• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Savory

    Bacon Mac And Cheese

    October 28, 2021 By Sam 19 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of bacon mac and cheese, top image of close up in white bowl, bottom image of it further away in white bowl

    A twist on the classic dish, Bacon Mac and Cheese is the ultimate comfort food. This recipe feeds a crowd and comes together in just over 30 minutes, making it the perfect side dish for game days, potlucks, and holiday parties (or just for dinner!). Watch the how-to video for step-by-step instructions!

    close-up view of bacon mac and cheese topped with crispy panko in white casserole dish

    The Best Bacon Mac & Cheese

    Thereโ€™s not much that canโ€™t be improved by the addition of bacon. Itโ€™s the secret ingredient in my award winning best chili recipe (thereโ€™s a reason itโ€™s won over 50 first-place prizes!), the base of my ultimate potato soup, and itโ€™s also Zachโ€™s favorite food group. Itโ€™s the perfect balance of chewy, salty and smoky, and itโ€™s the star of todayโ€™s bacon mac and cheese recipe.

    While this recipe is inspired by my classic baked mac and cheese, itโ€™s not just that recipe with a bit of bacon tossed. No, todayโ€™s recipe is truly next-level. We start with a bacon and butter-based roux, use a fresh new blend of cheeses (donโ€™t skip the gouda!), toss in some smoked paprika for incredible depth of flavor (it pairs so well with the bacon), and top things off with a crispy, buttery, and bacon-infused topping.

    I think youโ€™re really going to love this one. Letโ€™s get cooking!

    What You Need

    ingredients for bacon mac and cheese

    Most of the ingredients for bacon mac and cheese are to be expected (Iโ€™m looking at youโ€”bacon, macaroni, and cheese) but there are a few others worth mentioning that make this dish a real crowd pleaser.

    • Macaroni. I like to use a classic macaroni noodles, but you could substitute another pasta of a similar size and shape if you really want to. Whatever you use, just make sure you donโ€™t overdo your noodles, or theyโ€™ll fall apart in the macaroni cheese. For best results, cook 1 minute less than the package indicates and drizzle with a little olive oil to prevent sticking. This also helps to prevent the macaroni from absorbing the cheese too quickly.
    • Bacon. The star of the show! Use thick-cut bacon and make sure you cut it into small pieces. If your pieces are too large, theyโ€™ll seem too chewy and wonโ€™t distribute evenly. As I mentioned earlier, if you donโ€™t want to use bacon, I do have instructions for a bacon-free version in the recipe notes.
    • Butter. As part of our roux, butter might seem counter-intuitive when you could just use all bacon grease; however, I found that using all bacon grease gave the cheese a more oily consistency and caused it to try and separate, it just didnโ€™t work as well. Trust me, the blend of bacon grease and butter is better! You can use either salted or unsalted butter.
    • Flour. Another part of the roux, flour thickens the sauce in this bacon macaroni and cheese.
    • Spices. Just a few spices elevate the flavor of this dish, rounding out the cheese and accentuating the bacon flavor. After lots of taste testing, I opt for garlic powder, onion powder, ground mustard and smoked paprika (in addition to salt and pepper, of course).
    • Milk. The final component in the roux, milk creates a silky base for our cheese sauce. I use whole milk, but a lower fat milk should work fine.
    • Cheese. I highly recommend shredding your own cheese for this bacon macaroni and cheese. Pre-shredded cheese contains additives that prevent it from melting nicely, so if you want smooth, silky cheese, shred it yourself! I use a blend of yellow and white sharp cheddars (you can just use one if you like) and gouda to make sure the cheese flavor stands up to the bacon.
    • Panko. To create a crispy, buttery top, I add some toasted panko bread crumbs to my bacon mac and cheese before baking. Make sure you use the seasoned version for this recipe.

    SAMโ€™S TIP: Bacon mac and cheese can be baked in any pan it fits in, and since itโ€™s already cooked, you donโ€™t need to increase the baking time. Do note that the panko topping amounts are for a 1.5 quart dish.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Bacon Mac and Cheese

    This recipe comes together in just over 30 minutes, so you can have bacony, cheesy goodness fast. If you want to make it even quicker, you can skip baking and serve it right out of the pan. I suggest trying it baked though!

