Cheesy baked mac and cheese with bacon is comfort food at its finest. Creamy, gooey, and bubbling with a golden topping, this hearty casserole is loaded with a trio of melty cheeses and smoky bacon crumbles. Whether you’re feeding a hungry family or making a cozy Sunday dinner, this baked version elevates classic mac with crunchy breadcrumbs and irresistible flavor in every forkful.
Table of Contents
Why You’ll Love This Recipe
- 🥓 Smoky Bacon in Every Bite – Adds texture and deep flavor
- 🧀 Three-Cheese Perfection – Cheddar, Monterey Jack, and Parmesan blend for richness and meltability
- 🔥 Crispy Topping – Buttery breadcrumbs with bacon and cheese for that perfect crunch
- 🍽️ Perfect for Potlucks – Feeds a crowd and reheats beautifully
- 🧑🍳 Freezer-Friendly – Great for make-ahead meals or leftovers
Ingredients
For the Pasta & Cheese Sauce
- 1 lb large elbow macaroni
- 1 tbsp kosher salt (for pasta water)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup buttermilk (or substitute)
- 1 tsp ground dry mustard (or 1 tsp Dijon)
- 1½ tsp kosher salt
- 1 tsp black pepper
- 12 oz extra-sharp cheddar, shredded
- 4 oz Monterey Jack (or provolone/mozzarella), shredded
- 2 large eggs, beaten
- 6 slices thick-cut bacon, cooked and crumbled
For the Topping
- ¾ cup fresh breadcrumbs (or panko)
- 2 oz Parmesan cheese, shredded
- Half the bacon crumbles (from above)
- Unsalted butter (to grease baking dish)
Instructions
1. Cook the Pasta
- Preheat oven to 350°F.
- Bring 3 quarts of salted water to a boil.
- Add pasta and cook for 6 minutes (undercooked slightly to finish in oven).
- Reserve 2 cups of pasta water, then drain and set aside.
2. Prepare the Topping
- In a bowl, combine breadcrumbs, Parmesan, and half of the crumbled bacon.
- Grease a 9×13-inch baking dish with butter. Set both aside.
3. Heat Milk & Prep Flour Mix
- Warm milk and buttermilk in a saucepan until steaming (not boiling).
- In a small bowl, mix flour, dry mustard, salt, and pepper. Set aside.
4. Make the Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Add flour mix and whisk until golden and smooth (about 2 mins).
- Slowly whisk in warm milk. Increase heat to high and bring to a gentle boil.
- Stir until thickened (like cream), about 3 minutes.
- Remove from heat and stir in shredded cheddar and Monterey Jack.
- Whisk in beaten eggs quickly to prevent scrambling.
5. Combine Pasta, Cheese Sauce, and Bacon
- Stir the pasta and cheese sauce together in the pot.
- Add remaining bacon. If mixture is too thick, add a bit of reserved pasta water.
- Mix until creamy and fully combined.
6. Assemble & Bake
- Transfer pasta mixture to prepared baking dish.
- Sprinkle breadcrumb-Parmesan-bacon topping evenly.
- Bake uncovered for 35–40 minutes, until bubbling and golden brown.
- Let rest for 10–15 minutes before serving to allow the sauce to set.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8–10 generous portions
Nutrition Facts (Per Serving, Approx.)
- Calories: 500–550
- Fat: 25g
- Protein: 18g
- Carbohydrates: 42g
- Sodium: 700mg
Based on 10 servings and standard ingredients
Tips & Variations
- 🧈 Use Freshly Grated Cheese: Avoid pre-shredded cheese—it melts poorly and affects sauce texture.
- 🍄 Vegetarian Version: Omit bacon or replace with sautéed mushrooms or crispy onions.
- 🧂 Add Spice: A pinch of cayenne or smoked paprika gives the sauce extra depth.
- 🍞 Cracker Topping: Crushed Ritz or cornflakes can replace breadcrumbs for a buttery crunch.
- 🧊 Make Ahead: Assemble ahead and refrigerate. Add 10 minutes to bake time if cold.
FAQs
Can I freeze baked mac and cheese?
Yes. Cool completely, portion, and freeze up to 3 months. Reheat covered at 350°F until hot.
What’s a good buttermilk substitute?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes.
Can I use a different pasta shape?
Absolutely! Shells, cavatappi, or rotini hold the sauce well.
Why add eggs to the cheese sauce?
Eggs enrich the sauce and help it set into that classic, sliceable baked mac texture.
Cheesy Baked Mac and Cheese with Bacon
Equipment
- – 9×13” baking dish
- – Large stock pot
- Saucepan
- – Whisk & spatula
Ingredients
- **For Pasta & Sauce**
- – 1 lb elbow macaroni
- – 1 tbsp kosher salt
- – 1/3 cup unsalted butter
- – 1/3 cup flour
- – 3 cups whole milk
- – 1 cup buttermilk
- – 1 tsp dry mustard
- – 1½ tsp kosher salt
- – 1 tsp black pepper
- – 12 oz sharp cheddar shredded
- – 4 oz Monterey Jack or provolone shredded
- – 2 eggs beaten
- – 6 slices thick-cut bacon cooked and crumbled
- **For Topping**
- – ¾ cup breadcrumbs
- – 2 oz Parmesan shredded
- – Half the bacon from above
- – Butter for greasing dish
Instructions
- Preheat oven to 350°F. Boil pasta 6 mins, reserve 2 cups water, drain and set aside.
- Mix breadcrumbs, Parmesan, and half the bacon in a bowl. Butter a 9×13 baking dish.
- Warm milk and buttermilk in saucepan. In separate bowl, combine flour, salt, pepper, and mustard.
- Melt butter in pot, whisk in flour mix. Slowly add milk. Cook until thickened.
- Stir in cheeses until melted, then whisk in eggs.
- Combine pasta, sauce, and remaining bacon. Stir well.
- Spread in baking dish. Top with breadcrumb mixture.
- Bake 35–40 mins until golden. Rest 10–15 mins before serving.
Notes
– Let sauce cool slightly before adding cheese
– Store leftovers up to 4 days or freeze up to 3 months
Conclusion
This cheesy baked mac and cheese with bacon is everything comfort food should be—warm, indulgent, and downright irresistible. With creamy cheese sauce, smoky bacon, and a golden, crispy topping, it’s a casserole worth savoring. Serve it up at your next gathering or make it a main course with a crisp salad or roasted veggies on the side.