Tinis Mac and Cheese Bacon (Printable View)

Creamy macaroni with melted cheese and crispy bacon for a rich, comforting dish bursting with flavor.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# How To Make It:

01 - Set oven to 400°F and grease a 9x13 inch baking dish.
02 - Boil macaroni according to package directions until just al dente. Drain and reserve.
03 - Arrange bacon on parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crisp and golden. Cool slightly, then crumble finely.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until foamy but not browned.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly to prevent lumps. Simmer gently for 3 to 5 minutes until thickened.
06 - Remove from heat. Stir in cheddar, mozzarella, and Gruyère until melted. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold the drained macaroni into the cheese sauce until evenly coated.
08 - Spread half the macaroni mixture in the baking dish. Sprinkle half the bacon crumble. Add remaining macaroni and top with remaining bacon.
09 - Mix panko breadcrumbs with melted butter and Parmesan cheese if using. Evenly sprinkle over assembled layers.
10 - Bake for 15 to 18 minutes until bubbly and golden on top. Allow to rest for 5 minutes before serving. Garnish with fresh parsley.

# Expert Advice:

01 -
  • That bacon texture contrast is genuinely addictive—it stays crispy even after baking, like a secret weapon you keep discovering in each bite.
  • Three cheeses give you depth without tasting *cheesy* in that one-note way, with sharpness from cheddar balanced by nuttiness from Gruyère.
  • It comes together in under an hour and feels fancy enough for guests but honest enough for a solo dinner when you need comfort.
02 -
  • Don't skip the roux or rush the thickening—a proper roux-based sauce is what separates this from broken, oily, sad mac and cheese that weeps liquid.
  • Crispy bacon stays crispy if you chop it right before assembly; pre-chopped bacon sitting in a bowl starts sweating and loses its whole purpose.
  • The 5-minute rest after baking is not optional—it lets the sauce set so you can serve it without it running all over the plate like soup.
03 -
  • Use a whisk and patience when adding milk to your roux—the slower you go, the smoother your sauce, and lumpless sauce is the entire game.
  • If your sauce breaks or gets grainy, don't panic: strain it through a fine mesh sieve into a clean pot and whisk it back to life over gentle heat with a splash of cold milk.
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