Bacon Mac and Cheese is the ultimate comfort-food mash‑up that promises creamy, cheesy, savory bliss in every bite. This indulgent twist on classic macaroni and cheese features crispy bacon, two kinds of melted cheeses, aromatic rosemary, and a rich béchamel-style sauce—all baked to bubbly perfection. Whether you’re cooking for family, meal-serving friends, or simply craving decadent solace, this recipe delivers big on flavor with minimal fuss. Ready in about 15 minutes of prep and a quick bake, it brings homey warmth and unbeatable taste all in one dish.
Why You’ll Love This Bacon Mac and Cheese
You’ll adore this Bacon Mac and Cheese for its unbeatable combination of creamy, cheesy sauce, crispy bacon, and that subtle herbal kiss from rosemary. It’s elevated comfort food—familiar yet sophisticated. The blend of Gruyère and sharp cheddar brings depth, while the cayenne and aromatic spices offer just enough kick. It’s a dish that reveals its rich, hearty nature with every forkful, perfect for cozy nights or special family-style dinners.
Ingredients
- 8 oz (about 2 cups) uncooked macaroni noodles
- 8 oz thick‑cut bacon, diced
- 5 Tbsp butter, divided
- ¼ cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp freshly chopped rosemary (or ½ tsp dried rosemary)
- 3 cups whole milk
- 1 tsp chicken bouillon paste (such as Better Than Bouillon)
- 2 cups of freshly shredded Gruyère cheese, with 1½ cups for the sauce and ½ cup set aside for topping
- 2 cups sharp cheddar cheese, freshly shredded (reserve 1½ cups for sauce, ½ cup for topping)
Step‑by‑Step: How to Make Bacon Mac and Cheese
- Preheat your oven to 325°F. Grease a 3‑quart baking dish with non‑stick spray, unless using an oven‑safe skillet—you can bake directly in that.
- Bring a large pot of salted water to a boil. Add macaroni and cook until tender, about 15 minutes. Drain, then toss the noodles in a large bowl with 1 Tbsp butter. Set aside.
- Meanwhile, dice the bacon and cook it in a large oven‑safe skillet over medium‑high heat until crisp. Remove the bacon to a paper‑towel‑lined plate, and leave 1 Tbsp of bacon grease in the skillet (discard the rest).
- Reduce heat to medium. Add the remaining 4 Tbsp butter to the skillet with the bacon grease. Once melted, whisk in the flour, salt, garlic powder, onion powder, black pepper, cayenne, and rosemary. Cook for about 1 minute to form a roux.
- Slowly pour in the milk while whisking continuously to keep the sauce smooth. Once combined, stir in the chicken bouillon paste. Avoid overcooking the milk mixture—overcooking can make the sauce grainy.
- Remove from heat and stir in 1½ cups each of Gruyère and sharp cheddar cheese. It’s fine if the cheese isn’t completely melted at this stage.
- Pour the cheese sauce into the bowl with the noodles; stir until evenly coated.
- Transfer the cheesy noodles back into the oven‑safe skillet or prepared baking dish. Top with the remaining cheeses (½ cup each) and sprinkle the crispy bacon evenly on top.
- Bake for about 15 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
Helpful Tips
- To avoid a grainy texture, warm the milk slowly and whisk continuously as you add it to the roux.
- Shred your own cheese: Pre‑shredded cheese often contains anti‑caking agents that hinder smooth melting, making homemade shreds preferable.
- Drain well: Remove excess moisture from cooked bacon on paper towels to ensure crispiness—and less grease in the bake.
- Even baking: If baking in a dish, spread noodles evenly. If the top browns too quickly, tent with foil until bubbling throughout.
Substitutions and Variations
- Cheese swaps: Substitute Gruyère with fontina or mozzarella, and swap sharp cheddar for smoked gouda to change flavor profiles subtly.
- Milk alternatives: You can use 2% milk or add a splash of cream for extra richness—just be mindful of adjusting cooking time slightly.
- Herb variations: Fresh thyme or a pinch of smoked paprika can stand in for rosemary for a different aromatic twist.
- Bacon alternatives: Ham, pancetta, or even crispy prosciutto work great if you’re not using bacon or looking to mix it up.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of heavy cream (or milk) to loosen the sauce, then microwave or reheat covered in the oven until warmed through and creamy. Avoid leaving at room temperature for extended periods to ensure food safety.
Nutritional Information
Per serving (approximately based on recipe as provided):
- Calories: 609 kcal
- Carbohydrates: 30 g
- Protein: 27 g
- Fat: 42 g (Saturated Fat: 22 g; Polyunsaturated: 3 g; Monounsaturated: 13 g; Trans: 0.3 g)
- Cholesterol: 113 mg
- Sodium: 994 mg
- Potassium: 321 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 1000 IU
- Vitamin C: 0.1 mg
- Calcium: 658 mg
- Iron: 1 mg
Serving Suggestions
- Pair this rich, creamy dish with a crisp side salad tossed with a light vinaigrette to cut through the richness.
