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A close-up of creamy bacon mac and cheese in a dark skillet, topped with crispy bacon crumbles and fresh parsley.

Ultimate Crispy Bacon Mac & Cheese

This rich and creamy homemade macaroni and cheese is elevated with abundant crispy bacon bits and finished with a golden, crunchy breadcrumb topping. It's the ultimate comfort food for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Bacon
  • 12 slices thick-cut bacon chopped into 1/2-inch pieces
For the Pasta
  • 1 lb elbow macaroni
  • 1 tsp salt for pasta water
For the Cheese Sauce
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk warmed slightly is best
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 3 cups sharp cheddar cheese freshly grated, about 12 oz
  • 1 cup Gruyere cheese freshly grated, about 4 oz
  • 2 oz cream cheese cubed, softened
For the Topping
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/4 cup Parmesan cheese finely grated
  • 1/4 tsp black pepper

Equipment

  • Large Pot
  • Large saucepan or Dutch oven
  • Large Skillet
  • 9x13 inch baking dish
  • Whisk

Method
 

Prepare the Bacon
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, cook the chopped bacon until crispy. This typically takes 8-10 minutes. Using a slotted spoon, remove the bacon and place it on a plate lined with paper towels to drain. Reserve 1-2 tablespoons of bacon fat in the skillet (optional, for flavor, or discard).
Cook the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for al dente (about 1 minute less than suggested). Drain the pasta thoroughly and set aside.
Make the Cheese Sauce
  1. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  2. Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking as the sauce comes to a gentle simmer and thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
  3. Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add the grated sharp cheddar, Gruyere, and cubed cream cheese. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Assemble and Bake
  1. Add the drained cooked macaroni and about two-thirds of the crispy bacon bits to the cheese sauce. Stir gently until everything is well combined.
  2. Pour the macaroni and cheese mixture into the prepared baking dish.
  3. In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of melted butter, grated Parmesan cheese, and 1/4 tsp black pepper. Stir until the breadcrumbs are evenly coated. Sprinkle this topping evenly over the macaroni and cheese. Scatter the remaining crispy bacon bits over the topping.
  4. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely cover it with foil.
  5. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.

Notes

For an extra depth of flavor, you can swap a portion of the milk (up to 1 cup) for chicken broth or even a dry white wine. To make ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 2 days. Add an extra 10-15 minutes to the baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in the microwave or oven.