Bacon Mac and Cheese is a perfectly comforting meal. The salty bacon crumbles and ooey gooey cheese completely smother the tender noodles. It’s super easy to make and takes just 30 minutes to make.
Is there anything better than macaroni and cheese? I am always looking for ways to put a fun spin on this cheesy dish. Two of the best are my creamy Velveeta Macaroni and Cheese Recipe and my Garlic Parmesan Orzo. Try them, you won’t be disappointed.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Bacon Mac and Cheese Recipe is a Keeper
This Cheesy recipe is pure comfort and makes for an extremely quick and easy dinner.
- Ultra‑Creamy Sauce: The cheese sauce stays smooth and silky instead of turning grainy.
- Crispy Bacon Texture: You get smoky, crunchy bites in every flavorful forkful.
- Foolproof Method: Straightforward steps that deliver consistent results every time.
- Weeknight‑Friendly: Easy enough for busy nights but impressive enough for guests.
- Pantry Staples: Uses simple, everyday ingredients you likely already have all cheeses work like cheddar cheese will work.
- Golden, Bubbly Finish: Bakes up with that irresistible browned cheese top with plenty of bacon.
- Great Leftovers: Reheats beautifully without drying out or getting oily.
How Do you Keep Mac and Cheese Creamy After Baking?
The best way to maintain creamy mac and cheese when baking is to cover it with foil for most of the time its in the oven. You can take the foil off at the end to brown the top.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Now this is MY kind of comfort food. Yummed, tweeted and pinned”
~ Ducks n a Row
Ingredient Notes to Make Baked Mac and Cheese
This recipe uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pasta: Use elbow macaroni or small shells. Small shapes hold the cheese sauce well.
- Shredded Cheese: I like to use sharp cheddar cheese to make mac and cheese.
- Milk: Whole milk works really well, but you can also use a milk and half and half mixture.
Variations and Substitutions for Macaroni and Cheese
Feel free to use different ingredients to experiment with flavors.
- Smoky Bacon Swap: Use smoked bacon, pancetta, or even diced ham for a different savory profile for the creamy baked mac and cheese.
- Cheese Blend Options: Mix cheddar with Gruyère, Monterey Jack, mozzarella, gouda cheese or fontina for extra melt and flavor depth.
- Spicy Kick: Add diced jalapeños, a dash of hot sauce, a pinch of cayenne, or pepper jack cheese for heat.
- Pasta Shape Flexibility: Shells, cavatappi, rotini, or penne all hold the sauce beautifully.
- Lighter Version: Use turkey bacon and part‑skim cheeses, or replace some of the milk with broth for a lighter sauce.
- Extra Creamy Upgrade: Stir in a spoonful of cream cheese or mascarpone for a richer, silkier sauce.
- Veggie Boost: Fold in peas, broccoli florets, or roasted cauliflower to bulk it up without losing the comfort‑food vibe.
- Gluten‑Free Option: Use gluten‑free pasta and a 1:1 gluten‑free flour blend for the roux.
Equipment Needed for Mac and Cheese with Bacon
Sometimes a recipe can be made much faster when using the right piece of kitchen equipment.
- Cheese Shredder: Use a cheese grater to shred your own cheese in this recipe for easy homemade bacon mac.
How to Make Bacon Mac and Cheese Casserole
Homemade mac and cheese comes together in 3 easy to follow steps. This mac and cheese is so good, it’s in my weekly meal rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Pasta: In large pot of boiling water, cook the pasta to al dente. Drain and set aside.
- Cook Bacon Until Crispy: While pasta boils, heat the oil in a large skillet over medium heat. Cooked chopped bacon until done. Remove bacon to a paper towel lined plate, save 1/4 cup of grease and discard the rest.
- Make Cheese Sauce: Add reserved grease back to the pan, whisk in flour and let cook for a minute. Add the milk while whisking and let thicken some. Add the cheese and stir, salt and pepper. Let the cheese melt before you stir to combine the noodles and bacon.
Prep Ahead for Homemade Bacon Mac and Cheese
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Cook the Bacon in Advance: Fry the bacon up to 2 days ahead. Store cooked bacon in the fridge and crumble just before adding so it stays crisp. Use extra bacon on top.
- Make the Cheese Sauce Early: Prepare the béchamel and stir in the cheese up to 24 hours ahead. Press plastic wrap directly onto the surface to prevent a skin from forming, then rewarm gently before mixing with pasta.
- Prep the Pasta Ahead: Boil the pasta 1-2 hours in advance. Toss with a little butter or oil to prevent sticking and keep covered until ready to assemble.
- Assemble the Casserole: Build the entire dish up to 24 hours ahead. Cover tightly and refrigerate. Add 5-10 extra minutes to the bake time since it’s starting cold.
Alternate Cooking Methods for Crumbled Bacon Mac and Cheese
This easy bacon mac and cheese is best on the stove, but there are a few ways to switch it up.
