Tinis Mac Cheese Bacon

The first time I made this mac and cheese, I wasn't thinking about viral trends or Instagram moments—I was standing in my kitchen on a random Tuesday, craving something that tasted like pure comfort. My friend had just raved about how Keith Lee's Caesar salad changed her whole perspective on what that simple dish could be, and something clicked: what if we brought that same reverent attention to mac and cheese? The idea of layering crispy, perfectly seasoned bacon through creamy cheese sauce felt like I was finally giving this childhood favorite the respect it deserved.

I served this at a casual dinner party where everyone brought something, and I watched a normally quiet colleague go back for seconds without saying a word—just this look of pure satisfaction. That's when I knew this recipe had crossed from "something I made" into "something people actually want to eat again." The bacon layers gave it a texture story, something to discover with every bite instead of just smooth sameness.

Ingredients

• Elbow macaroni (400g): Cook it just to al dente—it will continue cooking in the oven, and mushy pasta is the tragedy we're avoiding here.
• Unsalted butter (60g) and all-purpose flour (40g): This roux is your foundation, the thing that makes the sauce cling to every noodle instead of pooling at the bottom.
• Whole milk (720ml) and heavy cream (120ml): The milk keeps things light, the cream makes it luxurious—this balance is non-negotiable.
• Sharp cheddar (200g), mozzarella (100g), and Gruyère (50g): Mixing cheeses sounds fancy but it's actually smart—you get depth from the cheddar, smoothness from mozzarella, and that subtle complexity from Gruyère that makes people ask what's different about your version.
• Garlic powder, onion powder, and smoked paprika: These aren't optional flavor builders; they're what keep the sauce from tasting like just melted cheese.
• Thick-cut bacon (8 slices): Thinner bacon turns to paper; thick-cut stays substantial and gives you something to bite into.
• Panko breadcrumbs (60g) with melted butter: This topping gets golden and textured, a final contrast that makes the whole dish sing.

Instructions

Start the bacon in the oven while you prep:

Lay thick bacon strips on parchment, season with black pepper and garlic powder, and slide them into a 200°C oven for 15–18 minutes. You want them deep golden and crispy enough to shatter—this takes patience, but underbaked bacon is worse than overcooked.

Get your pasta water going:

Bring a large pot of salted water to a boil and cook elbow macaroni until just shy of tender, usually a minute or two under the package time. You're looking for al dente because it'll spend more time in the oven.

Build the roux base:

Melt butter in a saucepan over medium heat, then whisk in flour and let it bubble for 1–2 minutes until foamy and blonde—not brown, which would change the flavor.

Temper the dairy gently:

Slowly pour in milk and cream while whisking constantly, scraping the bottom and corners so no lumps hide. Keep stirring until you see it thicken into a proper sauce, about 3–5 minutes of gentle simmering.

Melt the cheese into silence:

Remove from heat and stir in shredded cheddar, mozzarella, and Gruyère until completely smooth and glossy. The residual heat is your friend here—add your spices, taste, and adjust.

Marry pasta and sauce:

Fold the drained macaroni into the cheese sauce, making sure every piece gets coated. This is where you see if your sauce consistency is right; it should cling, not pool.

Layer like you mean it:

Spread half the mac and cheese in your baking dish, scatter half the crumbled bacon, then top with the remaining mac and cheese, finishing with the rest of the bacon woven throughout.

Top and bake:

Mix panko breadcrumbs with melted butter and Parmesan, scatter over everything, and bake for 15–18 minutes until the top is golden and the edges bubble. Let it rest 5 minutes before serving—this matters.

Save

There's a moment, maybe ten seconds into eating, where someone closes their eyes and just... exists with the food for a second. That's the moment I chase now when I cook. This dish delivers it every time because it's not trying to be complicated or impressive—it's just deeply, honestly good.

The Cheese Conversation

I used to think all cheddar was the same until I reached for the sharp kind one day and everything changed. Sharp cheddar has a bite that cuts through cream, preventing the sauce from becoming one-dimensional and heavy. The mozzarella is your silent hero—it melts into the sauce without adding flavor, just body and texture. Gruyère is the wild card; it brings this nutty complexity that makes people pause and ask what you did differently. If you can't find Gruyère, Monterey Jack works just fine, but don't skip the three-cheese approach.

Bacon as Texture, Not Garnish

The whole philosophy of this dish hinges on bacon being present throughout, not sprinkled on top like an afterthought. When you layer it in the middle and on top, every spoonful gets that contrast of crispy against creamy, and your mouth stays engaged instead of numbed by richness. Thick-cut bacon is essential because it doesn't disappear into the sauce; it stays substantial enough to crunch.

Finishing Touches That Matter

The panko topping is what catches light and adds the final textural story, turning the whole dish from smooth to interesting. Tossing it in melted butter before baking ensures it gets golden and crispy, not dense and soggy. Fresh parsley at the end is that little green whisper that makes you feel like you made something intentional, not just comfort food.

• If you want smokiness, add a small pinch of chipotle powder to the cheese sauce—not enough to taste spicy, just enough to add depth.
• Let your baking dish sit out while you prep so the mac and cheese doesn't shock cold ceramic and cool down instantly.
• Leftovers reheat better than you'd expect if you cover them loosely with foil and warm slowly in a 160°C oven.

Save

This recipe is what happens when you stop overthinking comfort food and start respecting it. It's simple, it's honest, and it's exactly what you want on the nights when you need something that tastes like it was made with intention.

Recipe FAQs

→ What type of pasta is best for this dish?

Elbow macaroni works perfectly as it holds the cheese sauce well and bakes evenly with the toppings.

→ Can I use different cheeses?

Yes, Gruyère can be swapped for Monterey Jack or extra cheddar to suit your taste preferences.

→ How do I get the bacon crispy and flavorful?

Bake thick-cut bacon with black pepper and garlic powder until deep golden and crispy, then crumble it for topping.

→ What are good side pairings?

A crisp green salad or a citrusy white wine complements the richness nicely.

→ How can I make this dish vegetarian?

Omit the bacon and add sautéed mushrooms or roasted cauliflower for texture and savoriness.

→ What spices enhance the cheese sauce?

Garlic powder, onion powder, smoked paprika, salt, and black pepper provide balanced depth and warmth.