Mac and Cheese with Bacon (Printable Version)

Creamy macaroni with a blend of cheeses topped by crispy bacon and golden breadcrumbs.

# 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

# Directions:

01 - Heat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil macaroni according to package instructions until just al dente. Drain and set aside.
03 - Place bacon on parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crisp and golden. Cool slightly, then crumble finely. Set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until foamy without browning.
05 - Gradually whisk in milk and cream, avoiding lumps. Stir continuously and bring to gentle simmer until thickened, about 3 to 5 minutes.
06 - Remove from heat. Stir in cheddar, mozzarella, and Gruyère until melted and smooth. Add garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold drained macaroni into the cheese sauce, coating evenly.
08 - Spread half the mac and cheese in the baking dish, sprinkle with half the bacon crumble. Add remaining mac and cheese and top with remaining bacon.
09 - Mix panko, melted butter, and Parmesan if using. Sprinkle evenly over the top.
10 - Bake for 15 to 18 minutes until golden and bubbly. Let rest 5 minutes before serving. Garnish with fresh parsley.

# Additional Tips::

01 -
  • The bacon doesn't just sit on top—it's baked into the layers so you get crispy texture in every bite.
  • Three cheeses mean depth and complexity that single-cheese versions can't touch.
  • It looks impressive but actually takes less than an hour, which is the dream for weeknight cooking.
02 -
  • Don't skip the gradual whisking of milk into the roux—dumping it all at once almost guarantees lumps that even straining won't fully fix.
  • The bacon bakes while the pasta cooks, which means no extra fussing and everything finishes at basically the same time.
03 -
  • Use thick-cut bacon because it stays structured through the baking; thin slices turn to bitter ash.
  • Don't rinse the pasta after draining—that starch is what helps the sauce stick and gives it body.
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