Name: Ultimate Mac and Cheese with Bacon Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Pasta: 1 pound elbow macaroni (or cavatappi, shells, or fusilli); Bacon: 8 ounces thick-cut bacon, chopped; Butter: 4 tablespoons (half a stick); All-purpose flour: 1/4 cup; Milk: 3 cups whole milk (2% works in a pinch); Heavy cream: 1/2 cup (optional, for extra creaminess); Sharp cheddar: 2 cups, freshly grated; Gruyère or Swiss: 1 cup, freshly grated; Parmesan: 1/2 cup, finely grated; Dijon mustard: 1 teaspoon (or 1/2 teaspoon mustard powder); Garlic powder: 1/2 teaspoon (optional); Onion powder: 1/2 teaspoon; Smoked paprika: 1/2 teaspoon (boosts the bacon flavor); Salt and black pepper: to taste; Panko breadcrumbs: 1 cup; Olive oil or melted butter: 2 tablespoons (for the topping); Chives or scallions: 2 tablespoons, finely sliced (optional garnish)

There are days when only a big bowl of cheesy pasta will do, and this mac and cheese with bacon hits the spot every time. It’s creamy, rich, and packed with smoky, crispy bites of bacon in every forkful. The sauce is velvety, the pasta is tender, and the top bakes to a golden, bubbly finish.

It’s simple enough for a weeknight and special enough for company. You’ll get classic comfort with just the right touch of oomph.

What Makes This Special

This isn’t just any mac and cheese. Thick-cut bacon adds deep, smoky flavor, and we use a blend of cheeses for a sauce that melts beautifully without turning greasy. A quick roux-based cheese sauce keeps everything silky and stable, so the pasta doesn’t dry out in the oven.

A small splash of mustard (or mustard powder) brightens the richness in a subtle way. Finally, a buttery toasted breadcrumb topping gives that perfect crisp contrast.

What You’ll Need

Pasta: 1 pound elbow macaroni (or cavatappi, shells, or fusilli)
Bacon: 8 ounces thick-cut bacon, chopped
Butter: 4 tablespoons (half a stick)
All-purpose flour: 1/4 cup
Milk: 3 cups whole milk (2% works in a pinch)
Heavy cream: 1/2 cup (optional, for extra creaminess)
Sharp cheddar: 2 cups, freshly grated
Gruyère or Swiss: 1 cup, freshly grated
Parmesan: 1/2 cup, finely grated
Dijon mustard: 1 teaspoon (or 1/2 teaspoon mustard powder)
Garlic powder: 1/2 teaspoon (optional)
Onion powder: 1/2 teaspoon
Smoked paprika: 1/2 teaspoon (boosts the bacon flavor)
Salt and black pepper: to taste
Panko breadcrumbs: 1 cup
Olive oil or melted butter: 2 tablespoons (for the topping)
Chives or scallions: 2 tablespoons, finely sliced (optional garnish)

How To Make This Mac And Cheese With Bacon Recipe

Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole.
Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes.
Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the skillet, discard the rest.
Toast the topping: Add the panko to the skillet with the reserved bacon fat and 1 tablespoon butter or oil. Stir over medium heat for 2–3 minutes until lightly golden.
Set aside and toss with 2 tablespoons grated Parmesan and a pinch of salt.
Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta to very al dente, 1–2 minutes less than the package suggests. Drain and set aside.
Make the roux: In a large pot or Dutch oven, melt 3 tablespoons butter over medium heat.
Whisk in the flour and cook, whisking, for 1–2 minutes until it smells nutty and looks smooth, without browning too much.
Add the dairy: Slowly whisk in the milk, then the cream if using. Keep whisking to prevent lumps. Simmer gently for 3–5 minutes until the sauce thickens enough to coat a spoon.
Season the base: Whisk in Dijon, onion powder, garlic powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
Taste and adjust. The sauce should be well-seasoned at this stage.
Stir in the cheeses: Reduce heat to low. Add cheddar and Gruyère in small handfuls, whisking until melted and smooth.
Stir in the remaining Parmesan. If the sauce gets too thick, splash in a bit more milk.
Combine pasta and bacon: Fold the pasta and most of the bacon into the cheese sauce. Reserve a little bacon for topping.
The mixture should be creamy and slightly loose.
Transfer and top: Pour everything into the baking dish. Sprinkle the toasted panko over the top, then the reserved bacon.
Bake: Bake for 18–22 minutes, until bubbling around the edges and the top is golden brown. Rest for 5–10 minutes before serving so it sets up slightly.
Garnish and serve: Add chives or scallions for a fresh finish.
Serve warm.

