Smoky Bacon Mac & Cheese

This smoky bacon mac & cheese combines crispy bacon, creamy cheese sauce, and perfectly cooked pasta for the ultimate comfort food experience. I discovered this recipe during a particularly cold winter when my family needed something truly hearty, and it's become our most requested dinner for gatherings and weeknight meals alike.

This recipe evolved from my grandmother's classic mac and cheese, but I added bacon and smoked paprika after experiencing a similar dish at a gastropub years ago. The combination was so memorable that I had to recreate it at home, and my version has become legendary among friends and family.

Ingredients

• Elbow macaroni: The classic pasta shape that holds sauce perfectly in its curves
• Thick cut bacon: Provides both smoky flavor and textural contrast to the creamy cheese
• Unsalted butter: Forms the base of the roux for ultimate control of the salt level
• All purpose flour: Creates the thickening agent for the silky cheese sauce
• Whole milk: Delivers richness that skim or 2% simply cannot match
• Dijon mustard: Adds tanginess that balances the richness of the cheese
• Garlic and onion powder: Infuses aromatic depth without chunks of garlic or onion
• Smoked paprika: The secret ingredient that enhances the bacon's smokiness
• Sharp cheddar cheese: Provides that classic tangy mac and cheese flavor
• Gruyère cheese: Melts beautifully and adds nutty complexity
• Panko breadcrumbs: Creates the essential crispy topping contrast

Step-by-Step Instructions

Cook Pasta:

Bring a large pot of generously salted water to a rolling boil. Add elbow macaroni and cook until just al dente, about 7 minutes or according to package directions minus 1 minute. The pasta will continue cooking in the oven, so slightly undercooking now prevents mushiness later. Drain thoroughly but do not rinse as the starch helps bind the sauce.

Prepare Bacon:

In a large, deep skillet over medium heat, cook diced bacon until the fat renders and pieces become crispy, about 5 to 7 minutes. Stir occasionally to ensure even cooking. Using a slotted spoon, transfer bacon to paper towels while carefully reserving exactly 2 tablespoons of drippings in the pan. This bacon fat is liquid gold for our sauce base.

Create Roux Base:

Add butter to the reserved bacon drippings in the same pan over medium heat. Once completely melted, sprinkle in flour while whisking continuously. Cook this mixture for a full 2 minutes, maintaining constant movement to prevent burning. The roux should develop a light golden color and nutty aroma, indicating the flour has cooked properly.

Develop Cream Sauce:

Gradually pour in whole milk about half a cup at a time, whisking vigorously between additions to prevent lumps from forming. Continue cooking while stirring constantly for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon. You will feel the resistance increase as you stir.

Season The Sauce:

Add Dijon mustard, garlic powder, onion powder, smoked paprika, and black pepper to the thickened sauce. Taste before adding salt, as the bacon and cheeses contain significant sodium. Stir thoroughly to distribute seasonings evenly throughout the sauce.

Incorporate Cheeses:

Reduce heat to low to prevent the cheese from breaking. Add shredded cheddar and Gruyère cheese in small handfuls, allowing each addition to fully melt before adding more. Stir continuously in a figure eight pattern until sauce is completely smooth and silky. This gradual process ensures a perfectly emulsified cheese sauce.

Combine Components:

Return the cooked macaroni and crispy bacon to the cheese sauce. Fold gently with a wooden spoon or silicone spatula until every piece of pasta is thoroughly coated with sauce. The mixture should look generous and slightly loose as it will thicken further during baking.

Prepare For Baking:

Transfer the mac and cheese mixture to a buttered 9x13 inch baking dish, spreading evenly to the corners. For individual servings, divide among buttered ramekins placed on a baking sheet.

Apply Finishing Touch:

Sprinkle panko breadcrumbs evenly across the surface, creating a thin but complete layer. For enhanced browning, mix breadcrumbs with a tablespoon of melted butter before applying. This creates the irresistible golden crust that contrasts beautifully with the creamy interior.

Bake To Perfection:

Place in preheated 350°F oven on the middle rack. Bake for 20 to 25 minutes until the edges bubble and the breadcrumb topping turns golden brown. For extra color, broil for the final 1 to 2 minutes while watching carefully to prevent burning.

Pin it

When I first made this recipe for my kids, they declared it the best mac and cheese they had ever tasted. The secret truly lies in those bacon drippings that infuse the entire dish with subtle smokiness. I now make a double batch for potlucks because it disappears faster than any other dish on the table.

Make Ahead Options

This mac and cheese performs beautifully as a make ahead dish. Prepare everything up to the baking step, cover tightly with plastic wrap or aluminum foil, and refrigerate for up to 2 days. When ready to serve, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding an extra 10 minutes to the cooking time. The flavors actually develop and improve with an overnight rest in the refrigerator.

Brilliant Variations

Transform this classic into different flavor profiles with simple swaps. For a southwest version, add a can of drained green chiles and substitute pepper jack for the Gruyère. Create an Italian twist by using pancetta instead of bacon and adding sundried tomatoes and a sprinkle of Italian herbs. For seafood lovers, fold in lump crab meat or cooked lobster pieces just before baking for an elegant upgrade. The versatility of this base recipe makes it endlessly adaptable.

Serving Suggestions

While this mac and cheese is hearty enough to stand alone as a main dish, it pairs wonderfully with simple sides that balance its richness. A crisp green salad with vinaigrette dressing provides refreshing contrast. Roasted broccoli or Brussels sprouts complement the smoky flavors while adding nutritional balance. For a true comfort food feast, serve alongside meatloaf or fried chicken. When entertaining, portion into individual ramekins for an elegant presentation.

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Smoky, creamy, and packed with flavor, this mac and cheese is sure to impress at any meal. Don't forget to save some for yourself—it disappears fast!

Frequently Asked Questions

→ Can I prepare this mac & cheese ahead of time?

Yes! Assemble everything up to the breadcrumb topping step, then cover and refrigerate for up to 24 hours. When ready to serve, add the breadcrumbs and bake for 25-30 minutes or until hot and bubbly.

→ What can I substitute for Gruyère cheese?

If Gruyère isn't available, Swiss cheese makes an excellent substitute. Other options include fontina, gouda, or provolone - any melting cheese with a bit of nutty flavor will work well with the cheddar.

→ How do I make this dish spicier?

For added heat, incorporate cayenne pepper or red pepper flakes to the cheese sauce. You could also add diced jalapeños or a few dashes of hot sauce to the mixture before baking.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the bacon and use 4 tablespoons of butter instead of the bacon drippings. For a smoky flavor without bacon, increase the smoked paprika or add a drop of liquid smoke to the cheese sauce.

→ What sides pair well with this mac & cheese?

This hearty dish pairs beautifully with lighter sides like a crisp green salad, roasted Brussels sprouts, or steamed broccoli. For a complete comfort food meal, serve alongside fried chicken, meatloaf, or pulled pork.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk to maintain creaminess. For larger amounts, reheat covered in a 350°F oven until warmed through.