Comfort Food Mac and Cheese (Printable Version)

Creamy baked macaroni with melted cheese and crispy bacon crumbs for a smoky, savory finish.

# What You'll Need:

→ Pasta

01 - 14 ounces elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 7 ounces sharp cheddar cheese, grated
07 - 3.5 ounces Gruyère cheese, grated
08 - 1.75 ounces Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - Salt and black pepper to taste

→ Bacon Crumb Topping

13 - 4 slices bacon
14 - 2 ounces panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to prevent lumps.
04 - Gradually whisk in the milk and heavy cream, stirring continuously to achieve a smooth consistency. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens, stirring occasionally.
05 - Remove the saucepan from heat. Stir in the cheddar, Gruyère, and Parmesan cheeses along with the mustard powder, garlic powder, cayenne pepper, salt, and black pepper. Mix until completely smooth and all cheese is melted.
06 - Toss the cooked macaroni with the cheese sauce until all pasta is evenly coated. Transfer the mixture to the prepared baking dish.
07 - Cook the bacon slices in a skillet over medium heat until crisp, approximately 5-7 minutes per side. Transfer to paper towels to drain, then crumble into bite-sized pieces.
08 - In a small bowl, combine the panko breadcrumbs with melted butter, crumbled bacon, and fresh parsley. Mix until the breadcrumbs are evenly moistened.
09 - Sprinkle the bacon-breadcrumb mixture evenly over the macaroni and cheese. Bake for 25-30 minutes until the topping is golden brown and the sauce is bubbling at the edges.
10 - Remove from the oven and allow the bake to cool for 5-10 minutes before serving. This resting period allows the sauce to set slightly for cleaner portioning.

# Additional Tips::

01 -
  • The bacon crumb topping adds a smoky crunch that makes people forget they're eating comfort food and start treating it like a luxury.
  • It comes together in under an hour, so you can feed six people something that tastes like it took all day.
  • The triple-cheese blend—sharp cheddar, Gruyère, and Parmesan—creates a depth that single-cheese versions can never touch.
02 -
  • The roux must be cooked for exactly one minute—too short and the flour stays raw-tasting, too long and it browns and changes the sauce's color and flavor.
  • Add the cheeses off heat; if the saucepan is too hot, the cheese will become grainy and separated instead of silky.
  • Don't skip the resting time—it's the difference between a pourable dish and one that slices neatly onto the plate.
03 -
  • Cook your bacon until it shatters rather than bends—chewy bacon in the topping undermines the whole textural play.
  • If your sauce looks too thick when you add the cheese, whisk in an extra splash of milk rather than panicking—it comes right back into balance.
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