    collage of four photos showing bacon cooking and a roux being prepared for bacon mac and cheese
    1. Cook chopped bacon over medium heat until crispy. Remove from pan to a paper towel lined plate until cooled, then crumble into small pieces.
    2. Drain bacon fat until you have only 2 tablespoons remaining. Add butter; once melted, sprinkle flour overtop and whisk until smooth. Stir and cook another 30-60 seconds before adding spices.
    3. While still whisking, pour in milk. Continue stirring until mixture is evenly combined.
    4. Keep stirring as you bring your mixture to a boil. Reduce heat and simmer, stirring constantly, until thickened. Youโ€™ll know your mixture is ready when your whisk leaves a trail through the sauce. You can also test this by passing a spoon through the sauce, flipping it over, and using a finger to run down the center of the spoon. If the sauce stays put, itโ€™s ready. If it tries to run back together, keep cooking.
    collage of four photos showing how to make bacon mac and cheese
    1. Once thickened, remove sauce from heat and stir in your cheese until fully melted.
    2. Add cooked pasta and just half of your bacon and stir until combined. Pour into a baking dish and set aside.
    3. Make your panko topping! Melt butter and then add panko and cook until toasted. Add your remaining bacon right in here for an incredible crisp, buttery, bacon-y topping.
    4. Sprinkle panko mixture over the bacon mac and cheese dish and cook until baked through (about 15 minutes!).

    SAMโ€™S TIP: After baking, the longer the bacon mac and cheese sits, the more the noodles will absorb the cheese and the less saucy it will be. It still tastes great, but it just keep in mind that leftovers will just be more dry than when this dish is served fresh.

    zoomed in view of bowl full of bacon mac and cheese topped with crispy bacon and panko

    While bacon mac & cheese makes a great standalone dish, I love serving it as a side to my pulled chicken, or even as the perfect hearty and cheesy companion to tomato soup (is that just me? Zach thinks macaroni and tomato soup together is weird)!

    Frequently Asked Questions

    Can I serve my mac and cheese without baking it?

    Yes! If you like your bacon macaroni and cheese extra saucy, you can just skip baking and serve it straight from the potโ€“with or without the panko topping.

    Can I use a different kind of noodle?

    You can, but just make sure itโ€™s a similar size/shape (donโ€™t use spaghetti) and cook one minute shy of package instructions for best results.

    Can this be made ahead of time and reheated?

    Yes! I usually store the macaroni in the dish I plan to bake in and keep the (prepped) panko topping separate until ready to bake. Before baking, Iโ€™ll sprinkle the panko topping on top. I cover and bake at 350F for approximately 30 minutes if reheating from the fridge, using a spoon to check that the center is warmed through before serving. You will probably need to bake for less time in a shallow dish and more time in a deep one.

    serving of bacon macaroni and cheese in small white bowl

    Enjoy!

    More Recipes You Might Like

    • How to Cook Bacon in the Oven
    • Easy Mac & Cheese (no flour/no roux)
    • The Ultimate Creamy Potato Soup

    Letโ€™s bake together! Iโ€™ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    close-up view of bacon mac and cheese topped with crispy panko in white casserole dish

    Bacon Mac and Cheese

    A twist on the classic dish, Bacon Mac and Cheese is the ultimate comfort food. This recipe feeds a crowd and comes together in just over 30 minutes, making it the perfect side dish for game days, potlucks, and holiday parties.
    Watch the how-to video for step-by-step instructions!
    5 from 6 votes
    Print Pin Rate
    Course: Dinner, lunch, Side Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 servings
    Calories: 553kcal
    Author: Sam Merritt

    Ingredients

    • 8 oz (226 g) elbow macaroni dry
    • 8 strips thick-cut bacon uncooked and cut into pieces
    • 2 Tablespoons butter salted or unsalted is fine
    • ยผ cup (31 g) all-purpose flour
    • ยฝ teaspoon salt
    • ยฝ teaspoon ground black pepper
    • ยฝ teaspoon garlic powder
    • ยฝ teaspoon onion powder
    • ยฝ teaspoon ground mustard
    • ยผ teaspoon smoked paprika optional
    • 3 cups (710 ml) whole milk see note for different types of milk
    • 2 cups (226 g) freshly shredded sharp cheddar cheese see note
    • ยฝ cup (57 g) freshly shredded gouda cheese

