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Home » Mac and Cheese Recipes

Bacon Mac and Cheese

Brandi Crawford kitchen headshot photo
Modified: Sep 29, 2025 · Published: Oct 19, 2023 by staysnatched · This post may contain affiliate links · 68 Comments
40.3K shares
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Y’all already know mac and cheese is my lane. I’ve been crowned the queen of mac and cheese ever since my Southern baked mac and cheese recipe went viral back in 2016, and this bacon version is another one you can count on. It’s creamy, cheesy, and loaded with crispy bacon in every bite. If you’ve trusted me with mac and cheese before, you already know, this one hits. I've made it enough times to know it’ll come out right in your kitchen, every single time.

bacon gouda mac and cheese
bacon mac and cheese recipe tips

Table of Contents

Toggle
  • Bacon Mac and Cheese Ingredients
  • How to Make Bacon Mac and Cheese
  • Pair With These Recipes
  • More Mac and Cheese Recipes
  • Bacon Mac and Cheese Recipe
    • Want to save this recipe for later?
    • Equipment
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition
    • Nutrition Data
  • Frequently Asked Questions and Recipe Pro Tips

Bacon Mac and Cheese Ingredients

  • Cheddar Cheese: Pro Tip: Use smoked cheddar, it's sooooo good in this macaroni, especially paired with bacon.
  • Parmigiano Reggiano Cheese
  • Fontina Cheese
  • Gouda Cheese
  • Muenster Cheese
  • Elbow Macaroni Pasta
  • Milk (Whole or 2% works best, but any milk can be used)
  • Flour
  • Butter
  • Bacon
  • Breadcrumbs
bacon gouda mac and cheese
bacon gouda mac and cheese
breadcrumbs and chopped cooked bacon in separate glass bowls

How to Make Bacon Mac and Cheese

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.

  1. Preheat oven to 375 degrees.
  2. Boil a large pot with salted water over high heat. Add the macaroni and cook for about 5 minutes. Drain the macaroni and rinse with cold water.
  3. Heat a sauce pan on medium heat. Add the butter and allow it to melt. Once melted, add the flour and whisk. This will create a roux. Continue to whisk until the four is fully combined.
  4. Add the milk and stir.
  5. Add half of the cheese and stir until the cheese is melted. Add the spices and taste repeatedly.
  6. Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
  7. Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
  8. Add another layer of pasta, and then another layer of cheese.
  9. Ensure there is adequate liquid throughout these steps (additional milk or reserved pasta water work well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
  10. Top with the bacon.
  11. Sprinkle the breadcrumbs throughout.
  12. Bake.
bacon gouda mac and cheese
bacon gouda mac and cheese in a baking dish

Pair With These Recipes

Stuffed Turkey Legs
Southern Mustard Greens
Southern Cornbread Dressing
Southern Homemade Classic Cornbread

Scalloped Corn
Cornbread Casserole
Southern Black Eyed Peas
Grand Marnier Cranberry Sauce

More Mac and Cheese Recipes

Simple Stovetop Mac and Cheese
Smoked Mac and Cheese
Lobster Mac and Cheese
Seafood Mac and Cheese
Slow Cooker Chili Mac and Cheese
Seafood Stuffed Pasta Shells
Chicken Mac and Cheese

southern style baked macaroni and cheese in a baking dish
spoonful of bacon gouda mac and cheese over a baking pan

Bacon Mac and Cheese Recipe

Brandi Crawford
Y’all already know mac and cheese is my lane. I’ve been crowned the queen of mac and cheese ever since my Southern baked mac and cheese recipe went viral back in 2016, and this bacon version is another one you can count on. It’s creamy, cheesy, and loaded with crispy bacon in every bite. If you’ve trusted me with mac and cheese before, you already know, this one hits. I've made it enough times to know it’ll come out right in your kitchen, every single time.
5 from 23 votes
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Rate this recipeLeave a review!
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 10
Calories 367 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.

