Bacon Mac and Cheese Recipe
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.
Servings 10
Calories 367kcal
Equipment
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