Bacon Mac & Cheese
This Bacon Mac & Cheese is irresistibly creamy, cheesy, and loaded with crispy turkey bacon and crunchy breadcrumbs—a perfect comfort food upgrade!
Equipment
- Large Pot
- Medium Saucepan
- Wooden spoon or whisk
- Baking Dish
- Measuring cups and spoons
- Colander
Ingredients
- 8 ounces elbow macaroni perfect pasta shape for holding onto cheese sauce
- 2 cups shredded sharp cheddar cheese adds bold, tangy flavor
- 1 cup shredded mozzarella cheese for that irresistible gooey stretch
- 4 tablespoons unsalted butter base for roux and sauce richness
- 4 tablespoons all-purpose flour to thicken the cheese sauce
- 3 cups milk creates creamy, smooth béchamel sauce
- 1 teaspoon garlic powder adds subtle savory notes
- 1 teaspoon onion powder for depth of flavor
- 1 teaspoon mustard powder brightens and enhances cheese taste
- salt and pepper to taste, to balance and season perfectly
- 1 cup cooked and crumbled turkey bacon leaner bacon alternative with great flavor
- 1/2 cup breadcrumbs for a crunchy topping
- 2 tablespoons olive oil to toast the breadcrumbs until golden
Instructions
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, usually about 7 to 8 minutes. Drain the pasta in a colander and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Continue whisking for about 2 minutes until the mixture is golden and slightly bubbling—this cooks out the raw flour taste.
- Gradually pour in the milk while whisking continuously to avoid lumps. Add the garlic powder, onion powder, mustard powder, salt, and pepper. Stir constantly until the sauce thickens, about 5 to 7 minutes.
- Lower the heat and stir in the shredded sharp cheddar and mozzarella cheeses, reserving a small handful of cheddar for topping if you like. Mix until the cheese is completely melted and the sauce is smooth.
- Add the cooked elbow macaroni and crumbled turkey bacon into the cheese sauce. Stir gently to coat every noodle evenly.
- In a small pan, heat the olive oil over medium heat. Add the breadcrumbs and toast them until golden brown and crisp, about 3 to 5 minutes, stirring frequently to prevent burning.
- Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the toasted breadcrumbs on top along with the reserved cheddar cheese if using. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until bubbly and golden on top.
Notes
- Use shell pasta or penne instead of elbow macaroni for a different texture.
- Substitute smoked gouda or fontina for mozzarella to add smoky flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.
- Reheat gently with a splash of milk to keep sauce creamy and avoid drying out.