Tinis Mac Cheese Bacon (Printable)

Creamy macaroni with sharp cheeses and crispy bacon creates a flavorful, comforting dish.

# What You’ll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# How-To:

01 - Preheat the oven to 400°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil elbow macaroni in salted water following package instructions until just al dente. Drain and set aside.
03 - Place bacon slices on a parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crisp and golden. Let cool slightly, then chop finely.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbly but not browned.
05 - Gradually whisk in whole milk and heavy cream, ensuring the mixture remains smooth. Simmer gently while stirring until sauce thickens, about 3 to 5 minutes.
06 - Remove sauce from heat. Stir in cheddar, mozzarella, and Gruyère until fully melted. Incorporate garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - Spread half of the mac and cheese mixture evenly in the prepared dish. Sprinkle half of the chopped bacon over it. Layer with the remaining mac and cheese, then top with remaining bacon crumble.
09 - Mix panko breadcrumbs, melted butter, and Parmesan cheese (if using) in a small bowl. Evenly sprinkle this mixture over the top.
10 - Bake for 15 to 18 minutes until the topping is golden and the dish is bubbling. Let stand five minutes before serving. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The crispy, seasoned bacon adds a smoky crunch that transforms ordinary mac and cheese into something you will crave all week.
  • Three cheeses melt into a velvety sauce that clings to every piece of pasta without feeling heavy or gloopy.
  • It bakes just long enough to get golden on top but stays creamy underneath, so you get both textures in one spoonful.
  • The whole thing comes together in under an hour, making it perfect for weeknight comfort or weekend gatherings.
02 -
  • Do not skip the roux step or rush it, because a properly cooked flour and butter base is what keeps your sauce silky instead of grainy.
  • Use freshly grated cheese instead of pre-shredded, which contains anti-caking agents that can make the sauce gritty and prevent it from melting smoothly.
  • Layer the bacon in the middle and on top so you get crispy, smoky bites throughout instead of all the crunch sinking to the bottom.
  • Let the dish rest after baking, or the cheese sauce will run everywhere when you scoop it and you will lose that perfect creamy texture.
03 -
  • Bake the bacon on parchment paper instead of directly on the pan, because it crisps more evenly and cleanup is a breeze.
  • Grate your own cheese from a block for the smoothest, creamiest sauce, since pre-shredded cheese contains additives that can make it clump or separate.
  • Taste your cheese sauce before folding in the pasta and adjust the seasoning, because once it is all mixed together, it is harder to fix.
  • If you love extra crunch, reserve a handful of bacon to sprinkle on top just before serving so it stays perfectly crispy.
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