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Bacon Mac and Cheese Recipe
Ash Tyrrell

Bacon Mac and Cheese Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.