Tinis Mac Cheese Bacon (Printable)

Creamy macaroni and cheese features a crispy bacon crunch with sharp cheeses and a golden breadcrumb topping.

# Ingredient List:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# How to Prepare:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil elbow macaroni according to package directions until just al dente. Drain and set aside.
03 - Arrange bacon slices on a parchment-lined baking sheet. Sprinkle with black pepper and garlic powder. Bake for 15 to 18 minutes until crispy and deep golden. Let cool slightly, then finely chop or crumble. Set aside.
04 - Melt unsalted butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until foamy but not browned.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 3 to 5 minutes. Remove from heat and stir in cheddar, mozzarella, and Gruyère cheeses until fully melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
06 - Fold drained macaroni into the cheese sauce, ensuring even coating.
07 - Spread half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle half of the bacon crumble evenly over it. Add the remaining macaroni and cheese and top with the remaining bacon.
08 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese, if using. Sprinkle the mixture evenly atop the layered mac and cheese.
09 - Bake in preheated oven for 15 to 18 minutes until the top is golden and bubbling. Remove and let rest for 5 minutes before serving.
10 - Garnish with freshly chopped parsley and serve warm.

# Expert Suggestions:

01 -
  • The bacon doesn't just sit on top; layering it through the dish means every forkful delivers that satisfying crunch.
  • Three cheeses working together create depth without tasting greasy or one-dimensional.
  • It comes together in under an hour, which means weeknight dinner feels fancy without the stress.
02 -
  • Never skip the roux step or rush it; lumpy cheese sauce is almost impossible to fix once it's set.
  • Thick-cut bacon makes all the difference—thin bacon crisps fast but disappears into the creamy sauce, defeating the whole purpose.
  • Cooking the pasta just shy of done is crucial because it keeps soaking up the sauce even after you remove the dish from the oven.
03 -
  • Use whole milk and cream together instead of just milk; the fat content keeps the sauce silky and prevents it from breaking even if you reheat it.
  • Cook your bacon in the oven rather than on the stovetop—it crisps more evenly, and you're not standing there flipping it constantly.
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