Save to Pinterest The first time I had this version of mac and cheese, someone dropped the Keith Lee Caesar reference, and I honestly thought they were joking—until I tasted that bacon crunch cutting through the cream sauce like a revelation. It wasn't complicated, but it was *loud*, in the best way. That night, I went home determined to crack the formula, and what emerged was this version: a deeply creamy, three-cheese sauce that doesn't apologize, with bacon so crispy it stays crunchy even when buried in warmth.
I made this for a dinner party last winter when someone cancelled last minute, and instead of panicking, I threw this together for the remaining crew. Watching someone's eyes go wide when they hit that panko-butter topping, then immediately reach for seconds—that's when I knew this recipe had legs.
Ingredients
- Elbow macaroni (400 g): Sturdy enough to hold the sauce without disappearing, and the shape traps sauce in every little tunnel—al dente is non-negotiable here.
- Unsalted butter (60 g): The foundation of your roux; salted butter adds variables you don't need when your cheese and bacon are already seasoned.
- All-purpose flour (40 g): Creates the thickening base without overpowering the sauce—don't skip the roux step, it's what gives you that silky texture.
- Whole milk (720 ml): Use the good stuff if you can; ultra-pasteurized sometimes doesn't incorporate as smoothly, but it'll still work.
- Heavy cream (120 ml): This isn't just richness—it stabilizes the sauce and keeps it from breaking, especially important with multiple cheeses.
- Sharp cheddar cheese (200 g): The backbone flavor; sharp means it punches through without getting muted by cream and butter.
- Mozzarella cheese (100 g): Adds stretch and melt-ability so the sauce stays creamy and doesn't seize up.
- Gruyère or Monterey Jack (50 g): The umami wildcard that makes people ask what you did differently—Gruyère has that nuttiness, Monterey Jack leans savory.
- Garlic powder (1/2 tsp), onion powder (1/2 tsp), smoked paprika (1/2 tsp): These three work together like a small orchestra, adding warmth and smokiness without tasting like powdered spice.
- Thick-cut bacon (8 slices): Thick-cut is crucial—thin bacon disappears into the dish; you want pieces substantial enough to feel intentional.
- Panko breadcrumbs (60 g): The texture layer that saves this from being one-note creamy; stay-crispy panko, not regular breadcrumbs.
- Melted butter (2 tbsp) for topping: Brushes the panko until it's golden and crispy under the broiler's attention.
- Parmesan cheese (2 tbsp): Optional but worth it—adds a sharp edge to that toasted top layer.
- Fresh parsley: The brightness at the end that says *finished dish*, not *casserole left on the stove*.
Instructions
- Heat the oven and prep your stage:
- Set your oven to 400°F and grease that baking dish—a little butter on the corners matters more than you'd think when it comes time to serve. Everything tastes better when it doesn't stick to the pan.
- Get the pasta cooking:
- Start the macaroni according to package directions, but pull it about 30 seconds before al dente since it'll finish cooking in the oven. Set it aside once drained; the starch on the pasta actually helps the sauce cling, so don't rinse it.
- Crisp the bacon with intention:
- Arrange bacon strips flat on a parchment-lined baking sheet, sprinkle with black pepper and a whisper of garlic powder, then bake alongside your prep work for 15–18 minutes until it's deep golden and snaps when you bend it. Thick-cut bacon needs that full time to render its fat and crisp all the way through.
- Build the sauce from the ground up:
- Melt butter over medium heat in a large saucepan, then whisk in flour immediately—you're looking for a foamy, pale roux that smells almost sweet, not browned or dark. Cook that for 1–2 minutes, stirring constantly, then slowly pour in your milk and cream while whisking like your life depends on it to avoid lumps.
- Achieve that smooth, silky texture:
- Once the mixture is combined, keep stirring and let it come to a gentle simmer—you'll feel it thicken under your whisk, which takes about 3–5 minutes and honestly never gets old. It should coat the back of a spoon when it's ready.
