Bacon Mac and Cheese
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Rich and creamy Bacon Mac and Cheese is the quintessential weeknight casserole. It feeds plenty and takes less than an hour to make. The crispy bacon, golden breadcrumb topping, and smooth cheddar sauce are absolutely addictive!
Everyone likes bacon, and everyone likes mac and cheese. Put the two together and you have a guaranteed crowd-pleaser!
The cheesy, cream-based sauce tones down the very rich bacon, whereas the bacon’s texture and savory flavors add color to the otherwise one-dimensional mac and cheese. The breadcrumb topping, baked until golden brown, tops it off with some much-needed texture. It’s a perfect balance!
Bacon mac and cheese can easily be halved for fewer mouths to feed and prepared in advance for a quick, delicious dinner you can just pop into the oven. That’s what makes this recipe so popular and timeless — it’s family-friendly, versatile, and simple.
My chili mac and cheese is another fun take on the classic pasta dish, while this chicken bacon ranch casserole is another example of how bacon can make any basic dish delicious! Both take less than 40 minutes.
INGREDIENT NOTES AND SUBSTITUTIONS
- Elbow Macaroni – This is the classic pasta for bacon mac and cheese, but you have plenty of options. Penne, fusilli, rotini, and even shell pasta. Any short pasta will do.
- Bacon – I recommend thick cut for bacon mac and cheese.
- All Purpose Flour – Flour is needed to prepare the roux, which will thicken the sauce while adding a smooth texture.
- Hot Sauce – Any brand and flavor works — use your favorite! Those who prefer less heat can add paprika, which pairs well with mustard, or omit this ingredient entirely.
- Dijon Mustard – Spicier and creamier than regular mustard. Yellow mustard is a fine substitute, as is spicy brown.
- Mozzarella – This is my favorite melting cheese for baked, cheesy casseroles. Monterey Jack is the best alternative.
- Cream Cheese – Its tangy flavor and creamy texture make cream cheese perfect for bacon mac and cheese.
- Cheddar – Sharp cheddar adds that final, terrific flavor that we all associate with macaroni and cheese. Shred it fresh off the block to help it melt better — the pre-shredded cheeses tend to have a coating that makes melting difficult.
- Panko – These breadcrumbs are coarse to provide great crunch. Regular or Italian breadcrumbs are decent alternatives, but in my opinion don’t contribute the same texture.
HOW TO MAKE BACON MAC AND CHEESE
- Preheat and Prepare the Breadcrumbs. While the oven preheats to 400°F, combine two tablespoons of melted butter with the panko breadcrumbs and parsley.
- Prepare the Pasta. Boil the pasta per package instructions, salting the water heavily. After draining the water, toss with a tablespoon of olive oil. Prepare a baking dish with a light coating of cooking spray. Transfer the pasta to the dish.
- Cook the Bacon. Brown the bacon in a skillet. Once crispy, remove and crumble. Mix the bacon bits into the pasta and set some aside for topping.
- Begin the Sauce. With the bacon fat still in the skillet, add the butter and melt over medium heat. Add the flour and whisk for one minute. Pour the milk into the skillet and whisk together. Then, add the mustard, hot sauce, salt, and pepper. Mix thoroughly, lower the heat, and let simmer for 4 minutes while the sauce thickens.
- Add the Cheese. Add the cream cheese and stir until melted. Follow with the mozzarella and cheddar, stirring until smooth.
- Combine, Top, and Bake. Pour the sauce over the pasta and stir until completely coated. Sprinkle the breadcrumbs evenly over top, add the rest of the bacon, and bake uncovered for 20 minutes until the topping browns.
What are the three best cheeses for mac and cheese?
Use cheeses that melt well. Mozzarella and cream cheese are my top choices for bacon mac and cheese, and Monterey Jack and Brie are both fantastic choices as well.
You then want to add a cheese with the best flavor. That’s where the sharp cheddar comes in. Other recipes might include Pepper Jack, parmesan, or Gruyere. It’s a matter of preference.
So, to put it simply: two cheeses for texture, and one for flavor. But there’s no rule saying you can only use three!
Can you freeze mac and cheese?
Yes. It will keep for a couple of months in the freezer when stored properly in an airtight container.
If you’re freezing before baking, then allow it to thaw first. Place it in the refrigerator overnight or the morning before.
Do you need eggs to make bacon mac and cheese?
No. Some baked macaroni recipes include eggs to help add creaminess, body, and texture.
However, it is not at all required. My recipe doesn’t use eggs at all, but it’s still wonderfully rich and has plenty of body!
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This recipe post, originally published on Kevin Is Cooking August, 2017, has been updated with new content, photos and/or video in March, 2023.
