The sound of crispy bacon sizzling fills the kitchen while creamy cheese bubbles golden in the oven. This baked mac and cheese with bacon brings together everything we crave in one glorious casserole. It’s the kind of dish that makes everyone gather around the table, asking for seconds.
Think of your favorite cheesy bacon mac cheese bake, but with layers of rich cream sauce and a crispy bacon mac cheese panko top that crackles with every bite. Just elbow pasta, sharp cheddar, smoky bacon, and a handful of pantry staples transform into pure comfort. It’s like the mac and cheese you remember from childhood, only better. Full details in the blog!
I learned this recipe from watching my mother layer cheese with the patience of an artist, never rushing the roux or skimping on the bacon. After years of testing different cheese combinations and perfecting that golden crust, I know this version will become your family’s new tradition. One bite and you’ll understand why it’s been passed down through generations.
PrintBaked Mac and Cheese with Bacon Recipe Best Comfort Food
Enjoy this creamy and melty Baked Mac and Cheese with Bacon, featuring a Crispy Bacon Mac Cheese Panko Top and loaded cheesy flavors. Perfect as a Bacon Mac and Cheese Casserole or a Cheesy Bacon Mac and Cheese Bake for comforting meals.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hr 10 minutes
- Yield: Serves 10 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 lb uncooked large elbow macaroni
- 1 Tbsp plus 1 1/2 tsp kosher salt divided
- 3/4 cup fresh breadcrumbs
- 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 provolone or mozzarella cheese shredded about 1 cup
- 2 large eggs well beaten
Instructions
- Heat the oven to 350°F and bring 3 quarts of water to a boil in a large pot with 1 tablespoon of salt. Cook the pasta until tender but firm for about 6 minutes, reserving 2 cups of the cooking water, then drain and cover to keep warm.
- Butter a 13- x 9-inch baking dish liberally. Combine the breadcrumbs, Parmesan, and half of the crumbled bacon in a bowl and set aside. Mix the flour, black pepper, dry mustard, and remaining salt in a small bowl. Heat the milk and buttermilk gently until just steaming, about 4 to 5 minutes, then remove from heat.
- In a large saucepan, melt the butter over medium-high heat and whisk in the flour mixture. Stir continuously until it thickens and turns golden with a toasted aroma, about 2 minutes.
- Gradually add the warm milk blend, whisking constantly until it boils. Keep stirring for around 3 minutes until the sauce thickens to a creamy texture.
- Remove from heat and stir in the shredded Cheddar and Monterey Jack cheeses. Add the beaten eggs and mix until the sauce is smooth.
- Stir the pasta to separate it, adding some reserved warm pasta water if sticky, then combine the cheese sauce and remaining bacon into the pasta.
- Transfer everything to the prepared baking dish, spreading the breadcrumb topping evenly on top.
- Bake for 35 to 40 minutes until firm, puffed, and golden. Serve hot or warm.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
Why You’ll Fall in Love with This Recipe
This baked mac and cheese with bacon perfectly captures everything we cherish about comfort food in one glorious dish. The combination of sharp cheddar and Monterey Jack creates layers of creamy richness, while crispy bacon adds the smoky crunch we all crave.
What makes this recipe special is its balance of indulgence and technique. The buttermilk adds a subtle tang that cuts through the richness, and the golden breadcrumb topping provides the perfect textural contrast. It’s the kind of dish that brings families together, creating memories with every bubbly, cheesy bite.
Understanding Your Ingredients
Each ingredient in this bacon mac and cheese casserole serves a purpose beyond flavor. The combination of whole milk and buttermilk yields a sauce that’s rich yet balanced, while the flour and butter form a proper roux that prevents any grittiness.