Equipment

  • 9x13 Baking Dish
  • Freezer Soup Molds

Ingredients
  

  • 1 cup sharp cheddar cheese shredded
  • 1 cup parmigiano reggiano shredded
  • 1 cup fontina cheese shredded
  • 2 cups gouda cheese shredded
  • ½ cup muenster cheese cut into small chunks
  • 1 pound elbow macaroni
  • 3-4 cups of milk use judgement here
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 4 sliced of bacon cooked and crumbled
  • 2 tablespoons bread crumbs I prefer whole wheat
  • salt pepper, and onion powder to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Boil a large pot with salted water over high heat.
  • Add the macaroni and cook for about 5 minutes.
  • Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
  • Heat a sauce pan on medium heat. Add the butter and allow it to melt.
  • Once melted, add the flour and whisk.
  • This will create a roux. Continue to whisk until the four is fully combined.
  • Add the milk and stir.
  • Add half of the cheese and stir until the cheese is melted.
  • Add the seasonings and taste repeatedly.
  • Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
  • Spray a baking pan with cooking spray.
  • Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
  • Add another layer of pasta, and then another layer of cheese.
  • Ensure there is adequate liquid throughout these steps (additional milk or reserved pasta water work well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
  • This step is important because without adequate liquid the dish will dry out while baking.
  • Top with the bacon.
  • Sprinkle the breadcrumbs throughout.
  • Bake for 30-35 minutes.
  • Cool before serving.

Notes

I don't like to prep this dish in advance. It's so much better when it's made fresh. If you must: You can prep it a day in advance, cover, and refrigerate. When you’re ready, just bake it until hot and bubbly. If it looks a little thick after sitting, stir in a splash of milk before reheating.

Nutrition

Calories: 367kcal
Tried this recipe?Mention @Stay_Snatched or tag #StaySnatched!
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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe?Let us know how it was!

Frequently Asked Questions and Recipe Pro Tips

Can I just use regular cheddar instead of the other cheese?

Of course. Cheddar works great, but gouda and fontina give you that creamy, smoky flavor that makes this mac stand out. If you swap, I’d go with sharp cheddar so you still get that bold cheesy bite.

Do I have to cook the bacon first?

Yes, always cook the bacon before mixing it in. That way it stays crispy and you don’t end up with chewy, greasy pieces in your mac. I like to save a little of the bacon grease and stir it into the cheese sauce for extra flavor.

Can I make this ahead of time?

Yep! You can prep it a day in advance, cover, and refrigerate. When you’re ready, just bake it until hot and bubbly. If it looks a little thick after sitting, stir in a splash of milk before reheating.

What kind of gouda should I use?

Smoked gouda is my go-to—it gives the mac this amazing depth and pairs perfectly with bacon. But regular gouda works if that’s what you have. Just avoid pre-shredded cheese if you can; it doesn’t melt as smoothly.

Can I freeze this dish?

You can, but fresh is always better. If you do freeze it, make sure it’s cooled completely and store it in an airtight container. Thaw in the fridge overnight, then reheat gently with a splash of milk to bring the sauce back to life.

How do I keep the sauce creamy and not grainy?

Low and slow is the trick. Don’t blast the heat when you’re melting the cheese. Stir until it’s smooth, then fold in your pasta. That way, you get that creamy, silky sauce every time.

What’s the best pasta shape to use?

Elbow macaroni is classic, but honestly, any short pasta that holds onto sauce will work. Cavatappi, shells, or rotini are all great options.

More Mac and Cheese Recipes

  • fried chicken wings, collard greens, and stovetop mac and cheese on a plate
    The Best Mac and Cheese Recipes
  • Southern stove top mac and cheese in a black bowl
    Southern Stovetop Mac and Cheese
  • chicken mac and cheese in a cast iron skillet with a wooden spoon and sliced chicken
    Chicken Mac and Cheese
  • chili mac and cheese in a Crockpot slow cooker
    Slow Cooker Crockpot Chili Mac and Cheese

Comments

  1. Alyssa says

    February 24, 2017 at 1:25 am

    This looks so decadent and rich! Seriously a New Year's Even splurge.

    Reply
  2. Pooja@poojascookery.com says

    February 24, 2017 at 1:35 am

    Something different..

    Reply
  3. lisa | Garlic & Zest says

    February 24, 2017 at 1:37 am

    Amazing mac and cheese -- seriously! I want to dip my fork right into the middle of this bowl and not share with anyone!

    Reply
  4. valentina says

    February 24, 2017 at 4:22 am

    This sounds insanely delicious. Epic, indeed! I love gouda, and with the smokiness of the bacon, oh my!

    Reply
  5. Shashi at RunninSrilankan says

    February 24, 2017 at 4:52 am

    I love Gouda - it's one of the few cheeses I can enjoy as I'm lactose intolerant so am loving what you have here - ooh an that bacon addition is amazing too!

