This bacon mac and cheese casserole starts with tender elbow macaroni tossed in a rich, stovetop cheese sauce, then gets layered into a baking dish with extra cheese and finished in the oven until the top is browned and speckled with smoky bacon. The result is a dish that has both creamy pockets and crispy edges, with bacon flavor running through every bite. It is ideal for feeding a crowd, turning leftover pasta into something special, or prepping a make‑ahead side dish for holidays and game days.
Ingredients
Pasta and bacon
-
12 ounces elbow macaroni or small shells
-
8–10 slices thick‑cut bacon, chopped
Cheese sauce
-
4 tablespoons unsalted butter
-
1/4 cup all‑purpose flour
-
3 cups whole milk (or 2 1/2 cups milk + 1/2 cup heavy cream for extra richness)
-
1 teaspoon Dijon mustard
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon smoked paprika (optional, for smoky flavor)
-
1 teaspoon salt, plus more to taste
-
1/2 teaspoon black pepper
-
2 cups shredded sharp cheddar cheese
-
1 cup shredded Monterey Jack or mozzarella
-
1/2 cup grated Parmesan
Topping
-
1 cup shredded cheddar or cheddar blend
-
All of the crisped bacon
-
1 teaspoon dried parsley or Italian seasoning, for color
Step‑by‑Step Instructions
1. Cook the Pasta
-
Bring a large pot of salted water to a boil.
-
Cook the macaroni just to al dente, about 1–2 minutes less than the package directs.
-
Drain and toss lightly with a drizzle of oil to prevent sticking.
Slightly undercooking the pasta keeps it from becoming mushy as it bakes in the sauce.
2. Crisp the Bacon
-
While the pasta cooks, add the chopped bacon to a large skillet and cook over medium heat until crispy.
-
Transfer bacon pieces to a paper‑towel‑lined plate.
-
Pour off all but about 1 tablespoon of the bacon fat; you can use it later to grease the baking dish or stir into the sauce for extra flavor.
Crisping the bacon separately lets you control how crunchy it is and keeps the topping from becoming chewy.
3. Make the Cheese Sauce
-
In a large saucepan, melt the butter over medium heat.
-
Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the roux is smooth and smells slightly nutty.
-
Slowly whisk in the milk (and cream if using) a little at a time, whisking out any lumps.
-
Continue cooking, stirring often, until the mixture thickens enough to coat the back of a spoon.
-
Stir in Dijon, garlic powder, onion powder, smoked paprika, salt, and pepper.
-
Turn the heat to low and add cheddar, Monterey Jack, and Parmesan in small handfuls, stirring until completely melted and smooth.
The combination of cheddar for flavor, Jack or mozzarella for melt, and Parmesan for saltiness gives a complex sauce that still feels familiar.
4. Combine Pasta and Sauce
-
Add the drained macaroni to the cheese sauce, stirring until every piece is coated.
-
Fold in half of the crispy bacon if you want bacon throughout the casserole, or reserve all of it for the top as in your photo.
-
Taste the mixture and adjust seasoning with more salt or pepper as needed.
At this stage, the dish is already delicious as stovetop bacon mac and cheese; baking adds the bubbly top and concentrated flavor that make the casserole special.
