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This bacon mac and cheese recipe is so easy to make with basic pantry ingredients. Creamy béchamel sauce is mixed with two kinds of cheese, then tossed with macaroni and crispy bacon. So good!
Why You’ll Love This Bacon Mac and Cheese Recipe
- Easy. This recipe comes together quickly and only requires basic cooking techniques.
- Simple ingredients. All the ingredients are pantry staples. You probably have everything already!
- Creamy. Thanks to the béchamel sauce and two kinds of cheese, this mac and cheese is super creamy and cheesy. (You may never make boxed mac and cheese again.)
- Crispy bacon on top. The salty, crispy bits of bacon add an incredible flavor profile when mixed with the cheesy pasta.
Watch the Video
Want to see how to make this creamy bacon mac and cheese start to finish? Check out my video:
What You’ll Need
Here is a quick look at what you’ll need to make this bacon mac and cheese recipe. Be sure to scroll down to the recipe card for a printable ingredient list with amounts.
- Bacon – I recommend using thick-cut bacon. You can also leave the bacon out to make this dish vegetarian.
- Macaroni – You can also use any other kind of short noodle, like shells, or cavatappi.
- For the roux – Butter, flour, milk, salt and pepper.
- Two kinds of cheese – I recommend cheddar cheese and Gruyere cheese.
How to Make Bacon Mac and Cheese
Here is a brief step-by-step showing you how to make mac and cheese with bacon. Check out the video above for even more detail, and scroll down to the recipe card below for printable instructions.
- Cook the bacon. Line a plate with a paper towel. Cook the bacon until crispy, then place on the lined plate to drain while you make the pasta.
- Make the pasta. Cook the macaroni according to the instructions on the package. Drain and set aside.
- Make the béchamel. Heat a large saucepan over medium heat. Melt the butter. Mix in the flour. Cook for 1-2 minutes, mixing continuously. Add the milk, 1 cup at a time, mixing constantly. Turn the heat to medium-low and allow the béchamel to simmer until thickened. Season with salt and pepper. If you want to see step-by-step instructions for making béchamel, check out my croque monsieur recipe.
- Make it cheesy. Stir in the cheese 1 cup at a time, allowing it to melt into the sauce.
- Put it all together. Stir the macaroni into the sauce along with the cooked bacon.
Tips for Success
- For the béchamel: Gradually add the milk by mixing it into the roux (the flour and butter mixture) bit by bit. This method prevents lumps from forming.
- Use warm milk: Warm up the milk before making the béchamel. This is optional, but makes it easier to combine the milk and roux.
- Season to taste: Make sure to taste your béchamel and season it with salt & pepper.
- Cheese matters: Use good quality cheeses for a creamy texture. You’ll get the best results by grating your own cheese. Pre-shredded cheese often contains anti-caking agents to prevent the shreds from clumping together in the bag. This can affect the way the cheese melts.
How to Store and Reheat Leftovers
- Store in the fridge: Let your pasta cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days.
- To reheat: Spoon your desired amount into a microwave-safe bowl, then zap until warmed through. I usually start with 1 minute, then give the pasta a good stir and heat for another 30 seconds to 1 minute. The heating time will depend upon the size of your serving.
More Easy Pasta Dinner Ideas
- Cheeseburger Casserole
- Marry Me Chicken Pasta
- Gigi Hadid Pasta
- Baked Ziti
- Garlic Parmesan Chicken Pasta
Bacon Mac and Cheese
This easy bacon mac and cheese recipe makes the creamiest pasta dinner. It's made with two kinds of cheese with crispy bits of thick-cut bacon on top.
Ingredients
- 10 slices bacon, diced
- 1 pound elbow macaroni
- 2 tablespoons butter, unsalted
- 2 tablespoons flour
- 2 cups whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Instructions
- Cook the bacon. Line a plate with a paper towel. Heat a skillet to medium heat and saute the bacon until golden brown and crispy. Remove the bacon from the pan with a slotted spoon and allow it to drain on the prepared plate.
- Make the pasta. Cook the macaroni according to the instructions on the package (don’t forget to salt the pasta water). Drain the pasta and set aside.
- Make the bechamel. Heat a large saucepan over medium heat. Melt the butter. As the butter starts to bubble, whisk in the flour. Cook for 1-2 minutes, mixing continuously. Add the milk, 1 cup at a time, mixing continuously. Turn the heat to medium-low and allow the bechamel to simmer for a few minutes until thickened. Season with salt and pepper.
- Make it cheesy. Stir in the cheese, 1 cup at a time, allowing each addition to melt into the sauce before adding the next. Turn off the heat.
- Put it all together. Stir the macaroni into the sauce along with the cooked bacon.
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Nutrition
Calories: 509kcal | Carbohydrates: 48g | Protein: 20g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 489mg | Potassium: 298mg | Fiber: 2g | Sugar: 5g | Vitamin A: 480IU | Calcium: 289mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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