Save to Pinterest There's something about crispy bacon that makes you stop what you're doing in the kitchen. I was scrolling through videos one lazy Sunday when Keith Lee's enthusiastic reaction to a bacon-loaded mac and cheese caught my attention—not just the dish itself, but the way he lit up at that first bite. That texture contrast, the way the crunch played against the creamy sauce, seemed to unlock something I'd been missing in my own cooking. I set out to recreate that magic, and what emerged was less about following a formula and more about trusting that sometimes the simplest additions—like really good bacon, really crispy—are exactly what a beloved comfort dish needs.
I made this for a casual dinner party on a rainy fall evening, and my friend Sarah—who usually picks at creamy dishes—went back for seconds without hesitation. Watching people relax around the table, plates in lap, talking less and eating more, reminded me why mac and cheese exists in the first place. It's not fancy; it's honest food that somehow makes everyone feel at home.
Ingredients
- Elbow macaroni (400 g): Hollow centers catch the sauce perfectly, but don't skip the al dente step or you'll end up with mushy pasta after baking.
- Unsalted butter (60 g): The foundation of your roux, and you want butter here, not oil, for that classic smooth flavor.
- All-purpose flour (40 g): This is your thickener; whisking it in with the butter creates the base that holds everything together.
- Whole milk and heavy cream (720 ml milk, 120 ml cream): The cream is the secret—it adds richness that milk alone can't deliver.
- Sharp cheddar, mozzarella, and Gruyère (200 g, 100 g, 50 g): Using three cheeses instead of one means complexity; sharp cheddar brings bite, mozzarella melts smooth, and Gruyère adds nuttiness.
- Garlic powder, onion powder, smoked paprika, salt, and pepper: These seasonings live in the sauce itself, so they're built in rather than sprinkled on top.
- Thick-cut bacon (8 slices): Thin bacon disappears; thick-cut stays crispy and gives you actual texture to feel.
- Panko and melted butter topping: This creates a golden crust that stays crunchy even as the mac and cheese bubbles beneath it.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 200°C (400°F) and grease your baking dish generously—there's nothing worse than mac sticking to the edges. A 9x13 inch dish is standard, and the greasing step takes thirty seconds and saves you ten minutes of scraping later.
- Cook the pasta just shy of tender:
- Bring a large pot of salted water to a boil, add your macaroni, and check it a minute before the package says it's done. You want it with a slight resistance in the center because it'll soften more in the oven.
- Make the bacon magnificent:
- While the pasta cooks, arrange bacon strips on a parchment-lined baking sheet, sprinkle with black pepper and garlic powder, and slide it into the oven. Set a timer for 15 minutes and listen for when it shifts from sizzling to crackling—that's when you know it's approaching that perfect crispy stage. Pull it out at 15–18 minutes when it's dark golden and very crisp, not floppy.
- Build your cheese sauce foundation:
- In a large saucepan over medium heat, melt your butter, watching it foam gently. Whisk in flour and cook for 1–2 minutes—it should smell nutty but look pale, never brown. Browning it burns the flavor and ruins the whole sauce.
- Add the milk and cream with patience:
- Slowly pour in the milk and cream while whisking constantly, keeping your eye on the bottom of the pan where lumps like to hide. Bring it to a gentle simmer, stirring every few seconds, until it thickens enough to coat the back of a spoon—usually 3–5 minutes.
- Melt the cheeses into silence:
- Remove from heat (this prevents the cheeses from breaking), then stir in your three cheeses until they disappear completely into the sauce. The residual heat will melt them perfectly if you keep stirring.
- Season the sauce to tasting:
- Add garlic powder, onion powder, smoked paprika, salt, and pepper, then taste. You're looking for depth, not salt, so add these seasonings to the sauce itself—not to the bacon topping.
