This recipe for Bacon Mac & Cheese takes comfort food to a whole new level!
What could take creamy, cheesy mac and cheese over the top? Why, bacon, of course!
I took my classic macaroni and cheese recipe and kicked it up a few notches by adding lots of bacony-goodness.
This recipe doesn’t just have bacon mixed into the cheesey macaroni but the actual roux is made with bacon. This step adds a deeper smoky, bacon flavor that you just can’t get by stirring in cooked bacon. And, who couldn’t use a little more bacon in their lives?!
If you love bacon, head over our Bacon Month giveaway HERE. You can enter to win a super awesome Bacon Month prize pack.
And, for all of you bacon addicts out there, as part of Bacon Month we are sharing bacon recipes every Tuesday and Saturday in August. So stay tuned – there’s lots more bacon-liciousness to come! Here are some of the other bacon recipes being shared today:
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Bacon Mac & Cheese
Bacon Mac and Cheese
- 1 pound bacon
- 1 tablespoon canola oil
- ¼ cup flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 oz process cheese - cut into 1 inch cubes (or 1 cup of any other type of shredded cheese)
- 1 cup shredded cheddar cheese
- 1 pound pasta - cooked and drained
- In a large pot, prepare pasta according to package directions.
- Meanwhile, in large skillet, heat canola oil over medium-high heat.
- Cut bacon in small pieces and cook in skillet until crispy (about 7 minutes).
- Remove cooked bacon from skilled and drain on paper towels.
- Reserve 1/4 cup of bacon fat; discard the rest of the bacon fat.
- Add reserved bacon fat back into the skillet.
- Add flour and stir for one minute until it starts to gets pasty.
- Whisk in the milk. Continue to cook over medium-low heat, whisking occasionally, until the milk begins to thicken — about 5 minutes.
- Add cheese, salt and pepper and stir until cheese is melted.
- Add cooked and drained pasta and stir to combine.
- Stir in cooked bacon
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.