Description
Ultra-creamy, extra-crispy bacon mac and cheese that bakes up golden in under 45 minutes. Make the cheese sauce while the pasta cooks for a fast, family-friendly comfort classic.
Ingredients
Units
Scale
Pasta & Bacon
- 8 oz elbow macaroni
- 4 slices bacon (cooked until crispy, crumbled)
Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheese blend (cheddar, mozzarella, and parmesan)
- salt and black pepper (to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Topping (optional)
- 1/4 cup breadcrumbs
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Position rack in the center for even baking.
- Cook the pasta: Boil elbow macaroni in salted water until al dente (8–10 minutes). Reserve 1/2 cup pasta water, drain (do not rinse).
- Cook the bacon: In a skillet over medium heat, cook bacon 4–6 minutes until crisp. Crumble; reserve ~1 tbsp bacon fat.
- Make a roux: Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute until lightly golden and nutty.
- Build the sauce: Gradually whisk in milk, stirring constantly until thick and creamy (3–5 minutes). Thin with reserved pasta water as needed.
- Add cheese & season: Remove from heat; stir in shredded cheese until smooth. Season with salt, pepper, garlic powder, and onion powder.
- Combine: Mix macaroni, cheese sauce, and most of the bacon (reserve some for topping).
- Assemble: Transfer to a buttered 9×13-inch dish (or ramekins). Top with breadcrumbs and reserved bacon.
- Bake: Bake 20–25 minutes until bubbling and golden on top. Tent with foil if browning too fast.
- Rest & serve: Let stand 5 minutes so the sauce sets, then serve.
Notes
For extra flavor, toast the breadcrumbs in 1 tbsp reserved bacon fat. Removing the sauce from heat before adding cheese prevents a grainy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Cuisine: American
Nutrition
- Calories: 485
- Sodium: 795
- Fat: 24.5
- Saturated Fat: 12.8
- Carbohydrates: 47.5
- Fiber: 2.1
- Protein: 19.5