    Reply
  6. Rae says

    March 14, 2017 at 12:31 am

    I love using gouda in mac and cheese, love the smoky flavor, especially with the bacon.

    Reply
  7. Luci's Morsels says

    March 14, 2017 at 3:19 am

    5 stars
    You had me at bacon and sweetened the deal with bacon! This looks amazing!

    Reply
  8. Luci's Morsels says

    March 14, 2017 at 3:19 am

    5 stars
    You had me at bacon and sweetened the deal with gouda! This looks amazing!

    Reply
  9. Michelle @ Vitamin Sunshine says

    March 14, 2017 at 3:32 am

    5 stars
    Oh my-- look at all that gooey cheese! Yum.

    Reply
  10. Michele says

    March 14, 2017 at 3:59 am

    Seriously, you're killing me. The first picture of the the cheesy Mac and then all the amazing shots of the bacon on top? Diet? What Diet.... I have to make this.... even if I could hold myself back from the bacon the gouda would make me want to give it a whirl!

    Reply
  11. Catherine says

    March 14, 2017 at 5:02 am

    I love all the different cheeses in this one...sounds absolutely fantastic!

    Reply
  12. Victoria says

    August 26, 2017 at 11:35 pm

    This looks delicious. What size dish did you use?? Please email me back at sabraya21@yahoo.com

    Reply
    • staysnatched says

      August 26, 2017 at 11:51 pm

      It's a 1 quart casserole dish.

      Reply
  13. Cherise says

    September 10, 2018 at 10:24 pm

    5 stars
    This looks really good! But...How are the comments posted a year before the recipe is posted?

    Reply
    • staysnatched says

      September 11, 2018 at 6:03 am

      I update and republish posts annually in conjunction with the season. This post has been updated twice. When a post is republished it’s given a new date.

      Reply
  14. Anonymous says

    November 22, 2018 at 12:15 am

    Can this dish be made ahead

    Reply
    • staysnatched says

      November 22, 2018 at 1:57 pm

      Yes, but it's best served fresh.

      Reply
  15. EZ eats says

    November 14, 2019 at 8:35 am

    Made this recipe and a video of the whole process! 🙂 https://youtu.be/mudPqY3cjHw

    Reply
  16. Shauna says

    April 04, 2020 at 3:30 pm

    5 stars
    I make this recipe at least once a week. My children do not like the bread crumbs so I leave them off of one side. But, my husband who rarely eats leftovers will eat this all week. The key is definitely shredding your own cheese for the right texture. Highly recommend.

    Reply
    • staysnatched says

      April 04, 2020 at 6:43 pm

      I love that it has the husband eating leftovers!

      Reply
  17. Shayla says

    July 03, 2020 at 1:05 pm

    5 stars
    So. Fire. It takes a lot of self control not to eat the entire pan all at once!

    Reply
    • staysnatched says

      July 03, 2020 at 1:07 pm

      Haha! I totally agree with you!

      Reply
  18. Maryam says

    July 05, 2020 at 8:51 pm

    5 stars
    This was AMAZING!! This is the 2nd Stay Snatched recipe I’ve created so far (shout out to the amazing chickfila copycat sandwich) and both were fantastic. I could have eaten the whole thing of Mac and cheese by myself. So creamy and delicious!

    Reply
    • staysnatched says

      July 07, 2020 at 10:08 am

      Wonderful. I'm glad you enjoyed it.

      Reply
  19. Amber says

    July 11, 2020 at 7:16 am

    5 stars
    I’ve been making the home style recipe every few weeks, and decided to switch it up to the Gouda recipe. It did not disappoint! Left off the bacon because pescatarian, and it still tasted AMAZING!

    Reply
    • staysnatched says

      July 12, 2020 at 4:10 pm

      It looked so good. I'm glad yo enjoyed it!

      Reply
  20. Laura says

    August 30, 2020 at 1:01 pm

    5 stars
    So damn good. Such a perfect combination for a delicious side. 10/10 will make again! Everyone had seconds.

    Reply
    • staysnatched says

      September 01, 2020 at 5:08 pm

      I love it! Glad you enjoyed it.

