Save I wasn't planning to reinvent mac and cheese that Saturday, but then I saw the bacon in my fridge and remembered the Keith Lee Caesar bacon trend going viral. Something clicked. I cooked the strips until they shattered like glass, then folded them into molten cheddar and cream. The first bite had that perfect contrast: silky pasta, sharp cheese, and a bacon crunch so loud my neighbor texted asking what I was eating.
I made this for my sister's birthday dinner last spring, and she went quiet after the first bite, which is the highest compliment in our family. Her kids fought over the crispy corner pieces. By the end of the night, the baking dish was scraped so clean I barely had to wash it. She still asks me to bring it to every gathering.
Ingredients
- Elbow macaroni: The classic shape for a reason, those curves catch and hold the cheese sauce better than any other pasta.
- Unsalted butter: The base of your roux, and using unsalted lets you control the salt level in the final dish.
- All-purpose flour: Whisked into butter, it thickens the milk into a velvety sauce without any graininess.
- Whole milk: Provides body and creaminess without being as heavy as all cream.
- Heavy cream: Just half a cup turns the sauce impossibly silky and rich.
- Sharp cheddar cheese: The backbone of the flavor, tangy and bold enough to stand up to the bacon.
- Mozzarella cheese: Melts like a dream and adds that stretchy, gooey texture everyone loves.
- Gruyère or Monterey Jack cheese: Gruyère brings a nutty depth, Monterey Jack keeps it mellow and creamy.
- Garlic powder, onion powder, smoked paprika: These three wake up the cheese sauce with subtle warmth and smokiness.
- Salt and black pepper: Essential for balancing the richness and bringing all the flavors into focus.
- Thick-cut bacon: Baked until crispy, then crumbled, it becomes the star texture in every bite.
- Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs, they toast up golden and beautiful.
- Parmesan cheese: Optional but recommended, it adds a salty, nutty finish to the topping.
- Fresh parsley: A handful of green at the end makes the whole dish look alive and inviting.
Instructions
- Preheat and prep:
- Turn your oven to 200°C (400°F) and grease a large baking dish, about 23x33 cm. This is your stage, so make sure it's ready.
- Cook the pasta:
- Boil the macaroni until just al dente, following the package time. Drain it well and set it aside, still warm and ready to soak up sauce.
- Bake the bacon:
- Lay the bacon strips on a parchment-lined baking sheet, sprinkle with black pepper and garlic powder, then bake for 15 to 18 minutes until deeply crispy. Let it cool slightly, then chop or crumble it into satisfying shards.
- Start the roux:
- Melt butter in a large saucepan over medium heat, whisk in the flour, and cook for a minute or two until it smells toasty but hasn't browned. This is the foundation of your sauce.
- Build the sauce:
- Gradually whisk in the milk and cream, stirring constantly to avoid lumps, and bring it to a gentle simmer. Keep stirring until it thickens, about 3 to 5 minutes.
- Melt the cheese:
- Remove the pan from heat and stir in the cheddar, mozzarella, and Gruyère until smooth and glossy. Add the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fold in the pasta:
- Add the drained macaroni to the cheese sauce and fold gently until every piece is coated. The sauce should cling to the pasta like a warm hug.
- Layer with bacon:
- Spread half the mac and cheese into the prepared baking dish, then sprinkle half the bacon crumble over it. Add the rest of the mac and cheese, then top with the remaining bacon.
- Add the topping:
- In a small bowl, mix the panko with melted butter and Parmesan, then sprinkle it evenly over the top. This will bake into a golden, crunchy crown.
- Bake and rest:
- Slide the dish into the oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving, then garnish with fresh parsley.
Save One night I brought this to a potluck, and someone asked if I'd catered it. I laughed, but it felt good. This dish has a way of making ordinary moments feel special, like you put in more effort than you actually did. It's become my secret weapon when I want to impress without stressing.
Swaps and Substitutions
If you can't find Gruyère, Monterey Jack or even extra sharp cheddar works beautifully. For a vegetarian version, skip the bacon and roast cauliflower florets with smoked paprika until caramelized, then fold them in for a similar textural contrast. Swap whole milk for two percent if that's what you have, though the sauce will be slightly less rich.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the oven at 180°C (350°F) covered with foil, adding a splash of milk if the sauce seems tight. The bacon will soften a bit, but the flavor stays just as bold. You can also freeze portions for up to a month, though the texture of the pasta may change slightly after thawing.
Serving Suggestions
This mac and cheese stands strong on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A citrusy white wine like Sauvignon Blanc or a light beer balances the heaviness beautifully. For a casual dinner, serve it straight from the baking dish with crusty bread on the side.
- Add a pinch of chipotle powder to the cheese sauce if you want a subtle smoky heat.
- Double the panko topping if you're a texture person like me.
- Garnish with extra crumbled bacon at the table for anyone who wants even more crunch.
Save This recipe taught me that comfort food doesn't have to be boring, and a little crunch can turn something familiar into something you crave. I hope it becomes one of those dishes you make again and again, the kind that feels like home no matter where you are.
Recipe FAQs
- → What pasta type works best in this dish?
Elbow macaroni is ideal for holding the creamy cheese sauce and providing a classic texture for this dish.
- → How do I achieve the crunchy bacon topping?
Bake thick-cut bacon slices until crispy, then finely crumble before layering over the mac and cheese for a smoky crunch.
- → Can I substitute the cheeses used here?
Yes, Gruyère can be replaced with Monterey Jack or extra cheddar to suit your taste preferences.
- → What flavor enhancements are suggested?
Adding a pinch of chipotle powder to the cheese sauce introduces a subtle smoky heat enhancing overall richness.
- → How should the dish be served?
Allow the baked dish to rest briefly before serving. Garnish with fresh parsley and pair with a crisp green salad or light white wine.
- → Is there a way to make this dish vegetarian-friendly?
Omit the bacon and add sautéed mushrooms or roasted cauliflower to introduce texture and flavor without meat.