- Melt the cheese into surrender:
- Pull the sauce off heat and stir in your cheeses one type at a time, starting with cheddar, so they melt smoothly into silk instead of getting stringy. Add your seasonings once the cheese is melted, tasting as you go—salt is your friend here.
- Unite pasta and sauce:
- Fold the drained macaroni into the cheese sauce using a spatula or wooden spoon, turning gently until every piece is coated with that golden cream. This moment is satisfying in a way that's hard to explain until you do it.
- Layer with strategy and bacon:
- Spread half the mac and cheese into your prepared dish, then scatter half the crumbled bacon over it like you're distributing joy, then top with the remaining mac and cheese and finish with the rest of the bacon. Layering means you get bacon in multiple bites, not just at the top.
- Crown with golden crispness:
- Toss panko with melted butter and Parmesan in a small bowl until the breadcrumbs look like wet sand, then sprinkle that mixture evenly over the top—this is your insurance policy against a soggy surface.
- Finish in the oven:
- Bake for 15–18 minutes until the top is golden and the edges are bubbling like something alive, then let it sit for 5 minutes before serving so the sauce sets just enough to spoon cleanly. Garnish with fresh parsley right before people eat it, and watch their faces when they realize it's even better than they expected.
Save to Pinterest There's a moment when you pull this out of the oven and the house smells like bacon and butter and possibility, and someone inevitably says, 'Is that for us?'—and that question, that hope in three words, is why you make things like this. It stops being about technique and becomes about generosity.
The Bacon-to-Cheese Ratio Game
I used to be timid with bacon, scattering it like it was expensive and precious, until I realized that timidity doesn't work in mac and cheese. The bacon is part of the structure here, not a garnish—it's the textural anchor that makes each bite interesting. Layer it boldly, and don't apologize for the abundance.
Cheese Selection and Its Quiet Magic
Three cheeses sounds excessive until you taste them working together: the sharp cheddar gives you character, the mozzarella gives you melt, and the Gruyère gives you sophistication. Swap them if you want—use all cheddar, use Monterey Jack instead of Gruyère, use what speaks to you—but understand that each choice changes the flavor story. I've made versions with all sharp cheddar and it's bold and excellent; I've made it with Gruyère-heavy leaning and it tastes like a fancy hotel. Trust your instincts and your cheese counter.
Making It Your Own
This is the kind of recipe that rewards experimentation in ways that feel safe because the base is solid. I've added a pinch of smoked paprika for deeper flavor, a dash of hot sauce for people who like danger, even sautéed mushrooms for friends who don't eat pork.
- For extra smokiness, add a tiny pinch of chipotle powder to the cheese sauce where the smoked paprika goes—it's a whisper, not a shout.
- If bacon isn't your thing, roasted cauliflower or sautéed mushrooms give you that texture contrast and make the dish feel intentional, not like something's missing.
- Pair this with a crisp green salad or something with acid like a citrusy white wine, because richness needs balance to feel like celebration instead of heaviness.
Save to Pinterest This mac and cheese isn't trying to be anything other than what it is: deeply satisfying, unapologetically rich, and worth every minute of the hour it takes to build. Serve it warm, serve it with people you like, and watch it disappear.
Recipe Q&A
- → How do I achieve a crispy bacon topping?
Bake thick-cut bacon on a parchment-lined sheet at 400°F for 15–18 minutes until deep golden and crisp, then crumble for topping.
- → Can I substitute cheeses in this dish?
Yes, Gruyère can be swapped with Monterey Jack or additional cheddar for a different flavor profile.
- → What is the best way to cook macaroni for this dish?
Cook elbow macaroni until just al dente according to package instructions, then drain thoroughly before mixing.
- → How can I add a smoky depth to the cheese sauce?
Incorporate a pinch of chipotle powder into the cheese sauce to enhance smokiness without overpowering the flavors.
- → Are there vegetarian alternatives for the bacon crunch?
Omit bacon and add sautéed mushrooms or roasted cauliflower to maintain texture and add savory notes.