Rich and creamy Bacon Mac and Cheese is the ultimate weeknight casserole: satisfying, simple, and ready in under an hour. Crispy bacon, a golden breadcrumb topping, and a velvety cheddar-based sauce make this dish irresistible.
Bacon and mac and cheese are both crowd-pleasers on their own; together they create a comforting, well-rounded dish. The creamy cheese sauce softens the bacon’s richness, while the salty, smoky bacon adds texture and savory depth. A crisp Panko breadcrumb topping finishes it with a pleasing crunch.
This casserole is easy to scale up or down, and it reheats well, making it a great option for meal prep or feeding a family. You can prepare it ahead and bake when needed for a quick, homey dinner.
Ingredient Notes and Substitutions
- Elbow macaroni – The classic choice, but any short pasta works: penne, fusilli, rotini, or shells.
- Bacon – Thick-cut bacon is recommended for texture and flavor.
- All-purpose flour – Used to make a roux that thickens the sauce and gives it a smooth texture.
- Hot sauce – Any variety is fine. If you prefer less heat, substitute smoked paprika or omit it altogether.
- Dijon mustard – Adds brightness and depth. Yellow or spicy brown mustard can be used instead.
- Cream cheese – Adds creaminess and a slight tang that enriches the sauce.
- Shredded cheeses (2 cups total) – Use cheeses that melt well. Mozzarella or Monterey Jack provide great melt and stretch, while sharp cheddar adds classic mac-and-cheese flavor. Avoid pre-shredded cheese when possible; fresh-shredded melts better.
- Panko – Coarse breadcrumbs give the best crunch. Regular or Italian breadcrumbs will work but won’t be as crisp.
How to Make Bacon Mac and Cheese
- Preheat and prepare the breadcrumbs. Preheat the oven to 400°F. Mix 2 tablespoons melted butter with the Panko breadcrumbs and chopped parsley, and set aside.
- Cook the pasta. Boil pasta in heavily salted water according to package directions. Drain, toss with 1 tablespoon olive oil to prevent sticking, and transfer to a prepared 9×9” or 13×9” baking dish coated with cooking spray.
- Cook the bacon. Render bacon in a skillet until crispy. Remove, crumble, and stir most of the bacon into the pasta, reserving some for the topping.
- Make the sauce. In the skillet with the bacon fat, add 4 tablespoons butter and melt over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the milk, then add Dijon mustard, hot sauce, salt, and pepper. Reduce heat and simmer about 4 minutes until the sauce thickens.
- Add cheeses. Stir in the cream cheese until smooth, then add the shredded cheeses and stir until the sauce is fully melted and creamy.
- Assemble and bake. Pour the cheese sauce over the pasta and bacon, stirring to coat evenly. Sprinkle the breadcrumb mixture over the top, add the reserved bacon, and bake uncovered for about 20 minutes, until the topping is golden and crunchy.
What are the best cheeses for mac and cheese?
Choose cheeses that melt smoothly. Mozzarella and cream cheese give excellent texture and creaminess; Monterey Jack is another great melting cheese. For flavor, sharp cheddar is classic. Other tasty additions include Gruyere, Parmesan, or Pepper Jack, depending on your preference. A good approach is to combine a melting cheese with a flavorful cheese—about 1 cup of each to make 2 cups total.
Can you freeze mac and cheese?
Yes. Properly stored in an airtight container, baked mac and cheese will keep for a couple of months. If freezing before baking, thaw in the refrigerator overnight before baking to ensure even heating.
Do you need eggs in baked mac and cheese?
No. Eggs are sometimes added to baked macaroni for additional richness and structure, but they aren’t necessary. This recipe has no eggs and still delivers a rich, creamy texture.
This recipe post was originally published in August 2017 and updated in March 2023 with new content and photos.
Bacon Mac and Cheese Casserole
Video
Ingredients
- 8 oz elbow macaroni
- 4 slices thick cut bacon
- 6 tbsp butter, separated
- 4 tbsp all purpose flour
- 2 cups milk
- 1 tbsp hot sauce
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz cream cheese
- 2 cups shredded cheese (mozzarella, Monterey Jack, and/or cheddar)
- 1 cup Panko bread crumbs
- 1/4 cup parsley, chopped (loosely packed)
Instructions
- Preheat oven to 400°F. In a small bowl mix together 2 tablespoons melted butter, Panko breadcrumbs, and chopped parsley. Set aside.
- Boil pasta in heavily salted water according to package directions. Drain and toss with 1 tablespoon olive oil to prevent sticking. Transfer pasta to a greased 9×9” or 13×9” pan.
- Render bacon in a large skillet until crispy. Remove and crumble, reserving some for topping. Stir most of the bacon into the pasta.
- In the same skillet with bacon fat, add 4 tablespoons butter and melt. Whisk in the flour and cook for one minute. Gradually whisk in the milk, then stir in Dijon mustard, hot sauce, salt, and pepper. Lower heat and simmer 4 minutes until thickened.
- Add cream cheese and stir until smooth. Add the shredded cheeses and stir until fully melted and incorporated into a creamy sauce.
- Pour the cheese sauce over pasta and bacon, stir to coat evenly. Sprinkle the breadcrumb mixture on top, add reserved bacon, and bake uncovered for 20 minutes until the top is golden and crunchy. Serves 4 large portions or 6 as a side.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional dietary advice.
