This Bacon Mac and Cheese recipe is loaded with crispy bacon, melty cheese, and a creamy homemade sauce that hits all the comfort food notes. Perfect for Sunday dinner or a crave-worthy weeknight side!
Updated June 2025: This post now includes improved baking tips, flavor variations, and make-ahead instructions for the best creamy Bacon Mac and Cheese. It was originally posted in June 2024.
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Mac and cheese is one of those dishes that brings everybody to the table, especially when you toss crispy bacon into the mix. This version has become a go-to in my kitchen for everything from quick weeknight dinners to holiday potlucks.
I start with a creamy cheese sauce made from scratch, stir in tender pasta and crispy bacon, and finish with a crunchy golden topping that pulls it all together. It’s rich, cozy, and full of soul. You can make it ahead, freeze it unbaked, or pop it under the broiler for that browned cheesy top everyone loves.
What You Need to Know First
- Undercook the Pasta: Just short of al dente, pasta will finish cooking in the oven.
- Shred Your Own Cheese: Bagged cheese doesn’t melt as well and affects the texture.
- Choose the Right Cheese: Use a blend of cheddar for sharpness, Monterey jack for creaminess, and gruyere or mozzarella for meltability.
- Don’t Overbake: Pull it once bubbly. The cheese sauce thickens as it cools.
📖 Recipe
Bacon Mac and Cheese Recipe
Video
Equipment
- 1 Large Sheet Pan
- 1 large pot or saucepan
- 1 9x13-inch rectangle baking dish
Ingredients
- 12 ounces thick-cut bacon, cooked & chopped
- 6 cups (3 cups uncooked) elbows
- 8 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups half and half
- 1 cup heavy cream
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cups sharp cheddar cheese, shredded
- 1 ½ cups sharp cheddar cheese, shredded
- ¼ cup breadcrumbs (optional)
- 1 tablespoon melted butter (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and place the 12 ounces of bacon on the prepared baking sheet.
- Place in the oven to bake for 10-20 minutes, until the bacon is crispy. Allow it to cool before chopping into smaller pieces. Set aside.
- Boil the 3 cups pasta in salted water until just under al dente. Drain and set aside.
- Preheat oven to 375°F. Butter a 9x13-inch baking dish and set aside.
- Make the roux: In a large pot, melt 8 tablespoons butter over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 1–2 minutes.
- Slowly whisk in 2 cups half and half and 1 cup heavy cream. Stir until thickened, about 3–4 minutes.
- Add the ½ teaspoon ground mustard, ½ teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine.
- Add 4 cups shredded cheese and stir until fully melted and smooth.
- Stir in the cooked pasta and half (6 ounces) of the bacon. Mix until well coated.
- Pour into the baking dish. Top with the remaining 6 ounces bacon and 1 ½ cups shredded cheese.
- Mix ¼ cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the top.
- Bake for 15–20 minutes until bubbly. Broil for 2–3 minutes for a golden topping if desired.
- Let rest 5–10 minutes before serving. Serve warm and enjoy!
Notes
- If you prefer not to cook the bacon in the oven, then you may cook it on the stovetop over medium heat until crispy.
- Be sure to undercook the macaroni. It should be cooked just below al dente. It should be stiff and still have a bite to it. At this point remove it from the stovetop and drain off the water. The pasta will continue cooking in the oven.
- Shred blocks of cheese yourself using a box grater, food processor, or stand mixer attachment. This ensures the cheese does not have any additional preservatives and melts so much better.
- The type of cheese that you use is important. The best cheeses for this recipe are sharp cheddar, extra-sharp cheddar, mild cheddar, or any melty cheese.
- Try not to overbake your mac and cheese! It only needs to bake for about 20 minutes in the oven. Once the cheese has fully melted and is bubbly remove it from the oven. This will ensure you have creamy macaroni and cheese that is not dry and chewy. If you want the top to brown a little more, place it under the broiler for a few minutes.
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LaKita's Tips for Creamy, Crispy Bacon Mac and Cheese
- Stir in half the bacon for smoky flavor throughout, then sprinkle the rest on top.
- For extra decadence, mix a little bacon fat into the cheese sauce.
- Use breadcrumbs mixed with melted butter for a crunchier topping.
- Let rest 5–10 minutes before serving so the sauce sets slightly.
Frequently Asked Questions
Yes, just make sure it’s fully cooked and crisp. Crumble it before using.
Yes, use gluten-free pasta and a 1:1 gluten-free flour in the roux.
Sharp cheddar + Monterey jack + gruyere (or mozzarella).
Of course. The top will still brown and bubble beautifully.
How to Store and Reheat Bacon Mac and Cheese
- Refrigerate: Cool completely and store in an airtight container for up to 4 days.
- Reheat: Oven at 300°F with foil, or microwave single portions with a splash of milk or cream.
- Freeze: Assemble but don’t bake. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before baking.
What to Serve With Bacon Mac and Cheese
More Cheesy Comfort Food Recipes
Did you make this Bacon Mac and Cheese Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment to let me know what you think! Tag @SimplyLaKita on Instagram so I can see your cheesy masterpiece.
💌 From my kitchen to yours, happy cooking!
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