Cheesy Baked Mac and Cheese with Bacon
Creamy mac and cheese with a rich three-cheese sauce, smoky bacon, and a golden, crispy topping. Perfect baked comfort food for any occasion.
Equipment
- - 9x13” 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
- Don’t overcook pasta—finish in oven
- Let sauce cool slightly before adding cheese
- Store leftovers up to 4 days or freeze up to 3 months
- Let sauce cool slightly before adding cheese
- Store leftovers up to 4 days or freeze up to 3 months