    For Panko Topping

    • 1 ยฝ Tablespoons salted butter
    • ยฝ cup (30 g) seasoned panko

    Recommended Equipment

    • 1 ยฝ quart baking dish
    • Dutch oven (or large saucepan/pot for preparing sauce)
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350F (175C) and lightly butter a 1 ยฝ quart baking dish. Set aside.
    • Begin cooking the elbow macaroni according to package instructions. Once finished, drain, rinse under cold water, and toss with a teaspoon of olive oil. Set aside.
      8 oz (226 g) elbow macaroni
    • Meanwhile, place chopped bacon in Dutch oven and turn stovetop heat to medium. Cook until bacon is crisped and then carefully remove bacon to a paper towel-lined plate. Set aside. Once cooled, crumble or chop bacon into small pieces.
      8 strips thick-cut bacon
    • Drain all but approximately 2 Tablespoons of bacon grease and add 2 Tablespoons of butter to the pot over medium heat.
      2 Tablespoons butter
    • Once butter has melted, sprinkle flour overtop and whisk until smooth and no lumps remain. Continue to cook, stirring, another 30-60 seconds to toast the flour.
      ยผ cup (31 g) all-purpose flour
    • Add spices (salt, black pepper, garlic powder, onion powder, ground mustard, and smoked paprika, if using) and stir well.
      ยฝ teaspoon salt, ยฝ teaspoon ground black pepper, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, ยฝ teaspoon ground mustard, ยผ teaspoon smoked paprika
    • While still whisking, slowly pour in the milk. Continue to stir over medium heat until milk and butter are completely combined.
      3 cups (710 ml) whole milk
    • While stirring frequently, bring mixture to a boil. Reduce heat and simmer, stirring constantly, until mixture is thickened. Your whisk or spoon should leave a trail through the sauce and it should coat the back of a spoon.
    • Remove sauce from heat and add shredded cheeses. Stir until the cheeses are melted and the sauce is smooth.
      2 cups (226 g) freshly shredded sharp cheddar cheese, ยฝ cup (57 g) freshly shredded gouda cheese
    • Add cooked, drained pasta noodles and half of the chopped bacon and stir well.
    • Pour into prepared baking dish and begin preparing Panko seasoning.

    Panko Topping

    • Melt butter in a small saucepan over medium heat. Add panko and cook, stirring frequently until panko is toasted golden brown.
      1 ยฝ Tablespoons salted butter, ยฝ cup (30 g) seasoned panko
    • Add remaining bacon and toss with the panko. Sprinkle the mixture evenly over macaroni and transfer to 350F (175C) oven. Bake for 15 minutes then allow to cool for 5-10 minutes before digging in.

    Notes

    Bacon:

    For a bacon-free recipe, please see my baked macaroni and cheese recipe or you may omit the bacon and use 4 Tablespoons of butter instead.

    Milk:

    I have only tested this recipe with whole milk but it should work fine with a lower fat milk as well.

    Cheese:

    While you may get lucky and have success using pre-shredded cheese, this often contains additives that can cause the sauce to separate/congeal. For best results, shred your own cheese. Personally I like to use a blend of white and yellow cheddar, but you can use just one type, thatโ€™s fine!

    Making in Advance:

    This recipe can be prepared in advance, but note that as it sits in the refrigerator the pasta will absorb the cheese sauce and the results will not be quite as saucy. To prepare, follow the instructions through step 11. Allow macaroni to cool slightly then cover and transfer to refrigerator where it will keep for up to 3 days. Prepare panko topping as instructed and store separately at room temperature or in the fridge. To cook, preheat your oven to 350F and sprinkle panko over macaroni before transferring to the oven to bake for 30 minutes or until baked through and center is warm and melty.

    Nutrition

    Serving: 1serving | Calories: 553kcal | Carbohydrates: 33g | Protein: 23g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 793mg | Potassium: 321mg | Fiber: 1g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Homemade mozzarella sticks and marinara sauce on plate.
      Homemade Mozzarella Sticks
    • Bacon Jalapeno Popper Dip
      Bacon Jalapeno Popper Dip
    • covering stuffed shells with marinara
      Stuffed Shells
    • Bowl of broccoli cheddar soup with a spoon scooping out a bite.
      Broccoli Cheddar Soup

    SUBSCRIBEโ€‹
    โ€‹
    โ€‹ WEEKNIGHT DINNER SERIES

      This email series will guide you through five quick and easy meals that deserve a spot in your dinner rotation. Your family will devour these!

      ยซ Kettle Corn
      Creamed Spinach ยป

      Reader Interactions

      Comments

      1. Laurie

        January 21, 2024 at 7:41 pm

        Made this tonight, was a big hit and will definitely be making again. Had to substitute gouda for some monetary jack cheese. Great recipe . thank you

        Reply
      2. Bruce

        September 16, 2023 at 1:50 pm

        5 stars
        Donโ€™t dump the bacon grease. Instead, cook the bacon first, then add the excess grease to the water for cooking the macaroni. It infuses the macaroni with bacon flavor, and nobody will object to that!

        Reply
      3. Rebecca

        November 22, 2017 at 12:39 am

        Thanks for sharing, i would love to try out for my daughter. ๐Ÿ˜˜

        Reply
      4. LethA

        November 14, 2015 at 12:35 pm

        4 stars
        MAY I suggest putting the left over bacon drippings in a container and storing in fridge for later use in adding some of the bacon flavor to other foods . Have done this since dinosaurs walked in my yard.

