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Creamy Baked Mac and Cheese with Bacon

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A rich and comforting baked mac and cheese recipe featuring a creamy cheese sauce blended with sharp cheddar, mozzarella, and Parmesan, topped with crispy bacon and crunchy panko breadcrumbs.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 3 cups (340 grams) shredded sharp cheddar cheese
  • 1 cup (113 grams) shredded mozzarella cheese
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 cup (100 grams) panko breadcrumbs
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook according to package instructions until just al dente, about 7-8 minutes. Drain and set aside, reserving 1/2 cup (120 ml) of the pasta water.
  2. While the pasta cooks, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.
  3. In a medium saucepan, melt 4 tablespoons (57 grams) of unsalted butter over medium heat. Once melted, whisk in 1/4 cup (30 grams) of all-purpose flour and cook, whisking constantly, for 2-3 minutes until the mixture is bubbling and golden (but not brown).
  4. Slowly pour in 3 cups (720 ml) of whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in 1/2 teaspoon each of garlic powder and onion powder, 1 teaspoon Dijon mustard, salt, and freshly ground black pepper to taste.
  5. Reduce heat to low. Stir in 3 cups (340 grams) shredded sharp cheddar, 1 cup (113 grams) shredded mozzarella, and 1/2 cup (50 grams) grated Parmesan cheese. Keep stirring until all the cheese melts into a smooth, creamy sauce.
  6. Pour the drained pasta into the cheese sauce and stir to coat evenly. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
  7. Fold in the chopped crispy bacon, reserving a few pieces for topping.
  8. In a small bowl, mix 1 cup (100 grams) panko breadcrumbs with 2 tablespoons olive oil or melted butter until evenly coated.
  9. Transfer the mac and cheese mixture to a greased 9×13-inch (23×33 cm) baking dish. Sprinkle the breadcrumb mixture and reserved bacon evenly on top.
  10. Bake at 350°F (175°C) for 25-30 minutes, or until the top is golden brown and bubbly.
  11. Let the dish cool for 5 minutes before serving.

Notes

Do not overcook the pasta as it will continue cooking in the oven. Whisk the roux well to avoid lumps. Use sharp cheddar and avoid pre-shredded cheeses with anti-caking agents for best meltiness. Reserve pasta water to thin sauce if needed. Baking bacon in the oven is a less messy alternative. Toss panko breadcrumbs with oil or butter before baking for a golden, crunchy topping. Keep an eye on the oven to prevent burning the topping.

Nutrition

Keywords: baked mac and cheese, creamy mac and cheese, bacon mac and cheese, comfort food, easy dinner, cheesy pasta, baked pasta

Find it online: https://bitematrix.com/creamy-baked-mac-and-cheese-with-bacon-recipe-easy-comfort-food-classic/