Baked Macaroni and Cheese with Bacon
A comfort-food classic made even better with crispy bacon and a golden, bubbly crust
Few dishes say “comfort” quite like baked macaroni and cheese. Creamy, rich cheese sauce wraps every piece of pasta, while the oven transforms it into a golden, slightly crisp casserole. Adding bacon takes this classic to another level, bringing smoky flavor and a satisfying crunch that balances the creaminess perfectly. This baked macaroni and cheese with bacon is ideal for family dinners, potlucks, or anytime you want a hearty, homemade meal.
Ingredients You’ll Need
- 400 g (about 14 oz) elbow macaroni
- 6–8 slices bacon, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk (warm)
- 2½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon paprika (optional, for warmth and color)
- ½ teaspoon garlic powder (optional)
- ½ cup breadcrumbs (optional, for topping)
- 1 tablespoon melted butter (for breadcrumbs)
Step-by-Step Method
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, according to the package instructions. This is important because the pasta will continue cooking in the oven. Drain well and set aside.
Step 2: Prepare the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy and golden. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain excess fat. Leave about one tablespoon of bacon fat in the pan for extra flavor, discarding the rest if needed.
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