Ultimate Bacon Mac and Cheese
This Ultimate Bacon Mac and Cheese recipe features perfectly cooked pasta, a creamy, dreamy cheese sauce made with a blend of cheddar, Gruyere, and Parmesan, and crispy, smoky bacon bits throughout. Baking it at the end creates a golden, bubbly top that's simply irresistible. It's comfort food at its finest!
Equipment
- Large pot
- Colander
- Large saucepan or Dutch oven
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Baking Sheet
- Paper towels
- 9x13 inch baking dish
- Oven
Ingredients
- 1 pound elbow macaroni
- 1 pound bacon, cooked and crumbled
- ½ cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: Breadcrumbs for topping
- Optional: Paprika for topping
- Optional: Chopped fresh parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain well and set aside.
- Cook the bacon until crispy. Remove from the pan and place on paper towels to drain. Once cooled, crumble the bacon into small pieces.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is your roux.
- Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Continue whisking until the mixture is smooth.
- Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in the cheddar cheese, Gruyere cheese, and Parmesan cheese until melted and smooth. Keep stirring until everything is perfectly melted.
- Season the cheese sauce with salt and pepper to taste.
- Add the cooked pasta and crumbled bacon to the cheese sauce and stir until everything is well combined.
- Preheat oven to 350°F (175°C).
- Pour the mac and cheese into a greased 9x13 inch baking dish.
- Top with breadcrumbs (if using) and a sprinkle of paprika.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let the mac and cheese cool for a few minutes before serving.
- Garnish with chopped fresh parsley (if using) and enjoy!
Notes
For the best flavor, use high-quality cheese and freshly grated cheese. Don't overcook the pasta; it should be al dente. A smooth roux is key for a creamy sauce, so whisk the flour and butter thoroughly. Taste the cheese sauce and adjust seasoning as needed. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven. For extra flavor, add a pinch of cayenne pepper or hot sauce. Experiment with different cheese combinations like Gouda or Fontina.