- Stovetop and Oven Method: Make the cheese sauce, fold in the pasta and bacon, then spread in a baking dish. Melt butter and mix with panko breadcrumbs and parmesan cheese. Spread over the top and bake in a hot oven until toasted.
- Air Fryer Individual Servings: Scoop mac and cheese into ramekins, top with cheese or breadcrumbs, and air fry at 350°F for 5-7 minutes until the tops are golden and bubbly. Perfect for small batches or reheating leftovers with a crisp top.
- Mini Mac and Cheese Muffins: Spoon the mixture into a greased mini muffin tin, top with cheese or crumbs, and bake at 375°F for 12-15 minutes. They set into handheld bites; perfect for parties or kids. For more flavor, simmer ground mustard and garlic powder into the sauce.
How to Store, Reheat and Use Leftovers
- Storing: Transfer cooled mac and cheese to an airtight container and refrigerate for 3-4 days.
- Freeze: Portion into freezer‑safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheat: Add a splash of milk or cream and warm in a small pot over low heat, stirring until creamy again. - Use Leftovers: Scoop into a muffin tin, top with cheese, add bacon bits or breadcrumbs, and bake until set for grab‑and‑go bites.
- Loaded Mac Bowls: Stir in leftover bacon, roasted veggies, or pulled chicken for a quick lunch.
- Mac and Cheese Grilled Cheese: Sandwich a scoop between two slices of bread and grill until golden.
- Cheesy Casserole Base: Mix with broccoli, peas, or cauliflower and bake as a new side dish.
- Crispy Skillet Mac: Pan‑fry leftovers in a little butter until the edges get golden and crunchy.
Questions About This Baked Bacon Macaroni Recipe
Why Did my Cheese Sauce Turn Grainy?
Pre-shredded cheese from the store can make a grainy sauce rather than a creamy cheese sauce. Shred your own cheese to sprinkle in for the smoothest texture.
What’s the Best Cheese for Bacon Mac and Cheese?
You really can use any kind of cheese to make the flavorful cheese sauce. I’d recommend that you shred the cheese yourself for best melting. Try cheddar, fontina, gouda and gruyere.
Expert Tips for Making Bacon Mac n Cheese
- The “Al Dente” Rule: Never cook your pasta all the way through on the stove. If the box says 10 minutes, cook it for 6 or 7 minutes. Rinse the cooked pasta under cold water briefly to stop the cooking process and remove excess starch, which prevents the dish from becoming gummy.
- Master the Bacon: Don’t just crumble bacon on top; integrate it strategically. Fry your bacon until it is extra crispy. Soft bacon becomes chewy and unpleasant once it sits in the cheese sauce.
- The Secret Ingredient: Use a tablespoon of the rendered bacon fat in your roux (the flour and butter mixture) instead of just using butter. It infuses the entire sauce with a smoky depth.
- Cheese Chemistry: Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping. This results in a gritty, grainy sauce. Buy the block and grate it yourself for a silky melt.
- Temperature Control: Turn off the heat before stirring the cheese into your béchamel sauce. Overheating cheese causes the proteins to tighten and the fats to separate, leading to an oily mess.
- The “Crunch Factor”: For an expert twist, crush up some saltine crackers or heavy-duty potato chips and mix them into your breadcrumbs.
- Serve With: Serve with Honey Garlic Roasted Baby Carrots, Orange Fluff Salad or Garlic Parmesan Green Beans.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Homemade Bacon Mac and Cheese
This Bacon Mac and Cheese recipe makes the best, cozy dinner. The bacon and cheese sauce go perfectly with each other.
Equipment
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 pound Bacon
- 1 tablespoon Canola oil
- ¼ cup Flour
- 2 cups Milk
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 ounces 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
Instructions
- 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 ¼ 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
Christina’s Notes
- Cook the bacon extra crisp: Crispy bacon holds its texture once mixed into the sauce. Soft bacon disappears into the dish and makes the whole thing feel greasy.
- Cheese: Cheddar brings flavor, but combining it with mozzarella, Monterey Jack, or Gruyère gives you that silky, stretchy sauce. All cheddar alone can turn grainy.
- Warm: Warm the milk before adding it to the roux Cold milk can cause lumps and slow down thickening. Warm milk helps the sauce come together fast and smooth.
- Undercook the pasta slightly: Pull it 1–2 minutes early. It finishes cooking in the sauce and stays tender instead of turning mushy.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 1247kcalCarbohydrates: 100gProtein: 46gFat: 73gSaturated Fat: 28gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gTrans Fat: 0.5gCholesterol: 146mgSodium: 2044mgPotassium: 731mgFiber: 4gSugar: 10gVitamin A: 792IUCalcium: 678mgIron: 3mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
Did You Make This Recipe?Leave a review & star rating to let everyone know what you thought.
This was so good! I’ll definitely be making this mac and cheese again!
Now this is MY kind of comfort food. Yummed, tweeted and pinned 🙂