina for smooth meltiness.
Milk and Roux: Whole milk keeps the sauce rich. You can substitute with 2% milk but avoid skim, as it makes the sauce less creamy. The flour-butter roux is key to thickening the sauce and creating that luscious texture.
Panko Breadcrumbs: This topping adds a crunchy texture. If you don’t have panko, regular breadcrumbs or crushed crackers are good alternatives.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making the cheese sauce can be tricky! Here’s how to avoid lumps and get a silky sauce:
- Warm Your Milk: Heating the milk before adding it to the roux helps it blend smoothly without shocking the flour and butter mixture.
- Whisk Constantly: When adding milk gradually to the roux (butter+flour), whisking nonstop prevents lumps.
- Cook the Roux Properly: Let the butter and flour cook together for a minute or two to remove the raw flour taste but don’t brown them.
- Add Cheese Off Heat: Lower the heat or remove the pan from the burner before adding cheese to stop it from separating or clumping.
- Use Shredded Cheese: Pre-shredded cheese often has anti-caking agents, which might affect melting. Shred cheese yourself if possible for the smoothest sauce.
Equipment You’ll Need
- Large pot – for boiling the pasta; a big pot helps prevent sticking.
- Large skillet – perfect for cooking bacon and making the cheese sauce in one pan.
- Whisk – helps you mix the roux and sauce smoothly without lumps.
- Wooden spoon or spatula – great for stirring the mac and cheese without scratching your pan.
- Oven-safe baking dish or cast-iron skillet – to bake the mac and cheese and get a golden crust.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a different meaty flavor.
- Add sautéed onions or caramelized shallots for a sweet, rich touch.
- Mix in steamed broccoli or peas for some green freshness and texture.
- Stir in a pinch of cayenne pepper or hot sauce to add a little heat and depth.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni pasta (about 2 cups)
- 6 slices of bacon
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
How Much Time Will You Need?
This dish takes about 30 minutes total: roughly 10 minutes to prep and cook the pasta and bacon, 10 minutes to make the cheese sauce, and 20-25 minutes to bake until golden and bubbly. A little resting time after baking helps it set perfectly.
Step-by-Step Instructions:
1. Cook the Pasta and Bacon:
Bring a large pot of salted water to a boil and cook the elbow macaroni until tender but still firm (al dente), then drain. Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels, then chop into small pieces. Save about 1 tablespoon of the bacon drippings in the skillet.
2. Make the Cheese Sauce:
In the same skillet with the bacon drippings, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Slowly whisk in the warmed milk, stirring constantly until the sauce thickens and becomes smooth, about 5 minutes. Remove the pan from heat and gradually stir in the shredded cheddar and Gruyère cheese until melted. Season with garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
3. Combine and Bake:
Add the drained macaroni and chopped bacon into the cheese sauce. Stir everything well to combine, then pour the mixture into a greased baking dish or oven-safe skillet. Sprinkle panko breadcrumbs evenly on top, if you like a crunchy topping. Bake in your preheated oven at 350°F (175°C) for 20-25 minutes until the top is golden brown and bubbly. Let it cool for 5 minutes before serving.
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to thaw it completely in the fridge before cooking. This helps it cook evenly and crisp up nicely without steaming.
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 24 hours. When ready, bake it a few extra minutes until heated through and bubbly.
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, adding a splash of milk if the sauce thickens too much.
What Can I Substitute for Gruyère Cheese?
If you don’t have Gruyère, try using mozzarella, fontina, or Monterey Jack for a similarly creamy melt. Cheddar alone also works well if needed.
