Crispy Bacon Mac and Cheese
This decadent mac and cheese transforms the beloved classic with crispy, smoky bacon for the perfect balance of creamy cheese sauce and irresistible crunch. A celebration of flavors that brings together childhood nostalgia with sophisticated techniques.
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Servings: 8 servings
Calories: 680kcal
Equipment
- 9x13 Baking Dish or Dutch Oven
- Large Pot
- Whisk
- Baking Sheet
Ingredients
Pasta Base
- 1 pound elbow macaroni 16 oz
- 8 slices thick-cut bacon applewood smoked recommended
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese freshly grated
- 2 cups Gruyère cheese freshly grated (can substitute with fontina or Monterey Jack)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper adjust to taste
- salt and black pepper to taste
Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup Parmesan cheese freshly grated
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons reserved bacon bits
Instructions
- Preheat your oven to 375°F (190°C). Arrange bacon slices on a parchment-lined baking sheet and bake for 15-18 minutes until crispy. Once cooled, chop into bits, reserving 2 tablespoons for the topping.
- Bring a large pot of generously salted water to a rolling boil. Cook the macaroni for 2 minutes less than package instructions indicate (it should be very al dente). Drain but do not rinse.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it smells slightly nutty but hasn't browned.
- Gradually whisk in the milk and cream, ensuring no lumps form. Bring to a gentle simmer, then reduce heat and cook for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove the pot from heat and gradually stir in the grated cheeses, reserving 1/2 cup of cheddar for topping. Add the Dijon mustard, garlic powder, cayenne, salt, and pepper.
- Fold in the cooked macaroni and bacon bits (except reserved portion) until everything is evenly coated. Transfer the mixture to a 9x13 baking dish or keep it in your oven-safe Dutch oven.
- In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle this mixture over the mac and cheese, followed by the reserved cheddar and bacon bits.
- Bake uncovered for 20-25 minutes until bubbling at the edges and golden brown on top. Let it rest for 5-10 minutes before serving to allow the sauce to set slightly.
Notes
- For best results, always grate your cheese fresh rather than using pre-shredded options which contain anti-caking agents.
- Make ahead: Assemble up to the point of adding the topping, cover and refrigerate for up to 24 hours.
- For reheating leftovers, add 1-2 tablespoons of milk per cup of mac and cheese to restore creaminess.
- For a gluten-free version, use gluten-free pasta and 1:1 gluten-free flour.
- Make ahead: Assemble up to the point of adding the topping, cover and refrigerate for up to 24 hours.
- For reheating leftovers, add 1-2 tablespoons of milk per cup of mac and cheese to restore creaminess.
- For a gluten-free version, use gluten-free pasta and 1:1 gluten-free flour.
Nutrition
Calories: 680kcal | Carbohydrates: 48g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Sodium: 890mg | Fiber: 2g | Calcium: 650mg
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