Bacon Mac and Cheese
This simple, hearty bacon mac and cheese is loaded with extra cheese, tender noodles -- and plenty of bacon.
Servings: 7
Calories: 979kcal
Ingredients
Roux
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Casserole
- 8 ounces parmesan cheese, divided into 1½ cups and the remainder
- 8 ounces mild cheddar cheese, divided into 1½ cups and the remainder
- 8 ounces mozzarella cheese, divided into 1½ cups and the remainder
- 16 ounces elbow macaroni pasta, cooked according to package directions
- 16 ounces bacon cooked, crumbled, and divided into ¼ cup and the remainder
Topping
- 1 tablespoon butter, melted
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F.
- Grate the blocks of parmesan, mild cheddar, and mozzarella cheeses and place in a large bowl. Mix to combine and set aside. Reserve 1½ 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 1½ 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 9x13-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 ¼ cup of bacon crumbles. Spread the remaining bacon evenly over the cheese.
- In a small bowl, melt 1 tablespoon of butter. Add ½ cup of panko bread crumbs and ¼ 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.
Video
Notes
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
- It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative on it, which means it doesn’t melt as well.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your macaroni as the suggested baking time approaches.
Nutrition
Calories: 979kcal | Carbohydrates: 59g | Protein: 44g | Fat: 63g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1591mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1134IU | Vitamin C: 0.001mg | Calcium: 876mg | Iron: 2mg