Pin this I wasn't planning to make mac and cheese that night, but my daughter kept talking about the crispy bacon thing she saw online. She showed me a video of someone sprinkling bacon over a Caesar salad like confetti, and I thought, why not do that with pasta? The kitchen smelled like butter and smoke within the hour, and by the time I pulled it from the oven, golden and crackling at the edges, she was already setting the table without being asked.
The first time I made this for a potluck, I almost didn't bring it because I thought it was too simple. But when I set it down on the table, still bubbling at the edges, people circled it like hawks. Someone asked if I catered it. I just smiled and said I had a good teacher, meaning my daughter and her endless scroll of food videos.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve, and cooking it just to al dente means it won't turn mushy in the oven.
- Unsalted butter: I always use unsalted so I can control the salt level, especially since bacon and cheese bring plenty of their own.
- All-purpose flour: This thickens the sauce into something velvety, just whisk it fast so no lumps sneak in.
- Whole milk and heavy cream: The milk gives body, the cream gives richness, together they make a sauce that coats your spoon like velvet.
- Sharp cheddar cheese: This is the backbone, tangy and bold, the kind that makes you close your eyes on the first bite.
- Mozzarella cheese: It melts like a dream and adds that stretchy, gooey texture kids and adults both love.
- Gruyere or Monterey Jack cheese: Gruyere brings a nutty depth, Monterey Jack keeps it mellow, either one rounds out the flavor beautifully.
- Garlic powder, onion powder, smoked paprika: These add layers without needing to chop anything, and the paprika gives a faint smoky sweetness.
- Thick-cut bacon: Thin bacon burns too fast, thick-cut crisps up perfectly and holds its crunch even after baking.
- Panko breadcrumbs: They toast up light and golden, giving the top a delicate crunch that contrasts with the creamy inside.
- Parmesan cheese: A little goes a long way, adding a salty, umami punch to the topping.
- Fresh parsley: Just a sprinkle at the end makes the whole dish look brighter and taste a little fresher.
Instructions
- Prep the oven and dish:
- Turn your oven to 200C and grease a big baking dish so nothing sticks later. This step sounds small, but it saves you from scraping burnt cheese off the edges.
- Cook the pasta:
- Boil the macaroni until it still has a little bite, then drain it well. Overcooked pasta turns to mush once it hits the oven, so stop just before it feels done.
- Crisp the bacon:
- Lay the strips flat on a lined baking sheet, season them with pepper and garlic powder, then bake until they shatter when you tap them. Let them cool a minute before chopping, or you'll burn your fingers like I did the first time.
- Start the roux:
- Melt butter in a big pan, whisk in the flour, and let it bubble gently for a minute or two. It should smell nutty, not burnt, and look like wet sand.
- Build the sauce:
- Pour in the milk and cream slowly, whisking the whole time so it stays smooth. Keep stirring until it thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Take the pan off the heat and stir in all three cheeses until they disappear into the sauce. Add your spices now, tasting as you go.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce, making sure every piece is coated. It should look glossy and smell like heaven.
- Layer with bacon:
- Spread half the mac and cheese in the dish, scatter half the bacon over it, then add the rest of the pasta and top with the remaining bacon. This ensures every bite has that crunch.
- Add the topping:
- Mix panko with melted butter and Parmesan, then sprinkle it evenly over the top. It'll turn golden and crispy in the oven.
- Bake and rest:
- Slide the dish into the oven for 15 to 18 minutes until the top is bubbling and browned. Let it sit for 5 minutes before serving so it doesn't burn anyone's mouth.
Pin this One Sunday, I made this for my neighbor who'd just had surgery and couldn't cook. She called me the next day and said it was the first thing that tasted like comfort in weeks. I realized then that some recipes aren't just about feeding people, they're about reminding them they're cared for.
Variations You Can Try
If you want to skip the bacon, sauteed mushrooms or roasted cauliflower add a similar textural contrast without the pork. I've also stirred in a pinch of chipotle powder when I want a little heat, and once I used all cheddar because that's what I had, it still tasted incredible. You can swap Gruyere for fontina or even gouda if you like things a little sweeter and smokier.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and I reheat single portions in the microwave with a splash of milk to bring back the creaminess. For bigger portions, cover with foil and warm in a low oven until heated through. The bacon loses a tiny bit of crunch, but it's still delicious, sometimes I add a fresh sprinkle of crumbled bacon on top before serving again.
Serving Suggestions
This mac and cheese is rich enough to be the main event, but I like serving it with a bright, lemony salad or some roasted green beans to cut through the richness. A crisp white wine or even a light beer pairs beautifully, and if you're feeding a crowd, it sits well on a buffet table for at least an hour without drying out.
- Pair with a citrusy arugula salad dressed in lemon and olive oil.
- Serve alongside roasted Brussels sprouts or broccolini for a vegetable contrast.
- Bring it to potlucks in the baking dish, it travels well and stays warm under foil.
Pin this Every time I pull this from the oven, I remember that night my daughter inspired it, and how food can start with a scroll and end with a full table. I hope it brings you that same easy joy.
Recipe FAQs
- → How do I get the bacon extra crispy?
Bake thick-cut bacon strips on a parchment-lined sheet at 200°C (400°F) for 15–18 minutes until deeply golden and crunchy, then crumble finely.
- → Can I substitute the cheeses used?
Gruyère can be swapped for Monterey Jack or extra sharp cheddar, depending on your preferred flavor profile and creaminess.
- → What gives the sauce its smooth texture?
A roux of melted butter and flour cooked briefly before gradually adding milk and cream ensures a velvety base that thickens gently.
- → How do I avoid a watery sauce?
Simmer the sauce slowly until thickened before adding cheese, and drain pasta well to keep the texture creamy, not soggy.
- → What adds the smoky flavor here?
Smoked paprika in the cheese sauce combined with peppered crispy bacon layers subtle smoky notes throughout the dish.