      Reply
  21. Felicia says

    November 13, 2020 at 10:29 am

    5 stars
    I tried this recipe yesterday as a trial run for the holidays. Recipe instructions were spot on! Be sure to read the blog post because there are so many tips in there. I had to sub the fontina with an Italian blend. It turned out amazing!
    Now I’m freezing some in my souper cubes. I can’t wait to make this for my family.
    Thank you for a great recipe.

    Reply
    • staysnatched says

      November 14, 2020 at 12:20 pm

      You're welcome! I love to freeze mac and cheese.

      Reply
  22. Cassidy says

    November 27, 2020 at 2:31 pm

    5 stars
    Made for Thanksgiving dinner.. nobody wanted to eat anything else!!! It was a meal stealing dish!! Absolutely delicious

    Reply
    • staysnatched says

      November 27, 2020 at 2:41 pm

      That's so good to hear! I'm glad you enjoyed it.

      Reply
  23. McKinna Chase says

    November 27, 2020 at 4:01 pm

    5 stars
    Worth every penny to buy these suggested cheeses over the usual cheddar, velveeta, or American. Absolutely perfect Mac recipe that comes out creamy and crusty and CHEESY! Fam enjoyed and requested it for Christmas! It is 10x better than any “steakhouse” Mac and cheese I’ve ever had.

    Reply
    • staysnatched says

      November 29, 2020 at 4:56 pm

      Omg that's such a compliment! Thank you and I'm glad you enjoyed it.

      Reply
  24. Noelle Kitzke says

    December 26, 2020 at 9:38 am

    5 stars
    Made this recipe for Christmas this year and it was a hit! Definitely use judgement with the milk— we used about 3.5 cups and reserved some to pour on top at the end, and ours was still a little dry. But— everyone still loved it. Next time I will used 4 cups of milk and then another small amount to drizzle on top before it goes into the over. Great recipe!! ❤️

    Reply
    • staysnatched says

      December 29, 2020 at 11:42 am

      You're welcome! That's a lot of milk. I hope it turns out for you!

      Reply
  25. Lindsay says

    December 27, 2020 at 2:50 pm

    5 stars
    Layering the cheese in the middle was game changer! So good!

    Reply
    • staysnatched says

      December 29, 2020 at 11:33 am

      YES! Game changer indeed.

      Reply
  26. Hanna says

    May 26, 2021 at 8:46 am

    5 stars
    I've been looking for a go-to Mac & Cheese recipe, and this is the one! I definitely grew up eating (and kind of loving) velveeta mac & cheese, but now that I'm an adult I knew I needed to upgrade my mac recipe. (Also, my boyfriend was not here for the velveeta version! Ha!) This recipe is the perfect balance of thick and creamy, and an explosion of flavors in every bite! Brandi never disappoints! I can't wait to make this again!

    Reply
    • staysnatched says

      May 28, 2021 at 4:35 pm

      haha yay! Glad to hear it.

      Reply
  27. annie says

    June 13, 2021 at 10:44 am

    5 stars
    This was fantastic. I had marked this recipe a while back and finally got around to trying it out last night. My kids were hesitant - they've never even heard of most of the cheeses that we threw in the shopping cart - but it looked and smelled so good that even my pickiest eater gave it a try. Everyone agreed it was delicious. And, quite honestly, the prep was much easier than I anticipated. Great recipe!

    Reply
    • staysnatched says

      June 16, 2021 at 1:45 pm

      Wonderful! I'm glad you enjoyed it.

      Reply
  28. Adryan says

    September 29, 2021 at 5:55 am

    Made this recipe last night & it was perfection. First time using Fontina & Muenster cheeses & we are definitely converted. Thanks Brandi!

    Reply
    • staysnatched says

      October 03, 2021 at 5:57 pm

      Glad to hear you enjoyed the cheeses.

      Reply
  29. Victoria says

    October 25, 2021 at 5:50 pm

    5 stars
    Ok—neither my husband nor I are big baked mac and cheese fans, but THIS RECIPE…we both love it. I halved the recipe, used smoked Gouda (all the grocery store had) and skipped the bacon and it was so good! But even better, it reheats well—some kinda sorcery is all I can figure. I can’t wait to make this for Thanksgiving!

    Reply
    • staysnatched says

      October 29, 2021 at 3:28 pm

      This will be wonderful for Thanksgiving!

      Reply
  30. PJ says

    November 25, 2021 at 1:32 pm

    5 stars
    This was SO GOOD! I didn’t add bacon to this, but this macaroni was perfect. This is my new favorite recipe. I made a little bit too much for my pan, but I’m freezing the litter extra for later. Now my family considers this “fancy macaroni” and I’ll take it!

