Bacon Mac and Cheese is the ultimate comfort food combo—creamy, cheesy pasta mixed with crispy, smoky bits of bacon that just take it over the top. It’s the kind of dish that makes you feel cozy and satisfied with every bite thanks to the gooey cheese and that wonderful crunch from the bacon.
I love making this when I want something quick but special. The smoky bacon adds a great twist to regular mac and cheese, giving it extra flavor and texture. Whenever I make it, everyone at the table always asks for seconds—it just has that irresistible homemade feel.
One of my favorite ways to enjoy Bacon Mac and Cheese is straight from the oven when it’s hot and bubbly, and maybe with a simple green salad on the side to balance things out. It’s a great dish to share with family or friends on a chilly night when you want food that feels like a warm hug.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the cheese sauce well. If you don’t have elbow macaroni, try shells, cavatappi, or small penne—anything tubular or curved works great.
Bacon: Bacon adds smoky crunch and flavor. For a leaner option, try turkey bacon or smoked sausage. If you want vegetarian, crispy smoked tempeh works nicely too.
Cheese: Sharp cheddar gives classic tang, and mozzarella adds stretchiness. You can swap mozzarella for Monterey Jack or Colby for a milder taste. Avoid pre-shredded cheese if possible—it melts better fresh.
Butter, Flour & Milk: These make the creamy roux base for the cheese sauce. Whole milk adds richness, but you can use 2% or half-and-half for creamier texture. For lactose-free, plant-based milk works, just ensure it’s unsweetened.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce can be tricky if lumps form. The secret is to whisk constantly and add ingredients slowly:
- Start by melting butter and quickly whisking in flour to form a smooth roux. Cook it for 1-2 minutes to get rid of raw flour taste.
- Add cold or room-temp milk gradually, whisking as you pour to avoid lumps.
- Keep whisking and cook the sauce gently until it thickens and coats the spoon.
- Turn the heat low before adding cheese—high heat can cause cheese to separate and get grainy.
If your sauce looks too thick, swirl in a splash of milk at the end to loosen it. Taking your time here leads to creamy, silky mac and cheese every time.
Equipment You’ll Need
- Large pot – for boiling the macaroni; choose one with a lid to speed up boiling.
- Skillet or frying pan – to cook the bacon crisp and tasty.
- Medium saucepan – where you’ll make the creamy cheese sauce; a heavier pan helps prevent burning.
- Whisk – great for mixing the roux and milk smoothly without lumps.
- Colander – to drain the cooked pasta easily.
- Wooden spoon or silicone spatula – to stir the cheesy pasta gently without scratching your pan.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage to change up the smoky meat flavor.
- Mix in cooked broccoli or peas for a bit of green and extra nutrition.
- Use pepper jack cheese for a mild spicy kick that pairs well with the bacon.
- Stir in caramelized onions for a hint of sweetness and depth.
How to Make Bacon Mac and Cheese
Ingredients You’ll Need:
For The Pasta and Bacon:
- 8 oz elbow macaroni
- 6 slices bacon
For The Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole milk preferred)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 30 minutes in total. Boiling the macaroni and preparing the bacon should take around 15 minutes. Making the cheese sauce and combining everything takes about another 15 minutes. It’s a relatively quick and cozy meal to enjoy!
Step-by-Step Instructions:
1. Cooking the Macaroni and Bacon:
Fill a large pot with salted water and bring it to a boil. Cook the elbow macaroni according to the package instructions until al dente (firm to the bite). Drain the pasta and set it aside. While the pasta cooks, heat a skillet over medium heat and cook the bacon slices until crispy. Transfer the bacon to paper towels to drain excess grease. Once cooled, chop the bacon into small pieces and set aside.
2. Making the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour quickly to form a roux and cook it for 1 to 2 minutes until it turns lightly golden and bubbles, stirring constantly. Slowly add the milk while whisking continuously to avoid lumps. Cook the mixture until it thickens and coats the back of a spoon, about 5 to 7 minutes.
Lower the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth. Add the garlic powder, onion powder, salt, and pepper to taste, stirring everything together well.
3. Combining and Serving:
Add the cooked macaroni to the cheese sauce and stir gently until the pasta is well coated. Transfer the mac and cheese to a serving bowl or dish. Sprinkle the chopped crispy bacon on top, then garnish with some fresh parsley for a touch of color and fresh flavor. Serve immediately while warm and creamy.
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon, but be sure to fully thaw it in the fridge overnight or quickly in cold water before cooking. This helps it cook evenly and crisp up nicely.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it feels too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly to maintain creaminess, stirring occasionally for even warming.
What Can I Substitute for Sharp Cheddar Cheese?
Try using Monterey Jack, Colby, or even smoked gouda for a different but delicious twist. Avoid pre-shredded cheeses when possible for better melting texture.
