The rich, creamy aroma of baked mac and cheese with bacon brings me right back to Sunday family dinners, where laughter filled the air and second helpings were a must. This comforting dish has taken kitchens by storm, and honestly, who could say no to pasta, cheese, and crispy bacon all baked into a warm hug?
Picture this: tender macaroni mingling with a velvety cheese sauce, all topped with crispy bacon and a golden, crunchy panko crust. It’s simple, cozy, and just like Mom used to makeonly quicker! You can whip this up on a busy weeknight or for a potluck, using pantry staples and leaving everyone smiling with every cheesy bite.
I first started making this in the fall of 2015, trying to replicate the mac and cheese my mom made for our family gatherings. I remember the first time my niece took a bite and declared it “the best ever!” One handy insight I picked up? Bake it uncovered for that perfect crunchy top. I’ve been sharing this recipe ever since because it always brings everyone back to the table, and who doesn’t love that feeling?
Olivia Farnsworth
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 Recipe
Cozy Comfort: This baked mac and cheese with bacon is the ultimate warm hug in a dish, perfect for family dinners or cozy nights in.
Simple Ingredients: With ingredients you likely already have in your kitchen, this recipe is both accessible and delicious.
Family Favorite: Its rich flavors and crunchy topping will delight everyone at the table, making it a new family staple.
Flexible Meal: Perfect as a main dish, a side, or even leftovers taken to lunchwho could resist?
Key Ingredients & Tools
Macaroni: Large elbow macaroni provides the ideal chewy base to soak up all that cheesy goodness.
Bacon: Thick-cut bacon adds a savory crunch that elevates the dish to extraordinary levels.
Cheeses: A blend of extra-sharp cheddar and Monterey Jack (or your cheese of preference) offers a creamy, melty texture.
Baking Dish: A 13- x 9-inch baking dish is essential for holding all this hearty comfort food.
How It Works Step-by-Step
Cook Pasta: Boil pasta in salted water until tender, reserving some cooking water for later.
Prepare Topping: Mix breadcrumbs, Parmesan, and crumbled bacon in a bowl for that perfect crispy topping.
Make Cheese Sauce: Create a smooth sauce by combining butter, flour, milk, and a delightful cheese mix.
Combine: Mix your cheese sauce with the pasta, adding in any remaining delicious bacon.
Transfer & Bake: Spread everything in your buttered baking dish, sprinkle the topping, and bake until golden.
Step
Details
1. Cook Pasta
6 minutes in boiling, salted water.
2. Bake
35 to 40 minutes until puffed and golden brown.
Tweaks & Troubleshooting
Cheese Swaps: Feel free to experiment with different cheese combinations like gouda or fontina for unique flavors!
Bacon Alternatives: Try turkey bacon or leave it out for a vegetarian version if desired.
Make Ahead: You can prepare the dish a day ahead and pop it in the oven just before serving.
Sticky Pasta? If the pasta sticks together, stir in some reserved warm cooking water for easy mixing.
Serving & Storage Tips
Great fresh from the oven but even better as leftovers! Reheat in the oven or microwave.
Store leftovers in an airtight container in the fridge for up to 4 daysif it lasts that long!
Consider serving with a side salad or steamed vegetables for a balanced meal that feels like a treat.
Storage Tips
Instructions
Chill Promptly
Let cool before placing in the refrigerator.
Freezing
Can be frozen for up to 3 months. Thaw in the fridge before reheating.
Expert Says
Combining the creaminess of cheese with crispy bacon in baked mac and cheese enhances its flavor profile through the Maillard reaction, which develops rich, complex flavors when proteins are heated. This dish benefits from using a blend of cheeses for depth, ensuring a satisfyingly gooey texture with each bite.
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The Journey to My Perfect Baked Mac and Cheese with Bacon
After several attempts, I finally perfected my Baked Mac and Cheese with Bacon. Each round brought its own challenge, from a cheese sauce that was too thin to overcooked pasta, but the moment I tasted that creamy, smoky goodness, I knew it was worth every try. This cozy dish is one I now make with pride for my family.
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 transforms into a creamy, comforting masterpiece in just about an hour. The aroma alone will have everyone flocking to the table for seconds.
For a twist, try adding some sautéed veggies or swapping in a sharper cheese for extra zing! And remember, this dish keeps beautifully; just reheat in the oven for that cozy crispiness. A trick I picked up from my aunt’s kitchen, perfect for those late-night cravings!
Did you grow up with a version of this? I’d love to hear your stories or see your photos! Don’t forget to share or save this recipeit’s bound to become a cherished favorite in your home, just like it is in mine.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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