Ya’ll this homemade bacon mac & cheese might just be the best mac & cheese I’ve ever made! Seriously.

I’ve always wanted to make a homemade mac & cheese but always thought it involved way too much time and effort. Well, it doesn’t.

This mac is super easy – all you do is make a cheese sauce, boil some noodles, make a crumb topping (if you want) and bake it till it’s bubbly.

I figured since I’ve perfected my broccoli cheese sauce (which I’ll have to photograph next time and post), it was time to move onto bigger and better things. Then add bacon.

Everything is better with bacon.

What is Homemade Bacon Mac & Cheese?

Bacon mac & cheese is a delightful twist on the classic macaroni and cheese. By incorporating crispy bacon and a flavorful breadcrumb topping, this dish adds layers of texture and taste that elevate it beyond the traditional version. The combination of sharp cheddar, white cheddar, and mozzarella cheeses creates a rich and creamy sauce that perfectly coats the macaroni noodles.

Why You’ll Love this Recipe

• Flavorful Ingredients: The blend of cheeses, spices, and bacon creates a symphony of flavors that will tantalize your taste buds.
• Easy to Make: With simple steps and common ingredients, this recipe is accessible to cooks of all skill levels.
• Versatile: Perfect as a main dish or a side, this mac & cheese can be paired with a variety of meals.

Ingredients

Breadcrumb Topping

• Unsalted Butter: Adds richness and helps the breadcrumbs achieve a golden, crispy texture.
• Panko Breadcrumbs: Provides a light, airy crunch that contrasts beautifully with the creamy mac & cheese.
• Fresh Chives: Offers a mild onion flavor that enhances the overall taste.
• Dried Oregano: Adds a hint of earthy, aromatic flavor.
• Shredded Parmesan Cheese: Contributes a nutty, savory taste that complements the breadcrumb topping.

Macaroni & Cheese

• Thick-Cut Bacon: Provides a smoky, savory flavor and a satisfying crunch.
• Macaroni Noodles: The perfect vessel for holding the creamy cheese sauce.
• Unsalted Butter: Forms the base of the roux, adding richness to the cheese sauce.
• All-Purpose Flour: Thickens the cheese sauce, creating a smooth, velvety texture.
• Milk: The liquid base that helps create a creamy sauce.
• Ground Paprika, Garlic Powder, Onion Powder: These spices add depth and a subtle kick to the cheese sauce.
• Sharp Cheddar Cheese: Offers a bold, tangy flavor that stands out in the sauce.
• White Cheddar Cheese: Adds a creamy, smooth texture and a mild flavor.
• Shredded Mozzarella Cheese: Provides a stretchy, gooey texture that enhances the cheese sauce.

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Substitutions & Additions

Breadcrumb Topping:

• Butter: Substitute with olive oil for a dairy-free option, which will still provide a rich flavor but with a slightly different texture.
• Panko Breadcrumbs: Use gluten-free breadcrumbs to cater to those with gluten sensitivities, maintaining the crunch without the gluten.
• Parmesan Cheese: Nutritional yeast can be used as a vegan alternative, offering a cheesy flavor without dairy.

Macaroni & Cheese:

• Bacon: For a vegetarian version, replace bacon with smoked tempeh or mushrooms to maintain a savory, umami flavor.
• Macaroni Noodles: Swap with gluten-free pasta to accommodate gluten-free diets, ensuring the dish remains hearty and satisfying.
• Milk: Use almond milk or oat milk for a lactose-free version, which will still provide creaminess but with a slightly different flavor profile.
• Cheeses: Substitute with vegan cheese alternatives to make the dish vegan-friendly, though the melting properties may vary slightly.

How to Make this Recipe

Start by making the panko breadcrumb mixture and heating a skillet over medium heat. Add the butter and let melt fully, then add the panko, chives, and oregano and toss to coat and mix together.

Let cook, stirring constantly, until the panko is just starting to turn golden brown. Make sure to watch it or it will burn fast!

Believe me, I’ve done it more times than I can count.

Remove it from the heat and pour into a heat-safe bowl. Add the parmesan cheese and stir to combine; set aside.

Using the same skillet, you can cook your bacon. Just add the bacon strips to the pan and cook for 2-4 minutes per side or until desired doneness is reached. You do want them a little crispier than normal so they don’t get soggy when stirred into the cheese and pasta mixture.

When the bacon is done, drain and chop up. Set aside.

While you’re making the breadcrumbs you can start boiling your pot of water for the noodles. Just cook them according to package directions until al dente. Then drain, stir in a little butter to prevent the noodles from sticking, add to a very large bowl and set aside.

You can really use just about any small noodle you want here – I’ve made it is penne, elbows, bow ties, etc. and they all work but I just love the classic elbow shape. It makes it feel more like “authentic” mac & cheese.

Preheat your oven to 350° F and prepare a casserole or baking dish by spraying with nonstick cooking spray.

To make the cheese sauce, heat a pot over medium heat and add butter. Let melt and the whisk in the flour. Whisk constantly until the mixture starts to brown slightly. This is going to be your roux.

Slowly pour in the milk and stir to fully combine. Add your garlic powder, paprika, and onion powder and season to taste with salt and pepper.

Bring to simmer then reduce heat to medium-low and start adding your cheese, one small handful at a time, whisking in between each addition and letting it melt fully before adding more.

Once all the cheese is added and melted you should have a decently thick sauce. Let it simmer for a couple minutes more, while still whisking, to thicken just a bit more then remove from heat and pour over the cooked macaroni.

Add the cooked, chopped bacon and stir everything together. Pour into the prepared casserole dish and top evenly with the panko mixture.

Place in the oven at 350° F for 20-30 minutes or until the cheese is bubbly around the edges.

Remove from the oven and let cool for a few minutes before serving.

This dish goes perfectly with our whole smoked chicken that I posted recently. Actually, when my husband wanted to do those chickens again is when I thought I should try making a mac & cheese to go with it.

Turned out perfectly and the guests we had over to help us eat all the food absolutely loved it. So I’d say it’s a winner!

Cooking Tips & Tricks

• Cheese Selection: Use high-quality cheeses for the best flavor. Sharp cheddar provides a robust taste, while mozzarella adds creaminess.
• Bacon: For extra flavor, try using smoked bacon.
• Breadcrumbs: Toasting the breadcrumbs with butter and herbs adds a delightful crunch and flavor.

Serving Suggestions

Serve this bacon mac & cheese with a simple green salad or roasted vegetables for a balanced meal. It also pairs well with grilled chicken or steak.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F until warmed through.

Recipe FAQ

Can I use different types of cheese?

Yes, feel free to experiment with your favorite cheeses.

Can I make this dish ahead of time?

Yes, prepare the mac & cheese and refrigerate. Add the breadcrumb topping just before baking.

Is there a vegetarian version?

Omit the bacon and add vegetables like broccoli or mushrooms.

This homemade bacon mac & cheese is a delicious and comforting dish that’s sure to become a family favorite. With its rich flavors and creamy texture, it’s perfect for any occasion. Enjoy this classic comfort food with your loved ones!