Best Baked Bacon Mac & Cheese
This ooey gooey three-cheese mac and cheese is loaded with crispy bacon and baked until golden brown for the ultimate comfort dish.
Equipment
- 1 Baking dish 9x13 inch
- 1 Skillet for bacon and cheese sauce
- 1 Saucepan for roux and cheese sauce
- 1 Strainer for draining pasta
- 1 Whisk for stirring roux and sauce
Ingredients
Main Ingredients
- 12 ounces bacon get streaky for max crisp and flavor
- 2 cups mild cheddar cheese smooth and melty base
- 1 cup sharp cheddar cheese brings in that tangy bite
- 1 cup gouda cheese creamy texture plus subtle sweetness
- 18 ounces uncooked pasta elbows, shells, or corkscrews
- water for boiling the pasta
- ⅓ cup bread crumbs for topping
- ½ cup unsalted butter used for the roux
- ⅜ cup flour for thickening the sauce
- 2 cups milk unsweetened almond milk or regular milk
- 1 teaspoon sea salt plus more for salting pasta water
- ¼ teaspoon white pepper
- ½ teaspoon garlic powder
Instructions
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish.
- Bring salted water to boil and cook pasta until al dente, about 6-7 minutes. Drain and set aside.
- In a skillet over medium heat, fry bacon until crispy. Drain and crumble.
- In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a smooth roux.
- Slowly pour in milk while whisking, cook until thickened (5-7 minutes). Add salt, pepper, garlic powder.
- Stir in all cheeses until smooth and melted. Combine with drained pasta and half of the crumbled bacon.
- Pour mixture into the baking dish. Top with remaining cheese.
- Mix breadcrumbs with remaining bacon and sprinkle on top.
- Bake uncovered for 20-25 minutes until melted and bubbly on top.
- Let set for 30 minutes before serving.
Notes
Cool completely before storing. Keeps in fridge for 3 days or in freezer up to 3 months. Reheat gently for creamy texture.