Tinis Mac Cheese Bacon (Print Version)

Creamy macaroni blended with sharp cheeses topped with crispy bacon crunch and golden panko breadcrumbs.

# 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 Steps:

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

# Expert Tips:

01 -
  • The bacon stays impossibly crispy even after baking, adding a savory crunch that cuts through the creamy richness.
  • Three cheeses melt into a sauce so smooth you won't believe it came from your own stove.
  • It's impressive enough for guests but easy enough that I make it on random Tuesdays when I need comfort.
02 -
  • Don't skip seasoning the bacon before baking, it makes a huge difference in flavor and keeps the bacon from tasting one-dimensional.
  • Whisk the milk in slowly and keep stirring, or you'll end up with a lumpy sauce that no amount of whisking can fix later.
  • Let the dish rest after baking, or the cheese sauce will run all over the plate instead of clinging to the pasta.
03 -
  • Grate your own cheese instead of buying pre-shredded, the difference in texture and meltability is impossible to ignore.
  • Taste the cheese sauce before folding in the pasta and adjust the seasoning, it's your last chance to fix it.
  • Use parchment paper under the bacon so cleanup is easy and the bacon crisps evenly without sticking.
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