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This bacon mac and cheese recipe is so easy to make with basic pantry ingredients. Creamy béchamel sauce is mixed with two kinds of cheese, then tossed with macaroni and crispy bacon. It’s SO good!
For a complete meal, I love serving it alongside my asparagus fries.
We LOVE macaroni and cheese in my house, and I’m always looking for ways to make it even better—especially with two kids who can’t get enough of it! Like my chicken mac and cheese recipe, mac and cheese bacon adds a little protein to the mix. And let’s be honest, who doesn’t love the salty, savory crunch of bacon? It’s a dinner that gets everyone excited, and I love pairing it with a quick side of sautéed green beans so we can sit down and dig in together.
Why We Love My Bacon Mac and Cheese Recipe
- Easy. This mac and cheese recipe comes together quickly and only requires basic cooking techniques.
- Simple ingredients. All the ingredients are pantry staples and you possibly have everything already!
- Creamy. Thanks to the béchamel sauce and two kinds of cheese, this mac and cheese is super creamy and cheesy. You may never make boxed mac and cheese again.
- Crispy bacon on top. The salty, crispy bits of bacon add an incredible flavor profile when mixed with the cheesy pasta.
What You’ll Need
Here is a quick look at the ingredients that go into making this bacon mac and cheese recipe, with some notes on recommendations and substitutions. Scroll down to the recipe card for a printable ingredient list plus the detailed instructions.
- Bacon – I recommend using thick-cut bacon. You can also leave the bacon out to make this dish vegetarian.
- Macaroni – Elbow macaroni is the traditional go-to, but you can also use any other kind of short noodle, like shells, or cavatappi.
- For the roux – I stick to the basics; butter, flour, milk, salt, and black pepper. It’s simple, foolproof, and gives me that rich, creamy base I need for the perfect mac and cheese. My kids always say this is what makes it extra delicious!
- Two kinds of cheese – I recommend shredded cheddar cheese and Gruyere cheese.
How to Make Bacon Mac and Cheese
Let me walk you through how I make this irresistible macaroni and cheese—step by step. It’s super easy, and trust me, the combination of creamy cheese and crispy bacon will be a hit!
- Cook the bacon. Line a plate with a paper towel. Cook the bacon until crispy, then transfer it to the plate to drain while you make the pasta.
- Make the pasta. Cook the macaroni according to the instructions on the package. Drain and set aside.
- Make the béchamel. Heat a large saucepan over medium heat. Melt the butter and mix in the flour. Cook for 1-2 minutes, mixing continuously. Add the milk, 1 cup at a time, stirring constantly. Turn the heat to medium-low and allow the béchamel to simmer until thickened. Season with salt and pepper.
- Make it cheesy. Stir in the cheese 1 cup at a time, allowing it to melt into the sauce.
- Put it all together. Stir the macaroni into the sauce along with the cooked bacon and serve.
Tips for the Best Bacon Mac n’ Cheese
- For the béchamel: Gradually add the milk by mixing it into the roux (the flour and butter mixture) bit by bit. This method prevents lumps from forming. If you find that you burned or overcooked the roux, discard it and start again so that it doesn’t add an unpleasant flavor to the mac and cheese.
- Use warm milk: Warm up the milk before making the béchamel. This is optional, but makes it easier to combine the milk and roux.
- Season to taste: Make sure to taste the béchamel sauce and season it with salt & pepper.
- Cheese matters: Use good quality cheeses for a creamy texture. You’ll get the best results by grating your own cheese. Pre-shredded cheese often contains anti-caking agents to prevent the shreds from clumping together in the bag. This can affect the way the cheese melts.
Serving Suggestions
Macaroni and cheese is the ultimate comfort food dish, and I love adding a light salad like an avocado tomato salad or cucumber salad to offset its richness. Or, add a bowl of steamed broccoli or roasted vegetables to the table.
For an even heartier meal, serve mac and cheese with juicy oven baked chicken breasts or skillet balsamic chicken breasts.
How to Store and Reheat
- Store in the fridge: Let your pasta cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days.
- To reheat: Spoon your desired amount into a microwave-safe bowl, then zap until warmed through. I usually start with 1 minute, then give the pasta a good stir and heat for another 30 seconds to 1 minute. The heating time will depend upon the size of your serving.
More Mac and Cheese Recipes
Bacon Mac and Cheese
Ingredients
- 10 slices bacon, diced
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Instructions
- Cook the bacon. Line a plate with a paper towel. Heat a skillet to medium heat and saute the bacon until golden brown and crispy. Remove the bacon from the pan with a slotted spoon and allow it to drain on the lined plate.
- Make the pasta. Cook the macaroni according to the instructions on the package (don’t forget to salt the pasta water). Drain the pasta and set aside.
- Make the bechamel. Heat a large saucepan over medium heat. Melt the butter. As the butter starts to bubble, whisk in the flour. Cook for 1-2 minutes, mixing continuously. Add the milk, 1 cup at a time, stirring continuously. Turn the heat to medium-low and allow the bechamel to simmer for a few minutes until thickened. Season with salt and pepper.
- Make it cheesy. Stir in the cheese, 1 cup at a time, allowing each addition to melt into the sauce before adding the next. Turn off the heat.
- Put it all together. Stir the macaroni into the sauce along with the cooked bacon and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
