Bacon Mac and Cheese is a classic comfort food that’s rich, creamy, and packed with crispy, smoky bacon bits. The gooey cheese sauce clings perfectly to each tender macaroni noodle, making every bite warm and satisfying. It’s one of those meals that always feels like a special treat but is really easy to make anytime.
I love making this dish when I want something simple yet full of flavor. The crispy bacon adds a nice salty crunch that balances the creamy cheese sauce, and it always brings a big smile to everyone’s face at the table. I usually cook the bacon first so the kitchen smells amazing, and then fold it right into the mac and cheese—such a delicious swap from plain old mac and cheese.
For me, Bacon Mac and Cheese is perfect on its own or as a side dish to a fresh salad or steamed veggies. It’s also great leftover, reheated with a little milk to keep it creamy. Whenever I’m craving a little cozy comfort, this recipe is the one I turn to because it’s quick, tasty, and always hits the spot.
Key Ingredients & Substitutions
Elbow macaroni: These small, curved pasta pieces hold cheese sauce well. If you can’t find them, try shells or cavatappi for a similar texture.
Bacon: Crispy bacon adds smoky flavor and crunch. For a vegetarian option, use smoked paprika or a smoky meat substitute instead.
Cheese: Sharp cheddar gives a bold flavor, and Monterey Jack melts beautifully for creaminess. You can swap Monterey Jack with mozzarella or fontina if needed.
Milk: Whole milk creates a rich sauce. If you want a lighter dish, try 2% milk; just know it’ll be less creamy.
Roux (butter and flour): This combo thickens the sauce. Don’t skip it or the cheese sauce may be runny.
How Do I Make a Smooth and Creamy Cheese Sauce Without Lumps?
Making cheese sauce can be tricky if lumps form or sauce is too thin. Here’s what works for me:
- Melt butter, then whisk in flour to make a smooth roux. Cooking it for about 1-2 minutes helps remove raw flour taste.
- Add milk slowly to the roux while whisking constantly to prevent lumps.
- Keep stirring over medium heat until the sauce thickens to a gentle bubble—this means it’s ready for cheese.
- Remove from heat before adding cheese. Adding cheese too soon or with high heat can make sauce grainy.
- Stir cheese in gently until melted and smooth. If needed, warm sauce gently while stirring to finish melting.
Following these steps will give you a silky cheese sauce perfect for coating your macaroni and binding all flavors together nicely.
Equipment You’ll Need
- Large pot – for boiling the pasta easily without overflowing.
- Skillet or frying pan – to cook bacon crispy and even.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps mix the roux and sauce without lumps.
- Wooden spoon or spatula – great for folding pasta and bacon into the cheese sauce.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different meaty flavor.
- Add sautéed mushrooms or spinach to boost veggies and add texture.
- Mix in pepper jack cheese for a little spicy kick.
- Stir in caramelized onions for a sweet, rich depth that pairs well with the bacon.
Bacon Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Bacon:
- 8 oz elbow macaroni pasta
- 6 slices bacon
For the Cheese Sauce:
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so around 30 minutes total. It’s a quick and satisfying meal that’s ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook it according to the package instructions until just tender (al dente). Drain the pasta and set it aside.
2. Cook the Bacon:
In a large skillet over medium heat, cook the bacon slices until they’re nice and crispy, about 6 to 8 minutes. Transfer the bacon onto paper towels to drain and cool. Once cooled, chop the bacon into small pieces and set aside.
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth golden paste called a roux. Slowly whisk in the milk, stirring constantly to avoid lumps. Keep cooking and stirring until the sauce thickens and bubbles gently, about 5 to 7 minutes.
4. Add Cheese and Seasoning:
Remove the sauce from the heat and stir in the cheddar and Monterey Jack cheeses until melted completely and smooth. Add garlic powder, onion powder, smoked paprika (if using), and salt and pepper to taste. Mix well.
5. Combine Everything:
Gently fold the cooked macaroni and chopped bacon into the cheese sauce. Make sure the pasta is fully coated and the bacon pieces are evenly mixed in.
6. Serve and Garnish:
If you’d like, sprinkle chopped fresh parsley over the top for a little color and extra freshness. Serve hot and enjoy your creamy, cheesy bacon mac and cheese!
Can I Use Frozen Bacon for This Recipe?
Yes, you can use frozen bacon! Just make sure to thaw it in the refrigerator overnight or under cold running water in a sealed bag. Pat it dry before cooking to help it crisp up nicely.
Can I Make Bacon Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese fully, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce seems too thick.
What Can I Substitute for Whole Milk?
You can use 2% milk or even half-and-half for a richer sauce. Avoid skim milk as it may make the sauce less creamy. For a dairy-free option, unsweetened almond or oat milk can work but the texture and flavor may vary.
How Should I Store Leftovers?
Keep leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat gently with a little milk to restore creaminess and stir occasionally to heat evenly.
