Cheesy Baked Mac and Cheese with Bacon

If you ask me, baked mac and cheese with bacon is pure comfort food magic.

This hearty dish takes creamy, cheesy pasta and makes it even better with crispy bacon pieces scattered throughout. The cheese sauce gets bubbly and golden on top while staying smooth and rich underneath.

It’s made with tender elbow noodles covered in a homemade cheese sauce that’s way better than the boxed stuff. Smoky bacon bits add just the right amount of salty crunch to every bite.

It’s a family favorite that works great for Sunday dinners or potluck gatherings, the kind of dish that disappears fast.

What Kind of Cheese Should I Use?

The cheese blend is what makes this mac and cheese truly special, and you have some flexibility with your choices. Extra-sharp cheddar is the star here – it provides that classic mac and cheese flavor with a nice tangy bite that cuts through all the creaminess. For the second cheese, you can go with Monterey Jack for a mild, smooth melt, provolone for a slightly sharper taste, or mozzarella if you want extra stretchy, gooey goodness. Whatever you do, avoid pre-shredded cheese if possible since it contains anti-caking agents that can make your sauce less smooth. Freshly grated cheese from a block will melt much better and give you that perfect, creamy texture you’re after.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Elbow macaroni: Any short pasta shape works great here – try shells, rotini, or cavatappi. Just stick with something that has curves or ridges to hold onto that creamy cheese sauce.
• Bacon: Skip the bacon for a vegetarian version, or swap it with cooked ham, crumbled sausage, or even crispy pancetta. You could also add some sautéed mushrooms for extra flavor.
• Cheese blend: Feel free to mix and match your cheeses! Gruyere, fontina, or gouda work wonderfully. Just keep the cheddar as your base since it melts so well, and avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. You can also use all regular milk, though you’ll lose a bit of that tangy flavor.
• Fresh breadcrumbs: Panko breadcrumbs work just fine, or you can crush up some crackers like Ritz or even cornflakes for a different crunch on top.
• Dry mustard: If you don’t have dry mustard, use 1 teaspoon of Dijon mustard instead – it adds that same subtle tang that makes the cheese flavors pop.

Watch Out for These Mistakes While Baking

The biggest mistake people make with baked mac and cheese is overcooking the pasta during the initial boil – since it will continue cooking in the oven, you want to undercook it by about 2 minutes so it doesn’t turn mushy in the final dish. Another common error is making a lumpy cheese sauce, which happens when you add the cheese to milk that’s too hot, so let your milk mixture cool slightly and add the cheese gradually while whisking constantly. Don’t forget to reserve some of that bacon for the topping instead of mixing it all into the casserole, as this gives you those crispy bacon bits on top that everyone loves. Finally, resist the urge to skip the resting time after baking – letting it sit for 10-15 minutes allows the sauce to thicken properly and makes serving much cleaner.

What to Serve With Baked Mac and Cheese?

This rich and cheesy mac and cheese with bacon is pretty hearty on its own, but I love pairing it with something fresh to balance out all that creamy goodness. A simple mixed greens salad with a tangy vinaigrette cuts through the richness perfectly, or you could go with some roasted broccoli or green beans on the side. If you’re feeding a crowd, pulled pork or barbecue chicken makes this into a serious comfort food feast. For a lighter touch, try serving it alongside some sliced tomatoes with a sprinkle of salt and pepper – the acidity really complements the cheese and bacon flavors.

Storage Instructions

Refrigerate: Leftover mac and cheese keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day once all those cheesy flavors have had time to meld together. Just make sure to let it cool completely before covering to avoid condensation.

Freeze: You can definitely freeze this mac and cheese for up to 3 months! I like to portion it into individual servings in freezer-safe containers, which makes it super easy to grab a quick lunch later. The texture might be slightly different after freezing, but it’s still creamy and delicious.

