Tinis Mac Cheese Bacon (Printable)

Rich macaroni with melted cheese, crunchy bacon, and crisp golden topping for satisfying meals.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley (for garnish)

# How To Make It:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Boil elbow macaroni according to package directions until just al dente. Drain and set aside.
03 - Place bacon strips on parchment-lined baking sheet. Sprinkle with black pepper and garlic powder. Bake 15 to 18 minutes until crispy and golden. Let cool then finely chop or crumble. Set aside.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes without browning.
05 - Gradually whisk in milk and cream, stirring constantly until smooth. Simmer gently until thickened, about 3 to 5 minutes.
06 - Remove from heat. Stir in cheddar, mozzarella, and Gruyère until melted. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold drained macaroni into the cheese sauce until fully coated.
08 - Spread half the macaroni mixture in the baking dish. Sprinkle half the bacon crumble on top. Add remaining macaroni and then the rest of the bacon crumble.
09 - Mix panko, melted butter, and Parmesan cheese (if using) in a small bowl. Sprinkle evenly over the assembled macaroni and bacon.
10 - Bake uncovered for 15 to 18 minutes until golden and bubbling. Let stand for 5 minutes before serving. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The bacon bakes separately with garlic and pepper, so it stays shatteringly crisp even after folding into the sauce.
  • Three cheeses melt into one unified, luxurious sauce that clings to every elbow curve.
  • Its indulgent enough for a celebration but simple enough to pull off on a Wednesday night.
  • The panko topping adds a second layer of crunch that makes every forkful exciting.
02 -
  • Bake the bacon separately so it stays crispy, folding it in at the end keeps it from going soft in the sauce.
  • Do not skip the resting time after baking, it lets the sauce thicken just enough so it doesn't run when you scoop.
  • Grate your own cheese from a block, pre-shredded cheese has anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Cook the pasta one minute less than the package says, it will finish cooking in the oven and stay perfectly tender.
  • Whisk the milk in slowly to avoid lumps, patience here makes all the difference.
  • Let the bacon cool before chopping, it shatters cleanly and you won't burn your fingers.
  • Taste the cheese sauce before folding in the pasta, adjust salt and spices now while you still can.
Go Back