How to Store

Cool leftovers to room temperature, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days. For reheating, sprinkle a tablespoon or two of milk over a portion, cover, and warm in the microwave at 50–60% power, stirring once. You can also reheat in a 300°F (150°C) oven, covered, for 15–20 minutes. Freezing is possible: wrap well and freeze up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of milk.

Why This is Good for You

This is comfort food, but there are still some wins. Cheese and milk provide calcium and protein, which support bones and satiety.

Using whole milk over heavy cream keeps the sauce indulgent without going overboard. Bacon brings flavor in a small amount, so a modest portion goes a long way. Pair it with a crisp salad or roasted broccoli to balance the meal and add fiber.

Pitfalls to Watch Out For

Overcooked pasta: It will keep cooking in the oven.
Boil to very al dente.
Grainy sauce: Add cheese off the heat or on low heat and use freshly grated cheese, not pre-shredded blends with anti-caking agents.
Bland results: Season the béchamel before adding cheese. Salt, pepper, and mustard make a big difference.
Greasy texture: Balance the bacon fat by draining well and avoid super high heat when melting cheese.
Soggy topping: Toast the breadcrumbs first and bake uncovered for a crisp finish.

Variations You Can Try

Three-Cheese Swap: Try white cheddar, fontina, and Gruyère for a luxe blend.
Spicy Kick: Stir in 1–2 teaspoons hot sauce or a pinch of cayenne. Add diced pickled jalapeños.
Broccoli Bacon Mac: Blanch small broccoli florets with the pasta during the last 2 minutes of boiling.
Caramelized Onion Upgrade: Fold in sweet caramelized onions for depth and a hint of sweetness.
Buffalo Chicken Mac: Add shredded rotisserie chicken and a few tablespoons of buffalo sauce.
Crumble blue cheese on top.
Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour for the roux. Choose GF panko.
Smoked Gouda + Bacon: Replace Gruyère with smoked gouda for a double-smoked vibe.
Herb Crunch: Mix chopped parsley and thyme into the breadcrumb topping.

FAQ’s For Mac And Cheese With Bacon Recipe

Can I make this without baking it?

Yes. Combine the sauce, pasta, and bacon and serve straight from the pot. Skip the breadcrumbs or toast them separately and sprinkle on top. The texture will be creamier and looser.

What pasta shape works best?

Elbows are classic, but cavatappi, shells, or fusilli hold sauce well. Choose shapes with ridges or nooks for maximum cheesiness in every bite.

Do I have to use heavy cream?

No. Whole milk alone makes a great sauce. Heavy cream adds extra richness, but you can replace it with more milk or even half-and-half.

How can I make it a bit lighter?

Use 2% milk, reduce bacon to 4–6 ounces, and skip the cream. Add a few cups of veggies like broccoli, peas, or spinach to bulk it up without more cheese.

Why grate my own cheese?

Pre-shredded cheese is coated with anti-caking agents that can prevent smooth melting. Freshly grated cheese melts cleaner and gives a silkier sauce.

Can I assemble it ahead of time?

Yes. Assemble up to the breadcrumb step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time and sprinkle a few extra tablespoons of milk over the pasta before baking to keep it creamy.

What if my sauce is too thick?

Whisk in warm milk, a little at a time, until you reach a creamy, pourable consistency. It should comfortably coat the pasta without clumping.

Is there a good vegetarian swap for bacon?

Use smoked paprika and a touch of liquid smoke, or crisp up smoked tempeh or mushroom “bacon” for a similar savory note.

Wrapping Up

This Ultimate Mac and Cheese with Bacon recipe brings everything you want from comfort food: creamy sauce, bold flavor, and a crispy top. It’s easy to customize and just as good the next day. Keep the pasta al dente, season the sauce well, and don’t skip the quick breadcrumb toast.

With those basics, you’re set for a rock-solid, crowd-pleasing favorite every time.