Baked Mac and Cheese

This Baked Mac and Cheese recipe combines creamy cheddar sauce, crispy bacon, and a golden breadcrumb topping for the perfect comfort food. Made with simple ingredients and baked to bubbly perfection, it’s rich, cheesy, and easy to prepare. This homemade mac and cheese with bacon is a family favorite that’s ideal for weeknight dinners, potlucks, or holidays. Serve it as a main dish or side for a hearty and flavorful meal everyone will love.

Creamy, cheesy, and perfectly crispy on top — this baked mac and cheese is comfort food at its best. Featuring crispy bacon, a rich homemade cheese sauce, and a golden breadcrumb topping, it’s the perfect dish for family dinners, holidays, or any cozy night in.

Ingredients

For the Mac and Cheese:

• ½ pound elbow macaroni (about 1½ cups or 225 g)
• 6 slices bacon
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk (355 ml)
• ¾ cup half and half (180 ml, half milk and half cream)
• 1½ teaspoons cornstarch
• ½ teaspoon Dijon mustard
• 1½ teaspoons chicken bouillon paste (or bouillon powder)
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley flakes
• ½ teaspoon salt, or more to taste
• ¼ teaspoon freshly ground black pepper, or more to taste
• 2 cups freshly grated sharp cheddar cheese (200 g)
• ½ cup freshly grated Parmesan cheese (50 g)

For the Breadcrumb Topping:

• ½ cup Panko breadcrumbs (30 g)
• 1 tablespoon butter, melted
• ½ tablespoon olive oil

Instructions

1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add macaroni and cook just until al dente (firm to the bite). Drain but do not rinse. Set aside.

2. Prepare the Cheese:
Grate both cheeses and let them come to room temperature while preparing the sauce.

3. Cook the Bacon:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large skillet, cook bacon over medium heat until crisp, about 5–7 minutes. Transfer to a paper towel–lined plate. Remove most of the grease from the skillet, leaving a small amount for flavor. Chop or crumble the bacon once cooled.

4. Make the Cheese Sauce:
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
In a separate bowl, mix cornstarch into the half and half until smooth. Slowly whisk milk into the flour mixture, then add the half and half mixture. Stir in Dijon mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, and pepper. Cook, stirring, until the sauce thickens slightly. Remove from heat and stir in the shredded cheddar cheese until smooth. Taste and adjust seasoning as needed.

5. Combine and Assemble:
Add cooked pasta and most of the bacon (reserving a handful for topping) to the sauce. Mix until evenly coated. Transfer to the prepared baking dish and sprinkle with Parmesan cheese.

6. Prepare the Topping:
In a small skillet, heat butter and olive oil over medium-high heat. Add breadcrumbs and stir until golden brown. Sprinkle evenly over the mac and cheese. Top with the remaining bacon.

7. Bake:
Bake for 15–20 minutes, until the sauce is bubbly and the topping is golden brown. Serve warm.

Tips

• Cook pasta just to al dente to prevent it from getting mushy after baking.
• Use freshly grated cheese — pre-shredded varieties contain anti-caking agents that affect melting.
• Add the milk slowly while whisking to keep the sauce smooth.
• Let the mac and cheese rest for a few minutes before serving to thicken slightly.

Variations and Substitutions

• Cheese Options: Try Gruyère, Monterey Jack, or mozzarella for a different flavor profile.
• Meat-Free: Omit the bacon or replace it with sautéed mushrooms for a vegetarian version.
• Spicy Twist: Add chopped jalapeños or a pinch of cayenne pepper to the cheese sauce.
• Lighter Version: Use low-fat milk and reduce the amount of cheese slightly.

FAQs

Can I make baked mac and cheese ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the baking time.

Can I freeze this recipe?
Yes. Freeze before baking for up to 2 months. Thaw in the fridge overnight before baking.

Why did my sauce separate?
Overheating or adding cheese too quickly can cause separation. Stir over low heat until smooth.

Serving Suggestions

• Serve with roasted vegetables, green salad, or garlic bread.
• Add a side of grilled chicken or ribs for a hearty meal.
• Perfect for potlucks, holidays, or weeknight comfort dinners.

Why You’ll Love This Recipe

This baked mac and cheese is creamy, cheesy, and packed with flavor from crispy bacon and a buttery breadcrumb topping. It’s simple to make, deeply comforting, and always a crowd favorite — perfect for when you want a classic comfort dish with a homemade touch.

Baked Mac and Cheese

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• For the Mac and Cheese:

• ½ pound elbow macaroni (about 1½ cups or 225 g)

• 6 slices bacon

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups milk (355 ml)

• ¾ cup half and half (180 ml, half milk and half cream)

• 1½ teaspoons cornstarch

• ½ teaspoon Dijon mustard

• 1½ teaspoons chicken bouillon paste (or bouillon powder)

• ¼ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried parsley flakes

• ½ teaspoon salt, or more to taste

• ¼ teaspoon freshly ground black pepper, or more to taste

• 2 cups freshly grated sharp cheddar cheese (200 g)

• ½ cup freshly grated Parmesan cheese (50 g)

• For the Breadcrumb Topping:

• ½ cup Panko breadcrumbs (30 g)

• 1 tablespoon butter, melted

• ½ tablespoon olive oil

Directions

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add macaroni and cook just until al dente (firm to the bite). Drain but do not rinse. Set aside.
• Prepare the Cheese:
• Grate both cheeses and let them come to room temperature while preparing the sauce.
• Cook the Bacon:
• Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
• In a large skillet, cook bacon over medium heat until crisp, about 5–7 minutes. Transfer to a paper towel–lined plate. Remove most of the grease from the skillet, leaving a small amount for flavor. Chop or crumble the bacon once cooled.
• Make the Cheese Sauce:
• In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
• In a separate bowl, mix cornstarch into the half and half until smooth. Slowly whisk milk into the flour mixture, then add the half and half mixture. Stir in Dijon mustard, chicken bouillon, onion powder, garlic powder, parsley, salt, and pepper. Cook, stirring, until the sauce thickens slightly. Remove from heat and stir in the shredded cheddar cheese until smooth. Taste and adjust seasoning as needed.
• Combine and Assemble:
• Add cooked pasta and most of the bacon (reserving a handful for topping) to the sauce. Mix until evenly coated. Transfer to the prepared baking dish and sprinkle with Parmesan cheese.
• Prepare the Topping:
• In a small skillet, heat butter and olive oil over medium-high heat. Add breadcrumbs and stir until golden brown. Sprinkle evenly over the mac and cheese. Top with the remaining bacon.
• Bake:
• Bake for 15–20 minutes, until the sauce is bubbly and the topping is golden brown. Serve warm.