Bacon Mac and Cheese is the ultimate comfort food, combining creamy, cheesy macaroni with crispy, smoky bits of bacon. It’s that perfect mix of smooth and crunchy that makes every bite so satisfying. The rich cheese sauce hugs each noodle, while the bacon adds a flavorful punch that makes this dish stand out from your usual mac and cheese.
I love making this recipe when I want something simple but special. The bacon aroma filling the kitchen always gets everyone excited before the first bite. One little trick I use is to save some crispy bacon on top as a garnish – it adds a great texture and looks so inviting on the plate.
This mac and cheese is great as a main dish or a side at family dinners, and it always disappears quickly. I often serve it with a fresh green salad or some steamed veggies to balance the richness. Whenever I eat it, I’m reminded of cozy nights around the table, sharing good food and laughter with people I love.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheese sauce well. If you don’t have elbow macaroni, try shells, cavatappi, or small penne.
Bacon: Bacon adds smoky, salty flavor and crunch. Turkey bacon or pancetta can work too, but cook until crispy for the best texture.
Cheese: Sharp cheddar gives bold flavor, and mozzarella adds creaminess. You can swap mozzarella with Monterey Jack or fontina for a milder taste.
Butter, Flour & Milk (for Roux): This trio makes the creamy sauce base. Use whole milk for richness, but 2% is okay if needed.
How Can You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce requires care to get it silky. The key is starting with a good roux and slowly adding milk while whisking.
- First, melt butter and whisk in flour to cook out the raw taste, about 2 minutes.
- Add warm milk slowly, whisking between additions to stop lumps.
- Cook until sauce thickens and bubbles—this shows it’s ready for cheese.
- Lower heat before adding cheese to avoid grainy texture.
- Stir gently until cheese fully melts and sauce is smooth.
Patience here gives you the creamy sauce that coats the pasta perfectly.
Equipment You’ll Need
- Large pot – to cook the pasta evenly and quickly.
- Frying pan or skillet – for frying the bacon until crispy.
- Large saucepan or deep skillet – to make the cheese sauce.
- Whisk – essential for mixing the roux and ensuring a smooth sauce.
- Colander – to drain the cooked pasta easily.
- Cooking spoon – for mixing everything together.
Flavor Variations & Add-Ins
- Use different cheeses like Gruyère or smoked cheddar for extra flavor.
- Stir in cooked vegetables like spinach, peas, or roasted peppers for color and nutrients.
- For a spicy kick, add a pinch of cayenne or hot sauce to the cheese sauce.
- Swap bacon for cooked sausage or ham for a different meaty taste.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni (about 2 cups)
- 6 slices of bacon
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh chives (for garnish)
Time Needed
This tasty Bacon Mac and Cheese takes about 30 minutes from start to finish, including cooking the pasta, frying the bacon, making the cheese sauce, and mixing everything together. It’s a quick and delicious meal perfect for any night!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until tender but firm (al dente), following the package instructions. Once done, drain the pasta and set it aside.
2. Fry the Bacon:
While the pasta cooks, place the bacon slices in a large skillet over medium heat. Cook the bacon until crispy, turning occasionally—this usually takes about 8 to 10 minutes. Remove the bacon from the pan and let it cool on a paper towel-lined plate. When cool, crumble it into small pieces. Keep a little bacon fat in the pan for extra flavor.
3. Make the Cheese Sauce:
In a separate saucepan or skillet, melt the butter over medium heat. Stir in the flour and whisk constantly, cooking for about 2 minutes until the mixture turns a light golden color. Gradually add the warmed milk, about half a cup at a time, whisking well to avoid lumps. Continue cooking and whisking until the sauce thickens and starts to bubble, about 5 to 7 minutes.
4. Add the Cheese and Seasonings:
Reduce the heat to low, then stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Add the garlic powder, onion powder, salt, and pepper. Mix everything well to bring out the flavors.
5. Combine Pasta and Bacon:
Add the cooked macaroni to the cheese sauce, stirring to coat it evenly. Fold in most of the crumbled bacon, saving some for topping.
6. Serve and Enjoy:
Dish out the creamy bacon mac and cheese into bowls. Sprinkle the remaining crispy bacon and chopped fresh chives on top for a finishing touch. Serve warm and enjoy your delicious, comforting meal!
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to thaw it fully in the fridge before cooking. This helps the bacon cook evenly and get nice and crispy.
How Should I Store Leftover Bacon Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it seems too thick.
Can I Substitute the Cheese?
Absolutely! Sharp cheddar and mozzarella work great, but you can swap in cheeses like Gruyère, Monterey Jack, or fontina for different flavors and textures.
Is It Possible to Make This Recipe Ahead of Time?
Yes! Prepare the mac and cheese and bacon separately, then combine and heat just before serving. This saves time and keeps everything tasting fresh.