Cheesy Bacon Mac & Cheese
Creamy, cheesy, and loaded with crispy bacon, this Cheesy Bacon Mac & Cheese is comfort food at its finest.
Servings: 4 servings
Equipment
- Pot
- Medium Saucepan
- Skillet
- Baking Dish
Ingredients
Pasta
- 2 cups elbow macaroni uncooked
Sauce
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons all-purpose flour
- 2 cups whole milk warm
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika optional
- Salt and black pepper to taste
Topping
- 4 slices crispy bacon chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon grated Parmesan
- 1 teaspoon dried parsley optional, for garnish
Instructions
- Bring a pot of salted water to a boil and cook the macaroni until just al dente. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Slowly whisk in the warm milk until smooth and thickened, about 3-4 minutes.
- Turn heat to low and stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper. Keep stirring until melted and velvety.
- Add the drained pasta to the cheese sauce and mix until every noodle is fully coated.
- In a small skillet, melt 1 tablespoon butter. Add panko breadcrumbs and toast over medium heat for 2-3 minutes until golden. Stir in chopped bacon and grated Parmesan, and cook another minute.
- Spoon the mac and cheese into bowls, sprinkle the crunchy bacon topping generously, and finish with a touch of dried parsley for color and a burst of flavor.
- Transfer the mac and cheese to a buttered baking dish, sprinkle with the bacon breadcrumb topping, and bake at 375°F for 15-20 minutes until bubbly and golden.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze mac and cheese (without the panko topping) for up to 2 months.