Save to Pinterest My neighbor Tini brought this to a potluck last spring, and I watched people go back for thirds. The bacon on top wasn't just crispy, it was shatteringly crunchy, almost like candied shards, and it completely changed what I thought mac and cheese could be. She mentioned something about a Keith Lee video, shrugged, and said she just wanted bacon that didn't get soggy under cheese. I begged for the recipe that night.
I made this for my brother's birthday dinner last month, and he scraped his plate so clean it barely needed washing. He's the kind of person who usually picks at casseroles, but he kept murmuring about the texture, the way the panko added another layer of crunch on top of the bacon. My sister-in-law asked if I'd started a catering business. I hadn't, but I did write the recipe down for her on a napkin before dessert.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve. Cook it just until al dente because it will soften more in the oven.
- Unsalted butter: The base of your roux and the key to a silky sauce. I learned to use unsalted so I can control the salt level, especially with salty bacon and cheese.
- All-purpose flour: Whisked into butter, it thickens the sauce without any graininess if you stir constantly and don't let it brown.
- Whole milk and heavy cream: Together they create a sauce that's rich but not too heavy. I tried using only milk once and it felt thin, almost watery.
- Sharp cheddar cheese: Brings bold, tangy flavor that stands up to the bacon. I grate it fresh because pre-shredded cheese has anti-caking agents that can make the sauce gritty.
- Mozzarella cheese: Melts beautifully and adds a stretchy, creamy texture without overpowering the other flavors.
- Gruyere or Monterey Jack cheese: Gruyere adds a nutty depth, Monterey Jack makes it milder and creamier. Either works, depending on your mood.
- Garlic powder, onion powder, smoked paprika: These seasonings build layers of flavor in the background. The smoked paprika echoes the bacon and adds a subtle warmth.
- Salt and black pepper: Simple, essential. Taste as you go because the cheese and bacon will add their own salt.
- Thick-cut bacon: The star of the crunch. Thick slices hold up better in the oven and won't shrivel into nothing.
- Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs. Mixed with melted butter, they toast into a golden, crispy topping.
- Parmesan cheese: Optional, but it adds a sharp, salty note to the panko that I really love.
- Fresh parsley: A handful of green at the end makes it look vibrant and tastes surprisingly bright against all that richness.
Instructions
- Preheat and prep:
- Set your oven to 200 degrees C and grease a large baking dish. I use butter or non-stick spray, and I make sure to get the corners so nothing sticks later.
- Cook the pasta:
- Boil the macaroni until it's just al dente, with a tiny bite left in the center. It will finish cooking in the oven, and you don't want it mushy.
- Crisp the bacon:
- Lay the bacon on a parchment-lined sheet, sprinkle it with pepper and garlic powder, and bake until it's deeply golden and crispy. Let it cool, then chop it finely so every bite gets some crunch.
- Make the roux:
- Melt butter in a saucepan over medium heat, whisk in the flour, and cook for a minute or two until it smells nutty and looks foamy. Don't let it brown or it will taste bitter.
- Build the sauce:
- Slowly whisk in the milk and cream, stirring constantly to avoid lumps. Bring it to a gentle simmer and watch it thicken, it should coat the back of a spoon in about five minutes.
- Add the cheese:
- Remove the pan from the heat and stir in the cheddar, mozzarella, and Gruyere until everything melts into a glossy, smooth sauce. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce until every piece is coated. The smell at this point is almost unbearable in the best way.
- Layer with bacon:
- Spread half the mac and cheese in the baking dish, sprinkle half the bacon over it, then add the rest of the pasta and top with the remaining bacon. This way you get bacon in every layer.
- Add the panko topping:
- Mix the panko with melted butter and Parmesan if you're using it, then scatter it evenly over the top. It will toast into a golden crust.
- Bake and rest:
- Bake for 15 to 18 minutes until the top is golden and the edges are bubbling. Let it stand for five minutes so the sauce can settle, then garnish with parsley and serve.
Save to Pinterest The first time I reheated leftovers, I was worried the bacon would turn chewy, but it stayed crispy under a quick broil. My roommate walked into the kitchen, still half asleep, and said it smelled like a diner at dawn. We ate it standing at the counter, straight from the dish, and agreed that some recipes just get better when you stop trying to be polite about portions.
How to Store and Reheat
I keep leftovers in an airtight container in the fridge for up to three days. When I reheat it, I spread it in a baking dish, cover it with foil, and warm it at 180 degrees C until heated through. Then I uncover it and broil for a minute or two to crisp up the top again. The microwave works in a pinch, but the texture suffers.
Variations I've Tried
I've made this vegetarian by leaving out the bacon and stirring in roasted cauliflower and sauteed mushrooms for texture. It was different, but still deeply satisfying. Another time I added a pinch of chipotle powder to the cheese sauce and it gave the whole dish a smoky, slightly spicy warmth that my friend couldn't stop talking about. You could also swap the Gruyere for more cheddar or Monterey Jack if that's what you have on hand.
Pairing and Serving Suggestions
This is rich, so I usually serve it with something bright and crunchy on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. I've also served it with roasted green beans and a citrusy white wine, something like a Sauvignon Blanc, which balances the richness without competing with the flavor.
- Serve it straight from the baking dish for a casual, family-style dinner.
- Garnish with extra parsley or chives for a pop of color and freshness.
- If you're feeding a crowd, double the recipe and use two dishes, it disappears fast.
Save to Pinterest Every time I make this, someone asks for the recipe, and I'm always happy to share it. It's the kind of dish that makes people feel cared for, and that's worth every minute spent stirring the sauce.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well and offers a classic texture.
- → How is the bacon prepared for best crunch?
Bake thick-cut bacon with black pepper and garlic powder until very crispy, then crumble it evenly over the dish.
- → Can other cheeses be used?
Gruyère can be substituted with Monterey Jack or extra cheddar for a different flavor profile.
- → What is the purpose of panko breadcrumbs?
Panko breadcrumbs mixed with melted butter and Parmesan create a crunchy, golden topping when baked.
- → How to add smokiness to the cheese sauce?
Adding a pinch of chipotle powder enhances the depth and adds a smoky note to the cheese sauce.
- → Can this be adjusted for vegetarians?
Omit the bacon and incorporate sautéed mushrooms or roasted cauliflower to retain texture and richness.