Bacon Mac and Cheese is the ultimate comfort food that combines creamy, cheesy pasta with crispy, smoky bacon bits. The gooey melted cheese sauce clings to every macaroni, while the bacon adds a delicious crunch and a pop of savory flavor. It’s the kind of dish that feels both familiar and special at the same time.
I love making this whenever I want something that feels a little indulgent but still really satisfying. The bacon is what takes it to the next level for me—crispy and salty, it balances out the richness of the cheese so perfectly. Sometimes, I like to sprinkle a little extra cheese on top and bake it until golden and bubbly, which makes it extra fun to eat.
For me, Bacon Mac and Cheese is perfect for cozy dinners, game day snacks, or when friends come over because it’s always a crowd-pleaser. I like serving it with a simple side salad to cut through the richness, but honestly, it’s amazing on its own too. Whenever I make this recipe, it brings everyone to the table with big smiles, and that’s what I love most about it.
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is classic for mac and cheese because its shape holds sauce well. You can swap it for shells, rotini, or any pasta you like for a fun twist.
Bacon: The crispy bacon adds smoky flavor and crunch. If you want a vegetarian option, try smoked tempeh or coconut bacon instead. Turkey bacon works too for a lighter taste.
Cheese: Sharp cheddar gives rich flavor and gooey texture. Mozzarella adds creamy stretchiness. If you prefer, try gouda or Monterey Jack for a milder cheese blend.
Butter, Flour & Milk: These create the creamy cheese sauce. Whole milk is best for richness, but 2% works. For dairy-free, use non-dairy milk and vegan butter with dairy-free cheese.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce starts with a roux: melting butter and whisking in flour. Cook it for a minute to remove the raw flour taste.
- Slowly add the milk while whisking constantly to avoid lumps.
- Keep stirring over medium heat until the sauce thickens and feels smooth.
- Remove from heat before adding cheese to keep it from getting grainy.
- Add cheese gradually, stirring until melted and silky.
Patience and constant whisking are key for a velvety sauce that coats the pasta perfectly!
Equipment You’ll Need
- Large pot – I use this to cook the pasta quickly and easily drain it when done.
- Skillet – Perfect for cooking crispy bacon and chopping it up for topping.
- Medium saucepan – Essential for making the cheese sauce, ensuring it stays smooth and doesn’t burn.
- Whisk – Helps you stir the sauce smoothly and prevent lumps.
- Baking dish – For baking the mac and cheese until golden and bubbly.
Flavor Variations & Add-Ins
- Swap bacon with cooked pancetta or smoked sausage for a different smoky flavor.
- Mix in cooked veggies like spinach, roasted peppers, or caramelized onions for extra color and flavor.
- Add a dash of hot sauce or cayenne pepper to spice things up.
- Use different cheeses like gouda, pepperjack, or Gruyère for a unique twist.
Bacon Mac and Cheese Recipe
Ingredients You’ll Need:
For the Pasta and Bacon:
- 8 ounces elbow macaroni
- 6 slices bacon
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
For Garnish (optional):
- Fresh thyme or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to cook and bake, so plan for about 30 minutes total. It’s quick enough for a weekday dinner but special enough to impress!
Step-by-Step Instructions:
1. Cook the Macaroni and Bacon:
Preheat your oven to 375°F (190°C). Cook the macaroni in boiling water according to package directions until just tender (al dente). Drain and set aside. While the pasta cooks, fry the bacon in a skillet over medium heat until crispy. Remove it to paper towels to drain and chop finely, reserving a little for garnish.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to make a smooth roux. Slowly pour in the milk, whisking all the while to prevent lumps. Keep stirring until the sauce thickens, about 5–7 minutes. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and creamy. Add garlic powder, onion powder, salt, and pepper to taste.
3. Assemble and Bake:
Add the cooked macaroni and most of the chopped bacon to the cheese sauce and stir until everything is combined. Pour the mixture into a greased baking dish. Sprinkle the reserved bacon over the top. Bake for 15–20 minutes, or until the top is bubbly and golden. Garnish with fresh thyme or parsley if you like before serving.
Enjoy your warm, cheesy, and crispy Bacon Mac and Cheese—comfort food at its finest!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is classic, feel free to use shells, rotini, or penne. Just adjust the cooking time to ensure it’s al dente before mixing with the cheese sauce.
How Do I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to keep it creamy.
Can I Make This Ahead of Time?
Yes! Prepare the macaroni and cheese sauce, combine them, and refrigerate before baking. When ready, just top with reserved bacon and bake as directed, adding a few extra minutes if needed.
What Can I Substitute for Bacon?
If you want to skip the bacon, try crispy smoked tempeh, diced ham, or omit it entirely for a vegetarian option. Adding smoked paprika to the cheese sauce can help mimic that smoky flavor.