Tinis Mac Cheese Bacon (Printable)

Creamy macaroni with melted cheeses and crispy bacon topping for a rich, satisfying meal.

# What You'll 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

# How To Make It:

01 - Preheat the oven to 400°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil the elbow macaroni according to package instructions until just al dente. Drain and set aside.
03 - Place bacon strips on a parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crisp and deep golden. Remove, cool slightly, then finely chop or crumble.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until foamy but not browned. Gradually whisk in milk and heavy cream, stirring continuously to avoid lumps. Simmer gently for 3 to 5 minutes until thickened.
05 - Remove sauce from heat. Stir in cheddar, mozzarella, and Gruyère cheeses until fully melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
06 - Fold the drained macaroni gently into the cheese sauce until thoroughly coated.
07 - Spread half of the mac and cheese mixture into the prepared baking dish. Sprinkle with half of the bacon crumble. Layer the remaining mac and cheese on top, followed by the rest of the bacon.
08 - Mix panko breadcrumbs with melted butter and Parmesan cheese, if using. Evenly sprinkle over the assembled casserole. Bake for 15 to 18 minutes until golden and bubbly.
09 - Allow to stand for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The bacon gets so crispy it practically shatters when you bite down, giving every forkful a salty crunch that balances the creaminess.
  • Its rich enough to feel indulgent but simple enough to throw together on a weeknight without overthinking it.
  • The three-cheese blend melts into something silky and sharp, with just enough smoke from the paprika to keep it interesting.
02 -
  • Grate your own cheese instead of using pre-shredded, which has anti-caking agents that keep the sauce from getting truly smooth.
  • Dont skip the resting time after baking, or the first scoop will be a runny mess instead of a clean, saucy square.
  • If the sauce looks too thick before baking, whisk in a splash of milk, because it will tighten up in the oven.
03 -
  • Use a whisk, not a spoon, when making the sauce, and keep it moving so the flour doesnt settle and lump up on you.
  • Taste the cheese sauce before mixing it with the pasta, because once its all combined, its harder to fix underseasoning.
  • Let the bacon cool for a minute before chopping it, or itll crumble into dust instead of chunky, satisfying bits.
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