Tinis Mac Cheese Bacon (Printable)

Creamy macaroni with rich cheese sauce and crispy bacon, topped with golden panko breadcrumbs.

# What you need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# Directions:

01 - Preheat the oven to 400°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil the elbow macaroni following package directions until just al dente. Drain and keep aside.
03 - Lay bacon slices on a parchment-lined baking sheet; season with black pepper and garlic powder. Bake for 15 to 18 minutes until very crispy and deep golden. Cool slightly, then finely chop or crumble. Reserve.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until the mixture becomes foamy but not browned.
05 - Slowly whisk in the whole milk and heavy cream, ensuring a smooth blend without lumps. Bring to a gentle simmer while stirring constantly until thickened, about 3 to 5 minutes.
06 - Remove the sauce from heat. Stir in grated cheddar, mozzarella, and Gruyère cheeses until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold the drained macaroni into the cheese sauce to coat evenly.
08 - Spread half of the mac and cheese mixture into the prepared baking dish. Sprinkle half the bacon crumble over it. Layer the remaining mac and cheese and finish with the rest of the bacon.
09 - Mix panko breadcrumbs with melted butter and optional Parmesan cheese. Sprinkle the mixture evenly on top.
10 - Bake for 15 to 18 minutes until the top is golden and bubbling. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The bacon gets so crispy it shatters like glass, adding a salty crunch that cuts through all that creamy cheese.
  • Three different cheeses melt into something silky and rich without feeling heavy or one-note.
  • It comes together in under an hour, but tastes like you spent all day on it.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have settled.
02 -
  • Don't skip draining the pasta well, because extra water dilutes the sauce and makes everything soupy.
  • Bake the bacon until it's almost too crispy, because it softens slightly when baked again with the pasta.
  • Whisk the roux constantly or it will stick to the bottom and taste burnt.
  • Use freshly grated cheese instead of pre-shredded, the anti-caking agents in bagged cheese make the sauce grainy.
03 -
  • Grate your own cheese from a block, it melts smoother and tastes sharper than anything pre-shredded.
  • Let the dish rest after baking, it sets up just enough to slice cleanly and prevents molten cheese burns.
  • Taste your sauce before mixing in the pasta, it's your last chance to adjust salt, pepper, or spice.
  • If the sauce looks too thick, whisk in a splash more milk before folding in the pasta.
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