Smoky Bacon Mac Cheese

There are nights when comfort food takes center stage and nothing fits that bill quite like smoky bacon mac and cheese. This dish brings together crisp bacon creamy cheese and perfectly cooked pasta for a dinner that is both familiar and full of bold flavors. The best part is you do not need to spend hours in the kitchen to create this crowd-pleaser.

I first whipped this up with leftover bacon one rainy Sunday and now it is on steady rotation at family gatherings. Even my picky eaters ask for seconds every single time.

Gather Your Ingredients

• Whole milk: gives the cheese sauce its creamy base choose fresh whole milk for the richest flavor
• Unsalted butter: lets you control the salt content and helps create the silky roux
• All purpose flour: thickens the sauce without weighing it down sift before using for a smoother result
• Pasta shells: classic shape that holds extra sauce try to get bronze die cut pasta for the best texture
• Bacon: smoked or applewood style adds deep savory notes look for thick-cut slices without too much fat
• Shredded cheeses: a mix of sharp cheddar and mozzarella melts the best you can even blend in gouda for extra smokiness
• Panko breadcrumbs: make the topping crisp and airy try Japanese style for better crunch

How to Make It

Prep the ingredients:

Begin by shredding your cheeses chopping the bacon and measuring out milk butter and flour before you start cooking. This makes the assembly much smoother.

Cook the pasta:

Boil pasta shells in well salted water until they are just al dente with a little bite in the center usually a minute or two less than package directions. Drain and set aside to stop the cooking.

Crisp the bacon:

Place chopped bacon in a cold skillet and turn the heat to medium. Cook stirring occasionally until the bacon is deep golden and crisp about 8 minutes. Remove bacon from the pan and drain on paper towels so the finished mac and cheese will not be greasy.

Make the roux:

In the same skillet melt the unsalted butter over medium heat scraping up brown bits for flavor. Sprinkle flour over the melted butter and whisk constantly for at least 2 minutes until the mixture is golden and smells nutty. This step is crucial to remove the raw flour taste.

Create the cheese sauce:

Lower the heat and slowly pour in whole milk while whisking the roux. Keep stirring until the sauce is smooth and not lumpy. Add the shredded cheeses a handful at a time letting each addition melt completely before adding more. The sauce should be silky and thick enough to coat the back of a spoon.

Mix everything together:

Add cooked pasta shells and crumbled bacon to the cheese sauce. Stir gently until the pasta is evenly coated and the bacon is distributed through the mixture.

Prepare the topping:

Melt a little extra butter in a bowl and toss with panko breadcrumbs until coated. Sprinkle this mixture evenly over the mac and cheese.

Bake:

Transfer the mixture to a greased baking dish and bake uncovered at 350 degrees until bubbly and the topping turns golden brown about 20 minutes. If you like a deeper crust broil for a couple of extra minutes but watch it closely.

As someone who loves the crispy bits in baked dishes I pay close attention to the panko topping. The very first time I made this mac and cheese I had to chase everyone away until it cooled because the anticipation was almost as good as the first bite. It is a tradition now to sneak a piece of crunchy topping together right from the corner.

Flavor Boosters

For a lighter touch you can use turkey bacon or omit the meat for a vegetarian option. Try smoked gouda if you want even more of that signature smoky flavor. Use gluten-free pasta or flour if needed. Any sturdy pasta shape like elbows or rotini will work.

Serving Suggestions

Pair this dish with a crisp green salad and a tangy vinaigrette to balance the rich sauce. For a heartier meal serve alongside roasted vegetables or a bowl of tomato soup. Sometimes I add a dash of hot sauce to my plate for a little extra kick.

Creative Twists

Bacon can be replaced with sautéed mushrooms or roasted squash for a cozier fall version. In warmer months serve with fresh corn or sliced tomatoes for brightness. Holiday gatherings welcome the addition of finely chopped chives or parsley as garnish.

Every time I serve this smoky bacon mac and cheese, the golden crispy top disappears in minutes. Enjoy making new family memories with every creamy bite.

Common Questions About This Recipe

→ What type of pasta works best for this dish?

Medium-sized pasta shells are preferred as they hold the cheese sauce well, ensuring each bite is flavorful.

→ Can I use different cheeses for the sauce?

Yes, combining sharp cheddar with mozzarella or gouda will enrich the sauce with varied textures and depth of flavor.

→ How do I achieve crispy bacon without burning it?

Cook chopped bacon over medium heat and remove it from the pan once crispy but not charred, draining excess grease on paper towels.

→ What is the purpose of the roux in the cheese sauce?

The roux, made from butter and flour, thickens the sauce and creates a smooth, creamy texture when milk and cheese are added.

→ Can this dish be prepared in advance?

Yes, you can assemble it beforehand and bake it fresh before serving to maintain the crispy topping and creamy interior.