Buckle up, cheese lovers! Today, we’re diving fork-first into the ultimate comfort food: baked mac n cheese with crispy bacon. This isn’t just any mac n cheese; it’s a creamy, cheesy, bacon-loaded masterpiece that’ll have you coming back for seconds (and thirds).
Why This Recipe Works
- The combination of sharp cheddar and Gruyère cheeses creates a depth of flavor that’s irresistibly rich and creamy.
- Crispy bacon adds a smoky, salty crunch that contrasts perfectly with the soft pasta and creamy sauce.
- A golden, buttery breadcrumb topping adds texture and makes every bite a delightful crunch.
- Baking the mac n cheese gives it a beautiful, bubbly top and ensures the flavors meld together perfectly.
- This recipe is customizable, allowing you to adjust the cheese types or add-ins to suit your taste.
Ingredients
- 1 pound elbow macaroni
- 6 slices bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Equipment Needed
- Large pot
- Whisk
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F and grease a 9×13 inch baking dish. This ensures your mac n cheese doesn’t stick and bakes evenly. While the oven heats, cook the bacon until crispy, then crumble it into bite-sized pieces. Tip: Save some bacon for topping to add extra crunch and presentation points.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside. Al dente pasta holds up better when baked, preventing a mushy texture.
Make the Cheese Sauce
In the same pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until golden. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper.
Combine and Bake
Add the cooked macaroni and crumbled bacon to the cheese sauce, stirring until everything is well coated. Pour the mixture into the prepared baking dish. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top. Bake for 25-30 minutes, or until the top is golden and bubbly.
Serve and Enjoy
Let the baked mac n cheese sit for 5 minutes before serving. This allows the sauce to thicken slightly, making it easier to scoop. Serve hot, garnished with the reserved bacon crumbles for an extra smoky flavor.
Tips and Tricks
For an even richer sauce, substitute half of the milk with heavy cream. If you’re short on time, use pre-shredded cheese, but keep in mind it may not melt as smoothly due to anti-caking agents. For a crispy topping, broil the mac n cheese for the last 2-3 minutes of baking, watching closely to prevent burning. Experiment with different cheeses like smoked Gouda or pepper jack for unique flavors. Always taste the sauce before adding the pasta to adjust seasoning as needed.
Recipe Variations
- Add a layer of caramelized onions for a sweet and savory twist.
- Mix in a can of diced tomatoes and green chilies for a spicy kick.
- Swap out the bacon for pancetta or ham for a different meaty flavor.
- Stir in steamed broccoli or sautéed mushrooms for a veggie-packed version.
- Use gluten-free pasta and flour for a gluten-free alternative.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! Assemble the mac n cheese up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed.
What’s the best way to reheat leftovers?
Reheat individual portions in the microwave with a splash of milk to keep the sauce creamy. For larger portions, cover with foil and bake at 350°F until heated through, about 20 minutes.
Can I freeze baked mac n cheese?
Yes, but the texture may change slightly. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Summary
This baked mac n cheese with bacon is the ultimate comfort food, combining creamy cheese sauce, al dente pasta, and crispy bacon under a golden breadcrumb topping. It’s customizable, make-ahead friendly, and guaranteed to be a crowd-pleaser.