- Bring it all together:
- Crumble the cooled bacon into pieces (thick pieces are better than dust), then fold your drained pasta into the cheese sauce until every piece glistens. This folding step is gentle—you're not stirring aggressively, just coating.
- Layer for texture:
- Spread half the mac and cheese in your prepared baking dish, scatter half the bacon crumbles over it, then add the remaining mac and cheese, and top with the rest of the bacon. This layering means you get bacon in nearly every bite.
- Add the golden topping:
- In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan (if you like it), then sprinkle this mixture evenly over the top. The butter keeps the panko golden rather than dry.
- Bake until bubbling and golden:
- Bake for 15–18 minutes until the edges are bubbling and the top is a deep golden color. Let it rest for 5 minutes before serving—this helps it set slightly and makes serving cleaner. Finish with fresh chopped parsley if you want a bright note against the richness.
Save to Pinterest There was a moment during that dinner party when everyone went quiet, forks clinking, someone asking for another serving before they'd finished the first. That silence—not awkward, but the comfortable kind—told me this dish had done exactly what it was supposed to do. Mac and cheese isn't about impressing anyone; it's about making people feel taken care of.
Why Bacon Changes Everything
Most mac and cheese recipes treat bacon as an afterthought, a sprinkle on top that disappears by the third bite. But when you layer it, when you account for it in the structure of the dish instead of just garnishing with it, something shifts. The crispy bits stay crispy longer, the smoke flavor infuses into the sauce around them, and you get this interplay of textures that makes you want to keep eating. I learned this by accident, actually—the first time I made this, I spread the sauce, added all the bacon, and forgot about layering. It sank. The second time, I split it in half, and suddenly there was purpose to every layer.
The Cheese Conversation
People often ask why you need three cheeses when one would technically work. The honest answer is that they each bring something different to the table. Sharp cheddar is the backbone—it's what people recognize as mac and cheese flavor. Mozzarella is the team player; it melts smooth and adds stretch and softness. Gruyère is the sophistication; it brings a subtle nutty depth that makes people say the flavor is good without being able to name exactly what they're tasting. Trying to do this with just cheddar works, sure, but it feels flat compared to the three-cheese version. It's like the difference between a song with just a melody and one with harmony underneath.
Making It Your Own
The beauty of a creamy mac and cheese is that it welcomes additions without complaint. I've added smoked paprika straight to the sauce for a different kind of smokiness, and I've thought about chipotle powder on mornings when I wanted something with actual heat. Some people swap Monterey Jack for the Gruyère, which leans a little creamier and less earthy. Others add a pinch of mustard powder to the sauce—barely noticeable but it rounds out the cheddar somehow.
- For extra richness, stir a tablespoon of cream cheese into the sauce right before folding in the pasta.
- If you're vegetarian, skip the bacon entirely and add sautéed mushrooms or roasted cauliflower for crunch instead.
- Leftover mac and cheese reheats beautifully in a 160°C (320°F) oven with a splash of milk stirred in to loosen the sauce.
Save to Pinterest This mac and cheese sits somewhere between comfort and indulgence, the kind of dish that arrives at your table without pretense but stays with you long after the bowl is empty. Make it when you want to feed people something real.
Recipe Frequently Asked Questions
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly without becoming mushy.
- → Can I substitute the cheeses?
Gruyère can be swapped with Monterey Jack or additional sharp cheddar for a milder or sharper flavor balance.
- → How is the bacon prepared for crunch?
Bacon is baked until very crispy, then chopped to provide a smoky crunch throughout the dish.
- → What can I use as a breadcrumb topping?
Panko breadcrumbs mixed with melted butter and Parmesan create a golden, crispy topping that contrasts the creamy pasta.
- → Is there a way to add smokiness without bacon?
A pinch of chipotle powder in the cheese sauce adds a subtle smoky note for those omitting bacon.
- → How long should the dish bake?
Bake for 15–18 minutes at 200°C (400°F) until the top is golden and bubbling for the best texture and flavor.