Macaroni, cheese, and bacon? Bring it on!
Bacon. Is there another food in our culture that has so much stature and prestige that dozens of popular sayings have been invented to show that, as foods go, it’s pretty much beyond compare? “That’s too much bacon,” said no one ever (you can get this one on a T-shirt!). Bacon is the answer, no matter what the question. Look, I can’t make everyone happy: I’m not bacon. Bring home the bacon. And perhaps the truest one of all? Everything’s better with bacon.
Yes, it’s true. And as you’ll see in this bacon mac and cheese, even our most beloved dishes are better with bacon. Smoky, porky, salty, and delicious, crispy bacon just adds a level of flavor and texture to this creamy mac and cheese that makes it next level.
One of the reasons this bacon mac and cheese is so good is that the bacon is inside the dish as well as on top: bacon goodness in every bite! Another reason, though, is that you’re making your own cheese sauce with both sharp cheddar and mellow mozzarella, so it will be rich, savory, and creamy, with a wonderful tang. And if all this isn’t enough to inspire you to go and make this bacon mac and cheese right now, this might: it will come out of the oven with a crunchy, bubbling, golden brown crust—topped with bacon!
Perfect Bacon Mac And Cheese
Undercook your macaroni a bit, since it will have more cooking time in the oven. Also, reserve some pasta water in case you need it to thin out the cheese sauce. Cook your bacon until it reaches that perfect crispness (soft bacon will get limp when it’s in the sauce). When making your sauce, whisk the butter and flour together until it’s very smooth (this is your roux). This is an important step because you want to cook out the flour taste. Then add the milk slowly, whisking constantly so your sauce will thicken without lumps. Use whole milk for the richest, creamiest sauce. For maximum flavor, grate your own cheddar and mozzarella.
How Do I Store Leftovers?
Cooled bacon mac and cheese will last in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Bacon mac and cheese, with some great green sides like Sautéed Broccoli or Roasted Brussels Sprouts, is definitely a crowd-pleasing meal. If you want to keep the bacon theme going (and who wouldn’t?), serve bacon mac and cheese with Scones, accompanied by Sweet And Smoky Homemade Bacon Jam and a Wedge Salad topped with crispy bacon.
But you’re going to find that this bacon mac and cheese is also a terrific side dish to so many entrées (because, really, what doesn’t go with mac and cheese?). I love to add some Chicken Seasoning to the cheese sauce and then serve bacon mac and cheese with Roast Chicken and some Green Beans for a yummy, comfort-food Sunday dinner. But I’ve served this family favorite to guests, too. For a small dinner party, I added Jerk Seasoning to the bacon mac and cheese and then served it with Jerk Shrimp and some Jamaican Coleslaw. And for dessert, we had Pineapple Pie!
Bacon Mac And Cheese
Ingredients
- 8 slices bacon
- 8 ounces elbow macaroni
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 3/4 cup shredded mozzarella cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 350°F. In a large skillet over medium heat, cook bacon until crispy. Remove and drain on a paper towel. Once cooled, crumble into small pieces.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens, about 5 minutes. Stir in the garlic powder, onion powder, salt, and pepper.
- Take the sauce off the heat. Mix in the cheddar and mozzarella cheeses until they are melted and smooth.
- Add the cooked macaroni and half of the crumbled bacon to the cheese sauce. Stir until the pasta is well coated.
- Pour the macaroni and cheese into a greased 9×13-inch baking dish. Sprinkle the remaining bacon over the top.
- Place in the preheated oven and bake for 20 minutes, or until golden and bubbly.
- Allow the mac and cheese to cool for a few minutes prior to serving. Top with fresh parsley.
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