Description
Cheesy Bacon Mac and Cheese
Ingredients
2 cups elbow macaroni (or your favorite pasta)
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups milk
1 cup heavy cream
1/4 cup unsalted butter
2 tbsp all-purpose flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
6 slices cooked bacon, crumbled
Optional: 1/4 cup breadcrumbs for topping
Directions
Boil the Pasta: Cook the macaroni in salted water according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in milk and cream until smooth. Add garlic powder, paprika, salt, and pepper.
Melt the Cheese: Gradually stir in the cheddar, mozzarella, and Parmesan until the sauce is creamy and smooth.
Combine: Add the cooked pasta to the cheese sauce and stir well.
Top with Bacon: Pour the mac and cheese into a baking dish. Sprinkle crumbled bacon on top. Optional: Add breadcrumbs for a crispy topping.
Bake: Broil on high for 3–5 minutes until golden and bubbly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your broiler and grease a 9×13 inch baking dish. Cook the bacon in a skillet until crisp, then drain and crumble it. For the pasta, ensure your water is well-salted and cook the macaroni to just al dente, as it will continue cooking in the sauce. For the roux (butter and flour mixture), whisk constantly for a full minute to cook out the raw flour taste. When adding the milk and cream, pour in a slow, steady stream while whisking vigorously to prevent lumps. Remove the sauce from heat before adding the shredded cheeses, stirring in batches to ensure they melt evenly into a velvety sauce. Finally, combine the sauce and pasta in the saucepan before transferring to your prepared dish for topping and broiling.
Serving Suggestions
This rich mac and cheese pairs beautifully with fresh, crisp elements to balance its decadence. Serve it alongside a simple green salad with a vinaigrette dressing, or with steamed green vegetables like broccoli or asparagus. For a classic comfort food spread, it’s perfect with grilled chicken, meatloaf, or barbecue ribs. To elevate it as a standalone meal, top individual servings with extra crispy bacon, a drizzle of hot sauce, or a sprinkle of fresh chopped chives.
How-to Summary
In brief: Cook pasta and bacon. Make a roux with butter and flour, then whisk in milk and cream to create a béchamel. Off the heat, melt shredded cheeses into the sauce to create the cheese sauce. Combine sauce with drained pasta, transfer to a dish, top with bacon and optional breadcrumbs, and broil until golden.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish but do not broil. Cover and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before broiling, and you may need to add a few minutes to the broiling time.
What’s the best way to reheat leftovers? Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or in a skillet with a splash of milk to restore creaminess. The microwave can make the sauce oily.
Can I use different cheeses? Absolutely. For best results, use a mix of a good melter (like cheddar, Gruyère, or Gouda) and a flavor enhancer (like Parmesan or smoked cheddar). Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy.
Why is my cheese sauce grainy? This usually happens if the sauce is too hot when the cheese is added or if you use pre-shredded cheese. Always remove the sauce from heat before stirring in the cheese.
How can I make it thicker or creamier? For a thicker sauce, use slightly more roux (butter and flour). For a creamier sauce, ensure you don’t overcook the pasta and consider adding an extra 1/4 cup of heavy cream.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it softens further in the hot sauce and under the broiler.
- Adding Cheese to a Boiling Sauce: High heat can cause the cheese’s fats to separate. Always take the sauce off the burner before incorporating cheese.
- Using Pre-Shredded Cheese: The cellulose coating prevents smooth melting. Always shred your own cheese from a block.
- Not Whisking Constantly: When making the roux and adding liquids, constant whisking is key to a lump-free sauce.
- Walking Away During Broiling: The broiler works fast and can burn the topping in under a minute. Watch it closely.
Conclusion
This Cheesy Bacon Mac and Cheese recipe delivers the ultimate comfort food experience by combining a luxuriously smooth, triple-cheese sauce with the savory crunch of bacon. By following the step-by-step guide and heeding the common pitfalls, you can create a consistently perfect dish that is sure to become a family favorite. Whether for a weeknight dinner or a special gathering, this homemade version far surpasses anything from a box, offering rich, satisfying flavor in every bite. Enjoy the process and the delicious results.