Save Pin I was scrolling through food videos one night when I saw Keith Lee eating a Caesar salad with the most insanely crispy bacon, and something clicked. I thought, what if I brought that same satisfying crunch to mac and cheese? The next evening, I threw together this version with three cheeses and bacon baked until it shattered like glass. My sister took one bite and said it tasted like comfort food that had been to finishing school.
The first time I served this, my nephew declared it better than the boxed stuff, which in kid language is basically a Michelin star. I watched him pick out every piece of bacon first, then go back for the noodles. My brother-in-law, who usually eats in silence, asked for the recipe halfway through his second helping. That night, I realized this dish had earned its place in the rotation.
Ingredients
- Elbow macaroni: The classic shape holds onto cheese sauce in every curve. Cook it just until al dente or it will turn to mush in the oven.
- Unsalted butter: This is your roux base and the secret to a silky sauce. Salted butter can make the whole dish too aggressive.
- All-purpose flour: Whisked with butter, it thickens the sauce without any chalky aftertaste if you cook it just long enough.
- Whole milk and heavy cream: The combination gives you richness without feeling like you are drinking melted cheese. Skim milk will leave you disappointed.
- Sharp cheddar cheese: This is where the flavor lives. Grate it yourself, pre-shredded bags have coatings that make the sauce grainy.
- Mozzarella cheese: It adds stretch and a mild creaminess that balances the sharpness of cheddar.
- Gruyere or Monterey Jack cheese: Gruyere brings a nutty sophistication, Monterey Jack keeps it mellow. Either way, you get complexity.
- Garlic powder, onion powder, smoked paprika: These build a warm, layered background flavor that makes people ask what your secret is.
- Thick-cut bacon: Thin bacon will burn before it crisps. Thick-cut holds its shape and gives you that Keith Lee-level crunch.
- Panko breadcrumbs: They toast up golden and crunchy, giving the top a texture regular breadcrumbs just cannot match.
- Parmesan cheese: A little in the topping adds a salty, nutty finish that makes the crust irresistible.
- Fresh parsley: It is not just for looks, the brightness cuts through all that richness right when you need it.
Instructions
- Get your oven ready and prep your dish:
- Preheat to 200 degrees C and grease your baking dish. This step matters because cold ovens mean uneven cooking and nobody wants a half-melted top.
- Cook the pasta:
- Boil the macaroni until just al dente, it will finish cooking in the oven. Drain it well so you do not water down your sauce.
- Make the bacon crunch:
- Lay bacon on a parchment-lined sheet, season it, and bake until it is so crispy it practically shatters. Let it cool, then chop it into little flavor bombs.
- Build the roux:
- Melt butter over medium heat, whisk in flour, and cook for a minute or two until it smells toasty but is not brown. This is the foundation of a smooth sauce.
- Add the dairy:
- Slowly whisk in milk and cream, stirring constantly so no lumps sneak in. Simmer gently until it thickens and coats the back of a spoon.
- Melt in the cheese:
- Off the heat, stir in all three cheeses until the sauce is glossy and smooth. Add your spices and taste it, this is your moment to adjust.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce until every piece is coated. It should look almost too saucy, the pasta will drink it up.
- Layer in the bacon:
- Spread half the mac and cheese in your dish, scatter half the bacon, then repeat. This way every layer has that smoky crunch.
- Top with panko:
- Mix panko with melted butter and Parmesan, then sprinkle it evenly over the top. This is what turns golden and crispy in the oven.
- Bake and rest:
- Bake for 15 to 18 minutes until bubbling and golden. Let it sit for 5 minutes so the sauce settles and you do not burn your tongue.
Save Pin One Sunday, I brought this to a potluck and watched a grown man go back for thirds, then ask if I had any left to send home with him. His wife laughed and said he had been talking about it all week. That is when I knew this was not just mac and cheese anymore, it was the dish people remembered.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days. Reheat in the oven at 180 degrees C with a splash of milk to bring back the creaminess, or microwave in short bursts and stir between each one. The bacon will soften a bit, but it still tastes incredible.
Variations You Might Love
If you want to keep it vegetarian, skip the bacon and fold in roasted cauliflower or sauteed mushrooms for a deep, earthy flavor. For extra heat, add a pinch of chipotle powder to the cheese sauce. I have also swapped Gruyere for fontina when I am feeling fancy, and it works beautifully.
Serving Suggestions
This pairs perfectly with a crisp green salad dressed in lemon vinaigrette to cut through the richness. I have also served it alongside roasted Brussels sprouts or a light cucumber and tomato salad. For drinks, a citrusy white wine or even a cold lager works wonders.
- Garnish with extra parsley and a crack of black pepper right before serving.
- If you are feeding a crowd, double the recipe and use two baking dishes.
- Let everyone see that golden, bubbling top before you scoop, it is half the appeal.
Save Pin This mac and cheese has become the thing I make when I want to feel like I have my life together, even when I do not. It is rich, crunchy, and the kind of dish that makes people lean back in their chairs and sigh happily.
Recipe FAQs
- → What type of pasta works best here?
Elbow macaroni holds the cheese sauce well while baking, offering the perfect bite and texture.
- → Can I use other cheese varieties?
Gruyère can be swapped for Monterey Jack or extra cheddar, adjusting flavor and meltiness to preference.
- → How is the bacon prepared for maximum crunch?
Bacon slices are baked on parchment with black pepper and garlic powder until deeply crispy, then crumbled over the dish.
- → What enhances the sauce's flavor beyond cheese?
Garlic powder, onion powder, smoked paprika, salt, and black pepper build depth and a subtle smoky warmth.
- → How do I achieve a golden breadcrumb topping?
Panko combined with melted butter and optional Parmesan sprinkles over the assembled dish before baking to a crisp, golden crust.