There’s a reason mac and cheese has earned its place as one of the most loved comfort foods. It’s warm, familiar, and deeply satisfying. When crispy bacon is added to the mix, the result becomes even more irresistible. This Homemade Bacon Mac and Cheese brings together tender pasta, a silky cheese sauce, and smoky bacon in a way that feels both nostalgic and elevated.
This is the kind of recipe that works for real life. It’s simple enough for busy weeknights, sturdy enough for potlucks, and comforting enough for slow weekends when you want something filling and familiar. The sauce is rich without being heavy, the bacon adds just the right amount of crunch, and every bite feels balanced rather than overwhelming.
Whether you enjoy it straight from the stovetop or baked until golden and bubbly, this is a dish people remember—and request again.
Why You’ll Love This Bacon Mac and Cheese
This recipe succeeds because it respects the basics. The pasta is cooked just until tender, the cheese sauce is built gently to stay smooth, and the bacon is crisp without overpowering the dish. Nothing is rushed, and nothing is complicated.
It’s also dependable. You won’t end up with a gritty sauce, dry noodles, or greasy leftovers. Instead, you get a creamy, comforting dish that holds up well for leftovers and adapts easily to your preferences.
Ingredients You’ll Need
For the Pasta
- 8 oz elbow macaroni (or shells, cavatappi, or penne)
- Salt, for boiling water
For the Bacon
- 8 slices bacon, cooked until crisp and chopped
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra richness)
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup Gruyère cheese, freshly shredded
- Salt and black pepper, to taste
Optional Baked Topping
- ½ cup breadcrumbs or crushed crackers
- 1 tablespoon melted butter
How to Make Bacon Mac and Cheese
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
1. Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook pasta until just al dente, then drain and set aside.
2. Cook the Bacon
Cook bacon until crisp. Transfer to paper towels and chop once cooled.
3. Make the Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1–2 minutes until lightly golden.
Slowly add milk, whisking constantly, until smooth and slightly thickened.
Lower the heat and add the shredded cheeses, stirring gently until melted. Season lightly with salt and pepper.
4. Combine
Add cooked pasta and bacon to the sauce. Stir gently until everything is evenly coated.
5. Optional Bake
Transfer to a greased baking dish. Top with buttered breadcrumbs.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and lightly golden.
Let rest for 5 minutes before serving.
How to Serve
Serve hot as a main dish or hearty side. It pairs well with a crisp green salad, roasted vegetables, or garlic bread. For gatherings, the baked version holds heat well and serves easily.
Storage, Make-Ahead & Reheating
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Make Ahead:
Assemble the dish fully, cover tightly, and refrigerate up to 24 hours before baking.
Reheating:
Reheat gently on the stovetop or in the oven with a splash of milk to restore creaminess. Avoid high microwave heat to prevent drying.
Common Mistakes to Avoid
- Using pre-shredded cheese, which doesn’t melt smoothly
- Boiling the sauce after adding cheese
- Overcooking the pasta
- Skipping seasoning at each stage
Frequently Asked Questions
Can I skip the baking step?
Yes. This recipe works beautifully as a stovetop mac and cheese. Baking is optional and mainly adds texture.
Which cheeses melt best?
Cheddar and Gruyère provide a smooth melt and balanced flavor. Freshly shredded cheese is essential.
Can I use a different pasta shape?
Yes. Short pasta with ridges or curves holds the sauce best.
How do I prevent a grainy cheese sauce?
Keep the heat low when adding cheese and stir gently. Never let the sauce boil once the cheese is incorporated.
Can I add vegetables?
Absolutely. Peas, roasted broccoli, or sautéed mushrooms work well.
Is this freezer-friendly?
It can be frozen, but the texture is best when eaten fresh or refrigerated.
How can I add heat?
A pinch of cayenne, smoked paprika, or chopped jalapeños adds warmth without overpowering the dish.
Conclusion
This Homemade Bacon Mac and Cheese is comfort food at its best—creamy, cozy, and reliably satisfying. It’s easy to make, flexible enough to adapt, and familiar in the best possible way. Whether you’re cooking for family, guests, or just yourself, this is a recipe that earns a permanent place in your rotation.
Recipe Card: Homemade Bacon Mac and Cheese
Author: Isaac Blogger
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Ingredients
- 8 oz elbow macaroni
- 8 slices bacon, cooked and chopped
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Salt & black pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Cook bacon until crisp; chop.
- Make roux with butter and flour.
- Whisk in milk; thicken gently.
- Stir in cheese until smooth.
- Combine pasta and bacon with sauce.
- Bake if desired at 375°F for 20–25 minutes.
Nutrition (Approx. per serving) approx.
- Calories: 520
- Protein: 22g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 2g
Nutrition (Estimated per serving)
Nutrition information is estimated and provided for general guidance only.