    Reply
    • staysnatched says

      November 26, 2021 at 5:01 pm

      haha! I'm glad everyone enjoyed it.

      Reply
  31. andrea says

    December 20, 2021 at 3:13 pm

    Is it possible to make this in a crock pot?

    Reply
    • staysnatched says

      December 20, 2021 at 3:16 pm

      Probably. I've never tried it. I only eat baked mac and cheese.

      Reply
    • Anonymous says

      December 21, 2021 at 1:12 pm

      @staysnatched,
      Can you put this together the night before and bake it the next day? I am thinking of making for a potluck It sounds delicious.

      Reply
      • staysnatched says

        December 21, 2021 at 4:21 pm

        I don't recommend doing that. Once the cheese is grated it will begin to harden and won't melt as good as it would if fresh. I recommend serving this fresh.

        Reply
  32. Denise Hurst says

    December 21, 2021 at 1:48 pm

    I wanted to find out about making the night before to cook the next day. I was thinking to make this for a potluck, but I don't want to cook it and then reheat it the next day. Or, if it reheats well, that would be a possibility too. Have you done that or always served it right away?

    Reply
    • staysnatched says

      December 21, 2021 at 4:21 pm

      I don't recommend doing that. Once the cheese is grated it will begin to harden and won't melt as good as it would if fresh. I recommend serving this fresh.

      Reply
  33. Tara says

    December 21, 2021 at 3:05 pm

    5 stars
    This is a go to in our house. It has become a party favorite as well. Followed the recipe and loved

    Reply
    • staysnatched says

      December 21, 2021 at 4:20 pm

      I'm glad you enjoyed it!

      Reply
  34. Jena says

    January 08, 2022 at 5:47 pm

    5 stars
    I mixed the bacon up for some leftover Christmas ham and used some fancy leftover cheese (hello truffle cheddar) to make this. I've made mac 'n' cheese before, but wanted to step it up and oh wow, Brandi! You know how to bring it. Never making mac 'n' cheese any other way from now on.

    Reply
    • staysnatched says

      January 09, 2022 at 4:09 pm

      I'm glad to hear that.

      Reply
  35. Alison Ferris says

    February 14, 2022 at 12:53 am

    5 stars
    Yum! I made for a Super Bowl bbq and complemented the whole spread and was loved by all ♥️ I probably should have added more salt, but was still delish. Next time 🙂

    Reply
    • staysnatched says

      February 14, 2022 at 1:49 pm

      Glad to hear it!

      Reply
  36. Candice says

    November 15, 2022 at 9:26 am

    Can this be prepped ahead of time?

    Reply
    • staysnatched says

      November 15, 2022 at 9:26 am

      I wouldn’t. The cheese will harden.

      Reply
  37. Renee Bee says

    November 22, 2023 at 2:22 am

    How much liquid should I add before putting this in the oven? At least 1 cup or what?

    Reply
    • staysnatched says

      November 22, 2023 at 12:04 pm

      The recipe uses 3-4 cups of milk.

      Reply
  38. Christina Keliikoa says

    November 23, 2023 at 3:06 pm

    5 stars
    Whenever I need a recipe. I always come here first! First time making this recipe and it will now be my go to recipe for Mac and cheese. Hands down the best!! I was not worried making this for the first time on Thanksgiving because I’ve made other Brandi recipes and Trust! Thanks Brandi! Happy Thanksgiving!

    Reply
    • staysnatched says

      November 26, 2023 at 5:59 pm

      Thank you! Happy holidays!

      Reply
  39. Laura says

    November 23, 2023 at 8:22 pm

    5 stars
    We did something different for Thanksgiving and ate out. However, I knew that this was one recipe I still HAD to make. Made it Thanksgiving night and am enjoying every single bite!!!

    Reply
    • staysnatched says

      November 26, 2023 at 5:58 pm

      Great call!

      Reply
5 from 23 votes

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Brandi is a self-taught cook and fitness enthusiast. She is the author of The Super Easy Air Fryer Cookbook and has been featured on Good Morning America and in Women's Health Magazine, Shape, Parade, Essence, Country Living, Southern Living, BuzzFeed, Delish, The Kansas City Star, Kansas City Spaces Magazine, Greatist, and more.

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