Baked Bacon Mac and Cheese

Why This Recipe Works

Indulgent & Delicious: If there is anything better than classic mac and cheese, it has to be baked bacon mac and cheese! This indulgent pasta dish uses your favorite shredded cheeses combined with a creamy white sauce and crispy bacon all topped off with crunchy panko breadcrumbs for the ultimate comfort food! Need I say more?

Simple to Make: Surprisingly, this impressive mac and cheese is actually very easy to make at home! After making the base of the sauce using butter, flour, broth, milk and cream, you simply mix everything else together and bake! I will almost always admit that homemade is better, and in this case it is so worth it!

Ingredients

My creamy baked bacon mac and cheese uses pantry staples to make the best meal ever! Here’s what you’ll need:

• Macaroni Elbows: I used classic macaroni elbows for this recipe, but you can use other small pasta shapes as well like cavatappi or small shells!
• Butter & Flour: When butter and flour are combined, it is called a roux. Roux is used to thicken up creamy sauces like we are doing here!
• Chicken Broth: Part of the liquid used in the sauce is chicken broth. I used low sodium chicken broth so I can control the amount of salt going into the mac and cheese!
• Whole Milk & Heavy Cream: A combination of whole milk and heavy cream will make this sauce perfectly creamy!
• Spices: Garlic Powder, Dry Mustard, Cayenne Pepper, Ground Nutmeg, and Salt & Pepper are used to season this mac and cheese to perfection!
• Shredded Cheese: I used a mix of sharp cheddar and gruyere in a 3:1 ratio. However, any hard cheese you have on hand or simply your favorite cheeses will work well!
• Bacon: Cook the bacon however you would like, just make sure it is nice and crispy! Chop it up into small, bite-sized pieces once it is ready.
• Panko Breadcrumbs: Panko breadcrumbs are spread across the top of the mac and cheese for a crunchy bite!

Here’s How to Make It

Step by Step Instructions

1. Preheat & Cook Pasta: Preheat the oven to 375 and cook the pasta as per the packet instructions in boiling salted water until just about al dente. Drain and set aside.
2. Cook the Roux: Melt the butter in a large saucepan over a medium heat. Once it is frothy, whisk in the flour. Cook for a few minutes, still whisking so that the sauce won’t taste of raw flour.
3. Make Sauce: Gradually whisk in the chicken broth until you have a smooth sauce. Whisk in the milk and raise the temperature to medium high. Continue to cook, whisking often until the sauce is thick enough to coat the back of a spoon.
4. Add Cream & Spices: Whisk in the heavy cream, garlic powder, dry mustard, cayenne and nutmeg before seasoning to taste with black pepper.
5. Stir in Cheeses: Remove the white sauce from the heat and stir in 2/3 of the shredded cheese, along with the bacon and the cooked macaroni. Season to taste with salt and a little more pepper, if needed.
6. Top with Breadcrumbs: Transfer the macaroni to a buttered baking dish and top with the rest of the cheese, followed by the breadcrumbs.
7. Bake: Bake for 20-25 minutes until the macaroni is bubbly and golden. Leave to rest for 10 minutes before serving.