Warm Up: To bring your mac and cheese back to life, cover it with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45-50 minutes if frozen. You can also microwave individual portions, just stir halfway through and add a splash of milk if it seems dry.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4400-4700
• Protein: 160-180 g
• Fat: 190-210 g
• Carbohydrates: 470-500 g

Ingredients

For the pasta and cheese sauce:

• 1/3 cup unsalted butter (I like Kerrygold unsalted butter for this)
• 1 lb large elbow macaroni
• 1 cup whole buttermilk (at room temperature for a smoother sauce)
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 4 oz monterey jack cheese, shredded
• 1 tsp ground dry mustard
• 6 thick-cut bacon slices, cooked and crumbled
• 1 tbsp kosher salt
• 12 oz extra-sharp cheddar cheese, shredded (freshly shredded for better melting)
• 2 large eggs, beaten
• 1 tsp black pepper

For the topping:

• 3/4 cup fresh breadcrumbs (panko breadcrumbs work well too)
• 2 oz parmesan cheese, shredded
• 1 1/2 tsp kosher salt
• Half the crumbled bacon from above

For baking dish:

• Unsalted butter (for generously greasing the dish)

Step 1: Cook the Pasta

• 1 lb uncooked large elbow macaroni
• 1 tbsp kosher salt

Preheat your oven to 350°F.

In a large stock-pot, bring 3 quarts of water to a boil over high heat.

Stir in the elbow macaroni and 1 tablespoon kosher salt, and return to a boil.

Cook the pasta for about 6 minutes, stirring occasionally, until it’s tender but still firm to the bite.

Reserve and set aside 2 cups of the cooking water just before draining the pasta.

Drain the pasta well, then return it to the pot (off the heat) and cover to keep warm.

Step 2: Prepare Baking Dish and Topping

• unsalted butter, for greasing
• 3/4 cup fresh breadcrumbs
• 2 oz parmesan cheese, shredded or grated (1/2 cup)
• half the crumbled bacon from above

Generously butter a 13- x 9-inch baking dish to prevent sticking and set it aside.

In a bowl, toss together the fresh breadcrumbs, parmesan cheese, and half of the cooked, crumbled bacon until combined.

Set this breadcrumb mixture aside for topping the macaroni later.

I find that using fresh breadcrumbs gives a lovely crisp texture to the top layer.

Step 3: Heat the Milk and Mix Dry Ingredients

• 3 cups whole milk
• 1 cup whole buttermilk
• 1/3 cup all-purpose flour
• 1 tsp black pepper
• 1 tsp ground dry mustard
• 1 1/2 tsp kosher salt

In a medium saucepan over medium heat, combine the whole milk and buttermilk.

Heat, undisturbed, until the mixture is steaming but not boiling, which should take about 4 to 5 minutes.

Meanwhile, in a small bowl, stir together the all-purpose flour, black pepper, ground dry mustard, and the remaining 1 1/2 teaspoons kosher salt.

Set both mixtures aside and proceed to make the cheese sauce.

Step 4: Make the Cheese Sauce

• 1/3 cup unsalted butter
• flour mixture from Step 3
• milk mixture from Step 3
• 12 oz extra-sharp cheddar cheese, shredded (3 cups)
• 4 oz Monterey Jack, provolone, or mozzarella cheese, shredded (1 cup)
• 2 large eggs, beaten

Melt the unsalted butter in a large heavy saucepan over medium-high heat.

Add the flour mixture from Step 3 and cook, whisking often, until the mixture is smooth, thick, and has a delicate golden color and toasted aroma—about 2 minutes.

Gradually whisk in the warm milk mixture from Step 3.

Increase the heat to high and bring to a boil.

Cook, stirring often, until it thickens to the consistency of cream, about 3 minutes.

Remove from heat, then stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.

Finally, quickly whisk in the beaten eggs until fully incorporated—this will create a rich, velvety cheese sauce.

Step 5: Combine Pasta, Cheese Sauce, and Bacon

• cooked pasta from Step 1
• cheese sauce from Step 4
• remaining crumbled bacon

Uncover the cooked pasta in the stock pot and give it a stir to loosen any noodles that may have stuck together.

If necessary, add a little reserved cooking water to loosen, then drain any excess.

Pour in the cheese sauce from Step 4 and add the remaining crumbled bacon.

Stir thoroughly to combine, making sure the pasta is evenly coated with the sauce and bacon.

At this point, the mixture should look creamy and well blended.

Step 6: Assemble and Bake the Mac and Cheese

• breadcrumb mixture from Step 2
• pasta mixture from Step 5

Transfer the pasta mixture to the prepared baking dish from Step 2, spreading it out evenly.

Sprinkle the reserved breadcrumb-parmesan-bacon mixture from Step 2 over the top.

Bake in the preheated oven for 35 to 40 minutes, or until the dish is firm, puffed, and the topping is lightly browned and crisp.

I like to let it rest for a few minutes after baking so it sets up nicely and is easier to serve.