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Creamy homemade bacon mac and cheese with melted cheese sauce and crispy bacon pieces
Isaac blogger

Homemade Bacon Mac and Cheese

A creamy, comforting homemade bacon mac and cheese made with tender pasta, a smooth cheese sauce, and crispy bacon—perfect for cozy dinners, potlucks, or family meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner / Main Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Pasta
  • 8 oz elbow macaroni (or shells, cavatappi, or penne)
  • Salt, for boiling water
  • Bacon
  • 8 slices bacon, cooked until crisp and chopped
  • Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half-and-half
  • 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

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Pasta
  4. Bring a large pot of salted water to a boil. Cook pasta until tender but still slightly firm. Drain well and set aside.
  5. Cook Bacon
  6. Cook bacon until crisp. Transfer to paper towels to drain, then chop once cooled.
  7. Prepare Sauce Base
  8. In a saucepan over medium heat, melt butter. Whisk in flour and cook until smooth and lightly cooked, without browning.
  9. Build Sauce
  10. Gradually whisk in milk, stirring continuously until the mixture thickens slightly and becomes smooth.
  11. Add Cheese
  12. Reduce heat to low. Stir in cheeses gradually until fully melted and sauce is smooth. Season lightly.
  13. Combine
  14. Add pasta and bacon. Stir gently until evenly coated and heated through.
  15. Optional Bake
  16. Transfer to baking dish and top with buttered crumbs. Bake at 375°F (190°C) until heated through and topping is lightly golden.
  17. Rest
  18. Let rest 5 minutes before serving so sauce sets and texture stabilizes.

Notes

  • Use freshly shredded cheese for smooth melting.
  • Do not boil after adding cheese.
  • Cook pasta slightly firm.
  • Stir gently to keep sauce creamy.
  • Refrigerate within 2 hours; store up to 4 days or freeze up to 2 months.
  • Reheat gently with milk on stovetop, covered in oven at 325°F, or microwave in short intervals.