Comfort Mac and Cheese Bake (Printable)

Golden baked mac and cheese with a crispy bacon crumb topping and creamy, cheesy sauce.

# What You Need:

→ Pasta

01 - 14 ounces elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - ½ cup heavy cream
06 - 7 ounces sharp cheddar cheese, grated
07 - 3.5 ounces Gruyère cheese, grated
08 - 1.75 ounces Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon cayenne pepper
12 - Salt and black pepper to taste

→ Bacon Crumb Topping

13 - 4 slices streaky bacon
14 - 2 ounces panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Cook elbow macaroni in a large pot of salted boiling water until just al dente, approximately 8-9 minutes. Drain and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute while stirring constantly.
04 - Gradually whisk milk and cream into the roux. Bring to a gentle simmer, stirring frequently until thickened, approximately 3-4 minutes.
05 - Remove from heat and stir in cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne, salt, and pepper until smooth and well combined.
06 - Toss cooked pasta with cheese sauce until evenly coated. Pour mixture into prepared baking dish.
07 - Cook bacon in a skillet over medium heat until crisp, approximately 7-8 minutes. Drain on paper towels and crumble into bite-sized pieces.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, crumbled bacon, and parsley. Sprinkle mixture evenly over macaroni and cheese.
09 - Bake for 25-30 minutes until top is golden brown and filling is bubbling around edges. Allow to cool for 5-10 minutes before serving.

# Expert Suggestions:

01 -
  • The combination of sharp cheddar, Gruyère, and Parmesan creates a depth of flavor that single-cheese versions can never achieve.
  • Bacon crumbs on top give you that addictive textural contrast between creamy pasta and crispy bites.
  • It comes together in under an hour and tastes like you spent far more effort than you actually did.
02 -
  • Don't cook your pasta all the way to tender—that last bit of firmness is your insurance policy against mushy mac and cheese after baking.
  • The roux must be cooked for at least a minute before adding liquid, or you'll taste raw flour and regret it immediately.
  • Stir your cheese sauce away from the heat so the cheese melts smoothly without breaking or becoming grainy.
03 -
  • Make your roux and sauce in a smaller saucepan rather than the pot you cooked pasta in—you'll have better control and less splashing.
  • If your cheese sauce breaks or looks grainy, take it off the heat immediately and whisk in a splash of cold milk to cool it down and smooth it out.
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