Bacon Mac and Cheese

How to Make Bacon Mac and Cheese

1. 1

   Step 1: Preheat oven and cook pasta & bacon

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente (about 7–8 minutes), then drain and set aside. Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Reserve a tablespoon of the rendered bacon fat in the pan for extra flavor if desired.

   For this step

   • 3 cupsElbow macaroni
   • 8 slicesBacon, thick-cut
   • 1 teaspoonKosher salt and freshly ground black pepper
2. 2

   Step 2: Make the roux

   In a medium saucepan over medium heat, melt 3 tablespoons of the unsalted butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until bubbling and aromatic but not browned. This creates the base that will thicken the cheese sauce.

   For this step

   • 1/4 cupAll-purpose flour
   
3. 3

   Step 3: Build the cheese sauce

   Gradually whisk in the whole milk, adding a little at a time and whisking until smooth before adding more to prevent lumps. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 4–6 minutes. Remove from heat and stir in the shredded sharp cheddar and Gruyère a handful at a time until melted and silky, then whisk in the Dijon mustard and season to taste with the salt-and-pepper blend.

   For this step

   • 3 cupsWhole milk
   • 2 1/2 cupsSharp cheddar, shredded
   • 1 cupGruyère, shredded
   • 1 tablespoonDijon mustard
   
4. 4

   Step 4: Combine pasta, bacon, and sauce

   In a large bowl or directly in a 9x13-inch (23x33 cm) baking dish, combine the cooked macaroni, chopped bacon, and the cheese sauce, stirring until everything is evenly coated. Reserve about 1/2 cup of cheese mixture for extra sprinkle on top if desired. Smooth the surface and make room for the breadcrumb topping.
   
5. 5

   Step 5: Top and bake until golden

   Toss the panko breadcrumbs with the remaining 1 tablespoon melted butter (or a splash of the reserved bacon fat) and scatter evenly over the casserole, finishing with the reserved cheese if you kept any. Bake at 375°F (190°C) for 20–25 minutes, or until the topping is golden-brown and the casserole is bubbly. Let rest 5 minutes before serving so the sauce sets slightly.

   For this step

   • 1 cupPanko breadcrumbs
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente (about 7–8 minutes), then drain and set aside. Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Reserve a tablespoon of the rendered bacon fat in the pan for extra flavor if desired.
2. In a medium saucepan over medium heat, melt 3 tablespoons of the unsalted butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until bubbling and aromatic but not browned. This creates the base that will thicken the cheese sauce.
3. Gradually whisk in the whole milk, adding a little at a time and whisking until smooth before adding more to prevent lumps. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 4–6 minutes. Remove from heat and stir in the shredded sharp cheddar and Gruyère a handful at a time until melted and silky, then whisk in the Dijon mustard and season to taste with the salt-and-pepper blend.
4. In a large bowl or directly in a 9x13-inch (23x33 cm) baking dish, combine the cooked macaroni, chopped bacon, and the cheese sauce, stirring until everything is evenly coated. Reserve about 1/2 cup of cheese mixture for extra sprinkle on top if desired. Smooth the surface and make room for the breadcrumb topping.
5. Toss the panko breadcrumbs with the remaining 1 tablespoon melted butter (or a splash of the reserved bacon fat) and scatter evenly over the casserole, finishing with the reserved cheese if you kept any. Bake at 375°F (190°C) for 20–25 minutes, or until the topping is golden-brown and the casserole is bubbly. Let rest 5 minutes before serving so the sauce sets slightly.