Bacon Mac and Cheese Recipe: Creamy, Cheesy & Savory Dish

I tried making bacon mac and cheese the other night, and wow—it turned out better than I ever imagined! The smoky bacon mixed with the creamy cheese sauce wrapped around tender pasta made every bite irresistible.

What I loved most was that I cooked everything in one pan, so cleanup was a breeze.

My family couldn’t stop raving about it, and honestly, I had more than one serving myself. This recipe really feels like comfort food at its best, and I’m excited to share how I made it.

Ingredients

6 slices bacon, cut into small pieces – gives a smoky, savory crunch in every bite.
2 tablespoons all-purpose flour – helps thicken the cheese sauce perfectly.
2½ cups water – allows the pasta to cook while soaking up all the flavors.
1½ cups whole milk – adds creaminess and makes the sauce velvety smooth.
12 ounces elbow macaroni or cavatappi – their shape holds the sauce best.
1 teaspoon salt – balances and enhances all flavors.
½ teaspoon garlic powder – brings subtle depth without overpowering.
½ teaspoon onion powder – pairs well with the smoky bacon.
½ teaspoon smoked paprika – boosts the smoky taste and adds warmth.
¼ teaspoon black pepper – a touch of spice for balance.
2½ cups freshly shredded cheddar cheese – fresh grating makes it melt creamier.
1 tablespoon fresh parsley, chopped – brightens the dish with color and freshness.

Note: This recipe makes about 4 hearty servings. Double the ingredients if you want leftovers or are feeding more people.

Variations

You can easily change this recipe to fit your taste:

Swap in smoked gouda or gruyere for a deeper, richer cheese flavor.
Use turkey bacon or chicken bacon for a lighter option.
Go gluten-free by using gluten-free pasta and almond or oat milk.
Add red pepper flakes or hot sauce if you love extra spice.
Mix in veggies like broccoli, peas, or spinach for added color and nutrients.

Cooking Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Equipment You Need

Large pan with lid – to cook both the bacon and pasta in one pot.
Whisk – keeps your sauce lump-free and creamy.
Grater – freshly grated cheese melts smoother than pre-shredded.

How to Make Bacon Mac and Cheese?

Making bacon mac and cheese is simpler than it sounds. With just a few steps, you’ll have a creamy, smoky dish that’s perfect for any dinner table. Here’s how I do it every time.

Cook the Bacon

I start by heating a large pan and tossing in the chopped bacon. I cook until it’s golden and crispy, stirring so it doesn’t stick. Once ready, I remove the bacon but leave a little bacon fat in the pan because it adds big flavor to the sauce.

Build the Cheese Sauce Base

Next, I lower the heat and whisk flour into the bacon fat. This forms a paste that thickens the sauce. Slowly, I whisk in water, then milk, until everything blends into a smooth, creamy base that smells amazing already.

Add Pasta and Spices

At this stage, I stir in the pasta along with salt, garlic powder, onion powder, smoked paprika, and pepper. I cover the pan and let it simmer. The pasta cooks right in the sauce, soaking up all those flavors.

Stir in Cheese and Bacon

Once the pasta is tender, I turn the heat down and add cheese in handfuls. I stir until it melts into a silky sauce. Then, I mix in half the bacon, saving the rest for garnish.

Garnish and Serve

To finish, I top the mac and cheese with the remaining bacon and parsley. It looks so inviting with the green pop against the golden cheese. Served hot, it’s pure comfort on a plate.

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve picked up making this dish again and again:

I always grate cheese fresh—it melts smoother and gives the best flavor.
Cooking the pasta just al dente helps it stay firm even after mixing with sauce.
If the sauce feels too thick, I splash in extra milk; if too thin, I simmer a bit longer.
I sometimes add a breadcrumb topping and broil it for a crunchy twist.

How to Serve Bacon Mac and Cheese?

This dish works beautifully on its own, but you can also dress it up. I like to serve it with a green salad for freshness or roasted vegetables on the side. For parties, I portion it into ramekins with a light sprinkle of paprika for color. A buttery breadcrumb topping also makes it look (and taste) restaurant-quality.

Nutritional Information

Here’s a quick breakdown per serving:

Calories: 508
Protein: 27g
Carbohydrates: 55g
Fat: 24g

Make Ahead and Storage

Make Ahead

I sometimes prepare this earlier in the day. Once cooled, I portion it into containers so reheating later is super easy.

Storing

Leftovers keep well in the fridge for up to 4 days if stored in an airtight container.

Freezing

This recipe also freezes great. I pack it into freezer-safe bags or containers, and it lasts up to 3 months.

Reheating

When reheating, I cover it with foil and warm it in the oven at 350°F. For creaminess, I stir in a little milk before heating.

Why You’ll Love This Recipe?

This bacon mac and cheese is a keeper, and here’s why:

It’s a true comfort food that combines creamy cheese with smoky bacon.
You only need one pan, which means fewer dishes and easy cleanup.
It’s super flexible—you can swap cheeses, add veggies, or make it spicier.
Both kids and adults love it, making it great for family dinners.
You can make it ahead, freeze it, and enjoy anytime with minimal effort.

Ash Tyrrell