Tinis Mac Cheese Bacon (Printable)

Creamy macaroni melded with sharp cheeses and crisp bacon for a rich, comforting dish everyone loves.

# What you 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 - Preheat oven to 400°F. Grease a 9x13-inch baking dish thoroughly.
02 - Boil elbow macaroni according to package directions until just al dente. Drain and set aside.
03 - Place bacon slices on a parchment-lined baking sheet. Season with black pepper and garlic powder, then bake for 15 to 18 minutes until crispy and golden. Allow to cool slightly before finely chopping or crumbling.
04 - Melt unsalted butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until bubbly but not browned.
05 - Gradually whisk in whole milk and heavy cream, stirring to prevent lumps. Bring to a gentle simmer and cook until mixture thickens, about 3 to 5 minutes.
06 - Remove from heat. Stir in sharp cheddar, mozzarella, and Gruyère until fully melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold cooked macaroni into the cheese sauce until evenly coated.
08 - Spread half of the mac and cheese in the prepared baking dish. Sprinkle half of the crumbled bacon over it, then top with the remaining mac and cheese and the rest of the bacon.
09 - Mix panko breadcrumbs, melted butter, and Parmesan cheese (if using) in a small bowl. Evenly sprinkle the mixture over the top.
10 - Bake for 15 to 18 minutes until topping is golden and sauce is bubbling. Let rest for 5 minutes before serving. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The bacon crunch hits different when it's baked separately until shatteringly crisp, not just a soggy afterthought mixed into everything.
  • Three cheeses working together create a sauce that's rich without being one-note—sharp cheddar cuts through, mozzarella keeps it silky, Gruyère adds this subtle nuttiness.
  • This actually gets better when it sits for five minutes, so you can catch your breath and let the heat redistribute.
02 -
  • Bake the bacon separately instead of skipping it or stirring it raw into the sauce—layering it through the mac and cheese is what elevates this from ordinary to memorable.
  • If your cheese sauce breaks or looks grainy, you added cold cheese to hot sauce too fast or the heat was too high; stay patient with medium and whisk constantly.
  • The five-minute rest after baking lets everything set slightly and makes plating less messy—resist the urge to dive in immediately.
03 -
  • Cook your pasta exactly one minute under the package instructions—it's cooking again in the oven, and that's your only window to get it right.
  • Taste your cheese sauce before the final bake; this is your last chance to adjust seasoning, and it makes the difference between good and unforgettable.
  • If the sauce seems thick before adding pasta, thin it slightly with a splash of milk—it will thicken more as it cools and bakes.
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