- Cheese blend: Extra-sharp cheddar offers bold flavor, while Monterey Jack melts beautifully for creaminess
- Thick-cut bacon: Provides substantial smoky bites throughout and some for the topping
- Fresh breadcrumbs: Create a crispy contrast to the creamy interior
- Dry mustard: Enhances the cheese flavors without adding heat
How the Magic Happens Step by Step
The secret to perfect cheesy bacon mac and cheese bake lies in building layers of flavor methodically. Start by cooking your pasta just until tender but firmit will finish cooking in the oven and absorb all those creamy flavors.
Creating the cheese sauce requires patience. Heat your milk mixture gently until it’s barely steaming, then whisk it slowly into your golden roux. This prevents lumps and creates the silky texture we’re after. The beaten eggs, stirred in at the end, help bind everything together and add a custard-like richness.
| Step | Time | Key Point |
|---|---|---|
| Cook pasta | 6 minutes | Keep slightly firmit cooks more in oven |
| Make roux | 2 minutes | Cook until golden and fragrant |
| Build sauce | 7 minutes | Add milk slowly, whisk constantly |
| Bake | 35-40 minutes | Until puffed and golden brown |
Troubleshooting Common Issues
Even experienced cooks sometimes encounter bumps when making this crispy bacon mac cheese panko top masterpiece. If your cheese sauce seems lumpy, don’t panicwhisk vigorously off the heat, or strain it through a fine mesh if needed.
- Sauce too thick: Thin with reserved pasta water, a tablespoon at a time
- Sauce too thin: Simmer a bit longer before adding cheese
- Pasta clumping: Stir in warm pasta water to loosen, then drain again
- Top browning too fast: Cover loosely with foil, remove for last 10 minutes
Making It Your Own
While this recipe is perfect as written, there’s always room for personal touches. Try swapping the Monterey Jack for smoked Gouda for deeper flavor, or add a pinch of cayenne to the flour mixture for gentle heat.
For special occasions, consider folding in caramelized onions with the bacon, or adding fresh thyme to the breadcrumb mixture. The beauty of this dish lies in how it welcomes small changes while maintaining its comforting soul.
Serving and Storage Tips
This dish serves beautifully straight from the oven when puffed and golden. Let it rest for about 10 minutes before servingthis helps it hold its shape when cut and prevents anyone from burning their tongue on molten cheese.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 4-5 days | Cover with foil, bake at 350°F for 20 minutes |
| Freezer | 3 months | Thaw overnight, then reheat covered |
| Individual portions | 3 days | Microwave with splash of milk |
Pro Tip: Leftovers make incredible grilled cheese filling or can be formed into patties and pan-fried for crispy mac and cheese cakes the next day.
Expert Says
Baked mac and cheese with bacon combines the creaminess of various cheeses with the crispy texture of bacon, creating a delightful contrast. To achieve a perfectly creamy sauce, use a combination of cheeses that melt well, like cheddar and Gruyère, enhancing both flavor and texture in each bite.
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The Journey to My Perfect Baked Mac and Cheese with Bacon
Finding the right balance for my baked mac and cheese with bacon was no small feat; it took countless attempts. I remember one batch turned into a gooey mess! But through every cheesy misstep, I found the perfect blend of creamy and crunchy that my family now can’t get enough of.
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.
This baked mac and cheese with bacon takes just 45 minutes from start to finish, yet the results feel like hours of love went into every bite. You’ll adore how the golden crust gives way to the creamy, smoky interiorthe kind of dish that fills your kitchen with wonderful aromas and brings everyone running to the table.
A little trick from my own kitchen: save some of that crispy bacon to sprinkle on top just before serving for an extra crunch. This recipe also welcomes gentle changestry adding a pinch of smoked paprika to the breadcrumbs, or folding in some caramelized onions with the cheese. Leftovers keep beautifully in the fridge for up to five days and reheat wonderfully with a splash of milk.
I’d love to hear how this turns out in your kitchen! Did you grow up with a special mac and cheese recipe that brought your family together? Share a photo when you make thisthere’s something so heartwarming about seeing how recipes travel from kitchen to kitchen, creating new memories along the way. Save this one for your next family gathering; it’s the kind of dish that becomes tradition.
