Bacon Mac and Cheese is everything you want in a comforting meal—creamy, cheesy pasta loaded with crispy bits of bacon that add a perfect salty crunch. The tender macaroni noodles soak up the rich cheese sauce, making each bite smooth and satisfying. It’s a classic dish with a little extra something that turns it into a real crowd-pleaser.
I love making this dish when I want to treat myself without spending hours in the kitchen. The bacon adds such a great smoky flavor that makes the whole dish feel special, even if you’re just having it on a regular weeknight. Plus, it’s super simple to whip up. I usually cook the bacon first and use some of that bacon fat to add a little extra flavor to the cheese sauce—totally worth it!
One of my favorite ways to enjoy Bacon Mac and Cheese is fresh out of the oven when the top is golden and crisp, and the cheese is still gooey underneath. It’s perfect on its own or paired with a simple green salad to balance the richness. Whenever I serve this at get-togethers, it’s always the first dish to disappear, so I make sure to double the recipe!
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheese sauce well with its curves. If you don’t have elbow macaroni, try shells, cavatappi, or small penne for a similar effect.
Bacon: Bacon adds smoky, salty crunch. For a lighter option, turkey bacon works too, though the flavor is milder. You can also use pancetta or smoked ham pieces.
Cheese: Sharp cheddar gives a bold flavor, while Gruyère makes the sauce extra creamy and smooth. If you can’t find Gruyère, fontina or Monterey Jack are tasty alternatives.
Milk: Whole milk ensures a rich sauce, but 2% milk can work if that’s what you have. Avoid skim milk as it won’t make the sauce creamy enough.
How Do You Make a Smooth, Thick Cheese Sauce Without Lumps?
Making the cheese sauce is key for creamy mac and cheese. Here’s how to get it just right:
- Make a roux: Melt butter and whisk in flour. Cook it gently for 2 minutes to avoid a raw flour taste.
- Warm the milk: This helps the sauce thicken evenly and prevents lumps when you add it to the roux.
- Whisk constantly: Add milk slowly while whisking to combine smoothly. Keep stirring until the sauce thickens and coats the back of a spoon.
- Add cheese off heat: Take the sauce off the stove before stirring in cheese to keep it creamy and prevent it from breaking down.
With these steps, you’ll get a silky cheese sauce that clings perfectly to your pasta every time.
Equipment You’ll Need
- Large pot – for boiling the macaroni; you want enough space so the pasta cooks evenly without sticking.
- Large skillet – perfect for cooking the bacon and making the roux in the same pan to keep all the flavor.
- Whisk – helps you mix the flour, butter, and milk smoothly without lumps in the sauce.
- Wooden spoon or heatproof spatula – great for stirring in the cheese and pasta gently.
- Colander – to drain the cooked pasta easily.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage to change up the smoky flavor while keeping that meaty richness.
- Add sautéed mushrooms or caramelized onions for a sweet, earthy twist that pairs well with the cheese.
- Mix in some cooked peas or steamed broccoli for a pop of color and a fresh, mild bite.
- Use pepper jack cheese instead of cheddar for a cheesy dish with a little spicy kick.
How to Make Bacon Mac and Cheese?
Ingredients You’ll Need:
Main Ingredients:
- ½ pound elbow macaroni pasta
- 6 slices bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra creaminess)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend 10 minutes cooking the pasta and bacon, then around 10 minutes preparing the cheese sauce and combining everything. It’s a quick, satisfying dish perfect for any day of the week.
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta well and set it aside for the next step.
2. Prepare the Bacon:
While the pasta is cooking, cut the bacon into small pieces. In a large skillet, cook the bacon over medium heat until it’s nice and crispy. Remove the bacon from the skillet and drain it on paper towels. Save about one tablespoon of the bacon fat in the skillet for the sauce; throw away the rest.
3. Make the Cheese Sauce:
In the same skillet with the reserved bacon fat, melt the butter over medium heat. Sprinkle in the flour and whisk it constantly for about 2 minutes until the mixture is lightly browned and bubbling. Slowly whisk in the warm milk little by little, making sure to keep stirring to avoid lumps. Keep cooking and whisking the sauce until it thickens and coats the back of a spoon, roughly 5 to 7 minutes.
4. Combine and Serve:
Take the skillet off the heat. Stir in the shredded cheddar cheese, Gruyère (if using), Dijon mustard, garlic powder, salt, and pepper. Keep stirring until the cheese melts completely and the sauce is smooth. Add the drained macaroni and crispy bacon pieces to the cheese sauce, then gently mix everything together. Serve your delicious Bacon Mac and Cheese hot, topped with fresh chopped parsley to brighten it up!
Can I Use Frozen Bacon for This Recipe?
Yes, just make sure to fully thaw the bacon before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Cooking thawed bacon ensures even crispiness and better flavor.
How Can I Store Leftovers?
Store any leftover Bacon Mac and Cheese in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce becomes too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the pasta and cheese sauce separately and keep them refrigerated. When ready to serve, combine and warm through on the stove. For best texture, crisp the bacon fresh before adding.
What Can I Use Instead of Gruyère Cheese?
If you don’t have Gruyère, feel free to substitute with fontina, Monterey Jack, or even mozzarella for a creamy texture and mild flavor.
