Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Making Mac and Cheese is usually on the menu for most homes, especially if you have kids. All that creamy, cheese goodness is always a winner. But with this recipe, you can upgrade your traditional dish into a Bacon Mac and Cheese – the same great dish with all that extra flavor.
If this has you wanting to try more upgraded ideas for your favorite pasta dish, why not try Chili Mac and Cheese? Or for an even spicier version, you could try Buffalo Chicken Mac and Cheese.
MORE BACON RECIPES:
Chicken Bacon Ranch Casserole | Bacon Wrapped Asparagus
Ingredients for Bacon Mac and Cheese
You will need:
Roux
- 3 Tablespoons flour
- 3 Tablespoons butter
- 2 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Casserole
- 1 Package Applewood Smoked Bacon, 16 oz., cooked and crumbled, divided
- 1 16-ounce box elbow macaroni pasta, cooked according to package
- 8 ounce block parmesan cheese, divided
- 8 ounce block mild cheddar cheese, divided
- 8 ounce block mozzarella cheese, divided
Topping
- 1/2 cup Panko bread crumbs
- 1 tablespoon melted butter
Substitutions and Additions
Pasta: You can use classic elbow macaroni or if you like something a little thicker and more substantial, swap it for corkscrew pasta, known as cavatappi or cellentani.
Bacon: Pre-cooked bacon works just fine if you like or just cook it yourself. You could even swap it for something like pancetta if you love a smoky flavor.
Jalapeño: If you like things spicy, transform this to a Bacon Jalapeno Mac and Cheese by adding some thin slices of jalapeno pepper to the dish once you are ready to serve.
How to Make this Bacon Mac and Cheese Recipe
STEP ONE: Preheat the oven to 375 degrees.
STEP TWO: Grate the blocks of parmesan, mild cheddar, and mozzarella cheeses and place in a large bowl. Mix to combine and set aside. Reserve 1 1/2 cups of the cheese mixture for the roux.
PRO TIP: It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has an anti-caking agent on it that means it doesn’t melt as well.
STEP THREE: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour.
STEP FOUR: Slowly add 2 cups of milk to the saucepan, stirring constantly. Add the garlic powder, salt, and pepper and continue stirring until smooth.
STEP FIVE: Reduce the heat to low and whisk periodically until the sauce has thickened.
STEP SIX: Add the reserved 1 1/2 cups of the grated cheese mixture. Stir until melted and smooth.
STEP SEVEN: Remove from heat. Fold in the cooked macaroni pasta until well coated in the cheese sauce.
STEP EIGHT: Next, coat a 9×13 inch baking dish with non-stick spray. Pour the macaroni and cheese sauce mixture into the pan.
STEP NINE: Spread the remaining grated cheese mixture over the macaroni. Reserve and set aside 1/4 cup bacon crumbles. Spread the remaining bacon evenly over the cheese.
STEP TEN: In a small bowl, melt 1 tablespoon of butter. Add 1/2 cup of Panko bread crumbs and 1/4 cup of the reserved bacon. Stir to combine. Sprinkle the topping evenly over the macaroni and cheese.
STEP ELEVEN: Bake for 20 minutes or until golden brown.
Storage
IN THE FRIDGE: Pop the cooled recipe in the fridge in an airtight container and it will keep for up to three days. To reheat, just add to a baking dish in the oven and cook until bubbling.
IN THE FREEZER: You can freeze mac and cheese and keep it there for up to three months. Wait until it is fully cooled then store in an airtight container. Make sure you defrost it thoroughly then pop it in a baking dish in the oven and reheat.
Adding bacon to mac and cheese is a simple and delicious way to upgrade the classic pasta dish. You can make a gourmet version using something like pancetta or a quick option with pre-cooked bacon – it will always taste perfect.
Upgrade your pasta with this simple Bacon Mac and Cheese recipe. It includes making homemade cheese sauce and using your favorite bacon to transform the flavor of the simple pasta recipe.
more recipes you’ll love
- The Best Meatloaf Recipe
- Oven Beef Stew
- Instant Pot Mac and Cheese
- The Best Crockpot Mac and Cheese (Easy Recipe)
Bacon Mac and Cheese
Ingredients
Roux
- 3 tbsp flour
- 3 tbsp butter
- 2 cup milk
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Casserole
- 1 package Applewood Smoked Bacon 16 oz., cooked and crumbled, divided
- 1 16-oz box elbow macaroni pasta cooked according to package
- 8 oz block parmesan cheese divided
- 8 oz block mild cheddar cheese divided
- 8 oz block mozzarella cheese divided
Topping
- 1/2 cup Panko bread crumbs
- 1 tbsp butter melted
Instructions
- Preheat the oven to 375 degrees.
- Grate the blocks of parmesan, mild cheddar, and mozzarella cheeses and place in a large bowl. Mix to combine and set aside. Reserve 1 1/2 cups of the cheese mixture for the roux.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour.
- Slowly add 2 cups of milk to the saucepan, stirring constantly. Add the garlic powder, salt, and pepper and continue stirring until smooth.
- Reduce the heat to low and and whisk periodically until sauce has thickened.
- Add the reserved 1 1/2 cups of the grated cheese mixture. Stir until melted and smooth.
- Remove from heat. Fold in the cooked macaroni pasta until well coated in the cheese sauce.
- Next, coat a 9×13 inch baking dish with non-stick spray. Pour the macaroni and cheese sauce mixture into the pan.
- Spread the remaining grated cheese mixture over the macaroni. Reserve and set aside 1/4 cup bacon crumbles. Spread the remaining bacon evenly over the cheese.
- In a small bowl, melt 1 tablespoon of butter. Add 1/2 cup of Panko bread crumbs and 1/4 cup of the reserved bacon. Stir to combine. Sprinkle the topping evenly over the macaroni and cheese.
- Bake for 20 minutes or until golden brown.
Fantastic flavors and a fav in our household plus the leftovers are great for school lunches.
Seriously, my two favorite things. Bacon and mac n cheese. You cannot go wrong.
Can I prepare this early and leave in fridge until ready to bake? Or will the breadcrumbs become soggy?
I would probably leave off the breadcrumbs until you’re ready to bake if you’re preparing it several hours early. Enjoy! 🙂