Bacon Mac and Cheese Casserole
Ingredients
- 8 oz elbow macaroni
- 4 slices thick cut bacon
- 6 tbsp butter separated
- 4 tbsp all purpose flour
- 2 cups milk
- 1 tbsp hot sauce
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz cream cheese
- 2 cups mozzarella cheese (or Monterey Jack)
- 2 cups cheddar cheese
- 1 cup Panko bread crumbs
- 1/4 cup parsley chopped (loosely packed)
Instructions
- Preheat oven to 400°F. In a small bowl mix together 2 tablespoons of melted butter, Panko breadcrumbs and chopped parsley. Set aside.
- In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking in a 9×9” square or a 13×9” pan coated with cooking spray. Set aside.
- In a large skillet, render bacon until crispy and browned. Remove bacon and set aside to crumble. Keep bacon fat in pan. Add crumbled bacon to pasta, reserving some to top pasta at serving.
- In same skillet with bacon fat add 4 tablespoons of butter and melt over medium heat. Whisk in the flour and cook for a minute. Add the milk and whisk to mix thoroughly. Whisk in the mustard, hot sauce, salt and pepper. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken.
- Add the cream cheese and stir to melt in the sauce. Add the mozzarella and cheddar cheeses and stir to melt and incorporate. Sauce should be smooth.
- Pour cheese sauce over pasta and bacon and stir to mix in completely. Top with breadcrumb mixture and bake uncovered for 20 minutes until top is golden brown and crunchy. This should be enough for 4 large servings or 6 as a side.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Looks yummm…the recipe calls for mozz in addition to cream cheese and cheddar but the video doesn’t show it? Which is correct?
Follow the recipe as written, not everything can make the video Cheryle.
Ain’t no going wrong with cheese mac, especially if it involves bacon. With a windchill of -30 here today, comfort food is definitely in order!
-30 sounds deadly. YIKES!
I tried making this….twice 🙁 Both times the sauce pulled away from the noodles. Maybe its because I burned the last three strips of bacon but the sauce never gained anything prettier than a brown color, even after adding in all the different cheeses. I’m kinda bummed.
Sorry to read that Christy and I don’t know what could have happened. I do not think it is due to your burning of the bacon. This is a super easy, albeit tasty, mac and cheese recipe. Are you purchasing shredded cheese? I buy it in block form and shred myself. If you purchase it already shredded it has a potato starch on it to keep it from clumping. Maybe that’s it? Let me know!
Hi Kevin- I just found your site and see so many wonderful recipes, thank you. In regards to this Mac and cheese – Can this be made ahead of time, set in refridge for a day, and then baked before serving or will the noodles get too overdone with having to heat all back up? Thank you.
Kind regards,
Sarah
I think it would be fine to do Sarah. Hope you enjoy it as much as I do!
Hi Kevin, question. Been looking for the perfect mac and cheese recipe and came across yours.
It sounds great. I have to make this for my niece’s B-day party and it is for 75 people. we are having plenty of other things but i want to make a big batch. i want to make about 5lbs of pasta. do you have any advice as to how much i should multiply the ingredients to your recipe by?
Thanks so much Joe! 75 people, wowza, that’s a party!
Honestly I haven’t weighed this batch, but it feels almost like it could be 5 pounds. Seriously though, I would triple or quadruple this recipe if you want large batches like for what your talking about. This is quite rich and this alone could feed 8-10 people depending on portion sizes. I say make your best judgement call for this one. Let me know how the party and recipe turn out. Cheers!
thanks Kevin, i will let you know how it goes.
That’s some really beautiful mac & cheese. The panko is gorgeous. I’ve never had cream cheese in a mac & cheese.
Just an added level of creaminess Jeff. So you sink lower in the couch of course! 😉
Oh yeah, I’m with you. Mac and cheese – especially with bacon and all that crunchiness – perfect guilty pleasure.
Totally agree, it’s a weakness, but one I gladly shoulder! 🙂
Nice work, Kevin. It is only 6:30 am and my mouth is watering.
Then my work is done. Thanks Ben! 😉
This just looks like the ultimate comfort food and I completely agree with you – everything is better with cheddar & bacon 🙂 Have a lovely weekend, Kevin!
Cheddar and Bacon for the win! I couldn’t agree more Miriam. I hope this finds you well and happy. Cheers! 🙂
Hey Kevin. Now you’ve really got my attention, creamy, crunchy and bacony! You know how I feel about bacon and I have a real weakness for mac n’ cheese. I have a nice slab of St. Louis ribs in the freezer and I think this would be perfect with them. Here in the South it’s always a side at bbq places.
It is perfect for BBQs as a side although I don’t even need an excuse to eat mac n’ cheese, even if I had those St. Louis ribs!
Hey Kevin! Your bacon mac n’ cheese is the bomb! Gary doesn’t usually eat a lot of mac, he had three servings tonight along with ribs and baked beans! He even declined dessert, said he would have it for breakfast. Me, I ate more mac than anything else!
With all the cooking I did today with the oven on we shut the windows and turned the a/c back on.
Hope you and Dave had a great Labor Day!!
You’re so sweet, thanks for letting me know Dorothy! So happy you both enjoyed it.
We had a low key day, made some Mole Chili and Lemon Bars for dessert. Life is good!