Save I was never a mac and cheese person until I crumbled bacon over a bubbling pan and heard that first sizzle hit the cheese. It was a Tuesday night, nothing special, but the smell turned my whole kitchen into something worth staying in. My roommate wandered in halfway through and said it smelled like a diner at midnight. Shes been asking me to make it ever since.
I made this for my cousins birthday dinner last spring, and she scraped the dish so clean I thought shed lick it. She kept saying the bacon was immaculate, which made me laugh because I stole that word from a food review. Now every time I bake it, I think of her sitting at my table with her fork mid-air, refusing to share the corner piece.
Ingredients
- Elbow macaroni: The classic shape holds cheese in every curve, and cooking it just to al dente keeps it from turning mushy in the oven.
- Unsalted butter: This is your base for the roux, and using unsalted lets you control the salt level since the bacon and cheese bring plenty.
- All-purpose flour: Whisked into butter, it thickens the sauce without clumping if you keep stirring and dont let it brown.
- Whole milk and heavy cream: The milk builds the body of the sauce, and the cream adds a luxurious richness that coats your tongue.
- Sharp cheddar cheese: This is where the flavor lives, tangy and bold, and it melts smooth if you grate it fresh instead of buying pre-shredded.
- Mozzarella cheese: It brings stretch and mildness, softening the sharpness of the cheddar and making every bite creamy.
- Gruyère or Monterey Jack cheese: Gruyère adds a nutty depth, but Monterey Jack works if you want something milder and easier to find.
- Garlic powder, onion powder, smoked paprika: These three wake up the sauce with warmth and a hint of smoke, making it taste layered instead of flat.
- Salt and black pepper: Season in stages, tasting as you go, because the bacon and Parmesan will add more salt at the end.
- Thick-cut bacon: The thicker the slice, the crispier it gets in the oven, and that crunch is what makes this dish stand out.
- Panko breadcrumbs: They toast up golden and light, giving the top a crackly contrast to the creamy layers underneath.
- Parmesan cheese: Optional but worth it, it adds a salty sharpness to the topping that crisps beautifully.
- Fresh parsley: A handful of green at the end brightens the whole plate and cuts through the richness.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and grease your baking dish so nothing sticks later. This step feels small, but it saves you from scrubbing.
- Cook the macaroni:
- Boil the pasta until its just shy of tender, because itll finish cooking in the oven and you dont want it falling apart.
- Bake the bacon:
- Lay the strips flat on parchment, dust them with pepper and garlic powder, and bake until theyre dark and crispy. The whole kitchen will smell like a Sunday morning.
- Make the roux:
- Melt butter in a saucepan, whisk in flour, and let it bubble gently for a minute or two without browning. It should smell toasty and warm, not burnt.
- Build the cheese sauce:
- Pour in the milk and cream slowly, whisking constantly to avoid lumps, then let it thicken over medium heat until it coats the back of a spoon.
- Melt the cheese:
- Off the heat, stir in all three cheeses and the spices, watching them disappear into a glossy, golden sauce. Taste it now and adjust the salt if needed.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese, making sure every piece is coated and glistening.
- 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 way, every layer has that crunch.
- Add the topping:
- Mix panko with melted butter and Parmesan, then sprinkle it evenly over the top so it bakes into a golden crust.
- Bake and rest:
- Slide it into the oven for 15 to 18 minutes until the top is golden and the edges are bubbling. Let it sit for 5 minutes before serving so the sauce settles and you dont burn your mouth.
Save The first time I brought this to a potluck, someone asked if I catered it. I didnt, obviously, but the bacon on top looked so put-together that I just smiled and said I got lucky. It became my go-to dish for gatherings, the one people texted me about days later asking for the recipe.
How to Get the Bacon Just Right
Thick-cut bacon is your friend here because it crisps up without shrinking into nothing. I learned the hard way that thin bacon burns before it gets crunchy, leaving you with bitter bits instead of that satisfying shatter. Season it before baking, not after, so the spices stick and toast into the fat. When its done, it should look almost mahogany and sound like glass when you tap it with a fork.
Cheese Blend Secrets
Sharp cheddar brings the punch, mozzarella brings the melt, and Gruyère brings the grown-up flavor that makes people pause mid-bite. I tried it once with all cheddar and it tasted one-note, like it was missing a conversation. The mix matters more than you think. If you cant find Gruyère, Monterey Jack works fine, but youll lose a little of that nutty warmth that makes the sauce feel layered.
Leftovers and Make-Ahead Magic
This reheats beautifully in the oven at 180°C (350°F) covered with foil until warmed through, then uncovered for a few minutes to crisp the top again. You can assemble the whole dish up to the baking step, cover it tightly, and refrigerate for up to a day before baking. Let it sit at room temperature for 20 minutes before it goes in the oven so it heats evenly. I once baked it straight from the fridge and the center stayed cold while the edges burned.
- Add a splash of milk when reheating if the sauce looks dry.
- Freeze individual portions in airtight containers for up to two months.
- Top with fresh bacon crumbles after reheating for that just-made crunch.
Save Every time I pull this out of the oven, I get that same feeling I had the first time, when my kitchen smelled better than any restaurant. Its the kind of dish that makes people linger at the table, scraping their plates and asking what you did differently, even though the secret is just paying attention and not rushing it.
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well and provides a classic texture.
- → How can I get crispy bacon pieces?
Bake thick-cut bacon with pepper and garlic powder until golden and crisp, then crumble for topping.
- → Can I substitute cheeses?
Gruyère can be swapped with Monterey Jack or extra cheddar for a milder flavor.
- → How to avoid lumps in the cheese sauce?
Whisk flour into melted butter thoroughly, then gradually add milk and cream while stirring continuously.
- → What is the purpose of the panko topping?
The panko mixed with melted butter adds a crunchy golden crust, enhancing texture and flavor contrast.