        Reply
        • Sam

          November 14, 2015 at 12:55 pm

          Wonderful suggestion Letha, thanks! ๐Ÿ™‚

          Reply
      5. Marsha | Marsha's Baking Addiction

        November 13, 2015 at 4:25 pm

        I love macaroni cheese, and your version with bacon looks absolutely scrumptious!

        Reply
        • Sam

          November 13, 2015 at 5:53 pm

          Thank you, Marsha!

          Reply
      6. Beeta @ Mon Petit Four

        November 10, 2015 at 3:29 pm

        Mmm, you had me sold at bacon! This looks so yummy โ€“ Iโ€™d love to curl up with a bowl of bacon mac n cheese on a cold, frosty night! <3

        Reply
        • Sam

          November 10, 2015 at 5:03 pm

          Haha, my husband particularly loved the bacon aspect, too! Thanks, Beeta! ๐Ÿ™‚ <3

          Reply
      7. Stephanie

        November 10, 2015 at 12:37 pm

        This sounds delicious! The perfect comfort food for these cooler days! {client}

        Reply
        • Sam

          November 10, 2015 at 12:37 pm

          Thanks, Stephanie! ๐Ÿ™‚

          Reply
      8. Amanda

        November 10, 2015 at 10:54 am

        My favorite thing about fall and winter is the food too, and this looks so yummy and comforting for cold days. Homemade mac and cheese is the bomb.

        Reply
        • Sam

          November 10, 2015 at 10:56 am

          Thank you, Amanda!! ๐Ÿ™‚

          Reply
      9. Medha @ Whisk & Shout

        November 10, 2015 at 12:32 am

        Total comfort food! Love all the cheese in this ๐Ÿ™‚

        Reply
        • Sam

          November 10, 2015 at 5:03 pm

          Thanks, Medha! ๐Ÿ™‚

          Reply
      10. Sophia

        November 09, 2015 at 9:37 pm

        Ah this looks so deliciously comfortingโ€ฆyouโ€™ve induced a craving for macaroni cheese now! Love the addition of the smoked paprika too โ€“ can imagine it adds a lovely warmth to the dish.

        Reply
        • Sam

          November 10, 2015 at 10:56 am

          Thank you, Sophia! The paprika really does add a wonderful touch!

          Reply
      11. Annie @ The Garlic Diaries

        November 09, 2015 at 8:22 pm

        5 stars
        This would totally hit the spot right nowโ€ฆ.I want a BIG bowl of it :). Yum! Pinned :).

        Reply
        • Sam

          November 09, 2015 at 8:23 pm

          Thank you, Annie!! ๐Ÿ™‚

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

      Most Popular

      flaky biscuit on white cloth

      Easy Homemade Biscuits

      Pizza dough in glass bowl, after rising

      The Best Pizza Dough Recipe

      one bite missing from a slice of vanilla cake with chocolate frosting

      The Best Vanilla Cake Recipe

      Slice of cheesecake

      The Best Cheesecake Recipe

      Potato soup in bowl, with toppings

      The Ultimate Creamy Potato Soup

      Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

      The WORST Chocolate Chip Cookie Recipe

      Cozy Soups

      Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.

      Chicken Pot Pie Soup

      Small white crock of potato leek soup topped with croutons and chives.

      Potato Leek Soup

      Two bowls of turkey chowder

      Turkey Chowder

      Close-up shot of a pot of creamy chicken noodle soup.

      Creamy Chicken Noodle Soup

      bowl of chicken corn chowder topped with bacon and green onions

      Chicken Corn Chowder

      Overhead of two bowls of corn chowder

      Summer Corn Chowder

      SUBSCRIBE

      THE BEST OF THE BASICS

      โ€‹

      This email series will guide you through some of my most popular recipes. I'll share my best tips and techniques to improve your kitchen skills too!

        โ€‹

        places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
        • Facebook
        • Instagram
        • Pinterest
        • Twitter
        • Youtube

        Privacy Policy|Accessibility Statement

        Footer

        โ†‘ back to top

        ABOUT

        • About Me
        • Policies, Disclosure & Privacy
        • Terms of Use

        CONTACT

        • Contact
        • Work with Me!

        ยฉ 2020 Sugar Spun Run. All Rights Reserved

        Subscribe to my newsletter!

        I'll send you my top recipes, updates, kitchen tips, and more.

          โ€‹

          • 1981

          Rate This Recipe

          Your vote:




          A rating is required
          Name and email are required