Bacon Mac and Cheese Casserole
My Bacon Mac and Cheese Casserole is loaded with crisp bacon, cheddar, mozzarella and cream cheese. Topped with buttery, golden brown Panko breadcrumbs, this is pasta perfection!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 servings
- 8 oz elbow macaroni
- 4 slices thick cut bacon
- 6 tbsp butter separated
- 4 tbsp flour
- 2 cups milk
- 1 tbsp hot sauce
- 1 tbsp dijon mustard
- 1/2 tsp kosher 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)
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 9x9” square or a 13x9” 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.
Calories: 634kcal | Carbohydrates: 35g | Protein: 24g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 123mg | Sodium: 930mg | Potassium: 292mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 3.7mg | Calcium: 467mg | Iron: 1.5mg