A twist on the classic dish, Bacon Mac and Cheese is the ultimate comfort food. This recipe feeds a crowd and comes together in just over 30 minutes, making it an ideal side for game days, potlucks, holiday gatherings, or a hearty weeknight meal. Watch the accompanying video for step-by-step instructions.
The Best Bacon Mac & Cheese
Bacon elevates nearly any dish with its salty, smoky bite, and this version of mac and cheese is no exception. It builds on a classic baked mac and cheese but takes it further: we use a roux flavored with bacon and butter, a blend of freshly shredded cheeses (gouda adds a lovely smoky, creamy note), a pinch of smoked paprika for depth, and a crisp panko-and-bacon topping for texture.
This recipe is designed to deliver big, comforting flavors while still being simple to make. It serves about eight and can be ready in roughly 35 minutes. Below you’ll find the ingredient overview, step-by-step instructions, tips for serving and reheating, and nutrition information.
What You Need
Most ingredients are standard—pasta, bacon, cheese—but a few choices make this dish stand out:
- Macaroni: Elbow macaroni is classic, but any similar short pasta works. Cook the pasta one minute less than package directions and toss with a little olive oil to prevent sticking and to keep it from absorbing sauce too quickly.
- Bacon: Use thick-cut bacon and chop it into small pieces so it distributes evenly and crisps nicely. If you prefer a bacon-free version, replace the bacon with extra butter (see notes).
- Butter and bacon grease: Keep about 2 tablespoons of bacon fat in the pan and add butter to build a balanced roux. Using only bacon fat can make the sauce greasy and prone to separating.
- Flour: Thickens the sauce when combined with butter and milk to make a creamy base.
- Spices: Salt, black pepper, garlic powder, onion powder, ground mustard, and a little smoked paprika enhance the cheese and complement the bacon.
- Milk: Whole milk produces a silky sauce, but lower-fat milks will also work.
- Cheese: Freshly shred your own cheese for the smoothest sauce. A mix of sharp cheddar (white and/or yellow) with gouda holds up well against the bacon.
- Panko: Seasoned panko toasted in butter creates a crunchy topping. Toss with the remaining bacon for extra flavor.
SAM’S TIP: This recipe fits in any baking dish of similar capacity; baking time doesn’t need to be extended since the mac and cheese is already cooked. Panko amounts listed work well for a 1.5-quart dish.
How to Make Bacon Mac and Cheese
This dish comes together in just over 30 minutes. You can skip the bake step if you prefer an extra-saucy stovetop version, but baking adds a golden, crisp topping that’s worth the extra 15 minutes.
- Cook the chopped bacon over medium heat until crisp. Transfer to a paper towel–lined plate to cool, then crumble.
- Drain all but about 2 tablespoons of bacon fat from the pan. Add the butter and melt over medium heat. Sprinkle in the flour and whisk until smooth; cook another 30–60 seconds to toast the flour.
- Add salt, pepper, garlic powder, onion powder, ground mustard, and smoked paprika (if using) and stir.
- Slowly whisk in the milk, keeping the mixture smooth. Bring to a boil while stirring, then reduce heat and simmer, stirring constantly, until the sauce thickens and coats the back of a spoon.
- Remove the sauce from heat and stir in the shredded cheeses until fully melted and smooth.
- Stir in the cooked pasta and half the crumbled bacon. Transfer the mixture to a buttered 1½-quart baking dish.
- For the panko topping: melt butter in a small pan, add the seasoned panko, and toast until golden. Stir in the remaining bacon, then sprinkle the mixture evenly over the pasta.
- Bake at 350°F (175°C) for about 15 minutes, or until heated through and the topping is crisp. Let rest 5–10 minutes before serving.
SAM’S TIP: Leftovers will continue to absorb sauce, so baked mac and cheese becomes drier over time. Reheat gently and expect a firmer texture than freshly baked.
This bacon mac and cheese works well as a main or a side. It pairs nicely with pulled chicken or balances a simple tomato soup for a comforting meal.
Frequently Asked Questions
Yes. If you prefer a saucier mac and cheese, serve it straight from the pot without baking. You can omit the panko or sprinkle it on just before serving.
Yes—choose a short pasta of similar size and shape (avoid long strands). Cook it one minute less than the package suggests for best results.
Yes. Prepare through the step where the pasta and sauce are combined, refrigerate (up to 3 days), and store the panko topping separately. When ready, top with panko and bake at 350°F (175°C) until warmed through, about 30 minutes from chilled.
Enjoy!
More Recipes You Might Like
- How to Cook Bacon in the Oven
- Easy Mac & Cheese (no flour/no roux)
- The Ultimate Creamy Potato Soup
Bacon Mac and Cheese
Equipment
- 1½-quart baking dish
- Dutch oven or large saucepan for preparing the sauce
Ingredients
- 8 oz (226 g) elbow macaroni, dry
- 8 strips thick-cut bacon, uncooked and cut into pieces
- 2 Tablespoons butter (salted or unsalted)
- ¼ cup (31 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon smoked paprika (optional)
- 3 cups (710 ml) whole milk
- 2 cups (226 g) freshly shredded sharp cheddar cheese
- ½ cup (57 g) freshly shredded gouda cheese
For Panko Topping
- 1½ Tablespoons salted butter
- ½ cup (30 g) seasoned panko
Instructions
- Preheat oven to 350°F (175°C) and lightly butter a 1½-quart baking dish. Set aside.
- Cook the elbow macaroni according to package directions, drain, rinse with cold water, and toss with a teaspoon of olive oil. Set aside.
- Place chopped bacon in a Dutch oven and cook over medium heat until crisp. Remove to paper towels to cool and then crumble.
- Drain all but ~2 Tablespoons of bacon grease. Add 2 Tablespoons butter to the pot and melt over medium heat.
- Sprinkle in ¼ cup flour and whisk until smooth. Cook, stirring, 30–60 seconds to toast the flour.
- Add salt, pepper, garlic powder, onion powder, ground mustard, and smoked paprika, stirring to combine.
- While whisking, slowly pour in 3 cups whole milk and stir until fully combined.
- Bring to a boil while stirring, then reduce heat and simmer until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in shredded cheeses until the sauce is smooth.
- Add cooked pasta and half the crumbled bacon; stir to combine. Pour into the prepared baking dish.
- For the topping, melt 1½ Tablespoons butter in a small pan, add ½ cup seasoned panko, and toast until golden. Stir in the remaining bacon and sprinkle evenly over the macaroni.
- Bake at 350°F (175°C) for 15 minutes, then let cool 5–10 minutes before serving.
Notes
Bacon: To make a bacon-free version, omit the bacon and use 4 Tablespoons butter instead or follow a baked mac and cheese recipe without bacon.
Milk: Whole milk yields the creamiest sauce; lower-fat milks can be used but may produce a slightly thinner sauce.
Cheese: For the smoothest sauce, shred block cheese yourself. Pre-shredded cheese often contains anti-caking agents that can affect melting.
Make-ahead: Prepare through combining the pasta and sauce, refrigerate up to 3 days, store panko separately, then top and bake at 350°F until warmed through (about 30 minutes from chilled).
Nutrition
Serving: 1 serving | Calories: 553 kcal | Carbohydrates: 33 g | Protein: 23 g | Fat: 36 g | Saturated Fat: 18 g | Sodium: 793 mg
Nutrition information is an approximation.
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