- Serve alongside roasted or steamed vegetables—think broccoli, green beans, or asparagus—for added freshness.
- Garnish with chopped fresh herbs like parsley or chives for visual appeal and flavor contrast.
Frequently Asked Questions About Bacon Mac and Cheese
What’s the best way to keep my cheese sauce smooth and prevent it from separating?
To keep your cheese sauce smooth, warm the milk gradually and whisk continuously while adding it to the roux. Once you stir in the shredded cheese, remove the sauce from heat promptly—overheating after the cheese is added can cause separation or grittiness.
Can I make this recipe ahead of time?
Absolutely. Assemble the cheesy noodles and top with bacon and extra cheese, then cover and store in the refrigerator. When ready, bake at 325°F for 20–25 minutes, or until bubbly. Add a minute or two under the broiler for a crispy, golden top if you’d like.
Can I freeze leftovers?
Yes—you can freeze portions before baking or even cooked leftovers. Place them in freezer‑safe containers for up to 2 months. Reheat from frozen in a 350°F oven (covered) until warmed through, then uncover and bake until bubbly. Add a bit of milk or cream to refresh the sauce.
Is there a way to lighten this dish?
Lighten it by using reduced‑fat milk or trimming down the butter to 3 Tbsp. Try mixing in cauliflower florets or a purée of steamed cauliflower to reduce carbs while keeping creaminess.
Conclusion
Thank you so much for making—and enjoying—this rich and hearty Bacon Mac and Cheese. It’s one of my absolute favorite comfort‑food recipes, perfect for cozy nights, family dinners, or when you simply want an indulgent treat. I love how the creamy cheese, crispy bacon, and subtle herbaceous hint come together in one soul‑warming bite. I hope your kitchen smells as inviting while making it as it does for me every time. It’s easy to prepare but hard to stop eating, and I’m so grateful to share it with you. Enjoy every cheesy forkful, and here’s to many happy meals in your own home. Happy cooking—and thanks for being part of our food‑loving community!
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Bacon Mac and Cheese
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Bacon Mac and Cheese is the ultimate comfort food, featuring creamy cheese sauce, tender pasta, and crispy bacon. It’s quick to prepare, rich in flavor, and perfect for any occasion from family dinners to potlucks.
Ingredients
8 oz macaroni noodles
8 oz thick-cut bacon, diced
5 tbsp butter, divided
¼ cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
¼ tsp cayenne pepper
1 tsp fresh rosemary (or ½ tsp dried)
3 cups whole milk
1 tsp chicken bouillon paste
2 cups Gruyère cheese, shredded (1½ cups for sauce, ½ cup for topping)
2 cups sharp cheddar cheese, shredded (1½ cups for sauce, ½ cup for topping)
Instructions
- Preheat your oven to 325°F. Grease a 3‑quart baking dish with non‑stick spray, unless using an oven‑safe skillet—you can bake directly in that.
- Bring a large pot of salted water to a boil. Add macaroni and cook until tender, about 15 minutes. Drain, then toss the noodles in a large bowl with 1 Tbsp butter. Set aside.
- Meanwhile, dice the bacon and cook it in a large oven‑safe skillet over medium‑high heat until crisp. Remove the bacon to a paper‑towel‑lined plate, and leave 1 Tbsp of bacon grease in the skillet (discard the rest).
- Reduce heat to medium. Add the remaining 4 Tbsp butter to the skillet with the bacon grease. Once melted, whisk in the flour, salt, garlic powder, onion powder, black pepper, cayenne, and rosemary. Cook for about 1 minute to form a roux.
- Slowly pour in the milk while whisking continuously to keep the sauce smooth. Once combined, stir in the chicken bouillon paste. Avoid overcooking the milk mixture—overcooking can make the sauce grainy.
- Remove from heat and stir in 1½ cups each of Gruyère and sharp cheddar cheese. It’s fine if the cheese isn’t completely melted at this stage.
- Pour the cheese sauce into the bowl with the noodles; stir until evenly coated.
- Transfer the cheesy noodles back into the oven‑safe skillet or prepared baking dish. Top with the remaining cheeses (½ cup each) and sprinkle the crispy bacon evenly on top.
- Bake for about 15 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
Notes
Whisk milk in slowly and heat gently to avoid grainy sauce.
Shred cheese fresh for smooth melting.
Add a splash of cream when reheating to revive texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 609 kcal
- Sugar: 5 g
- Carbohydrates: 30 g
- Protein: 27 g