Tinis Mac and Cheese Bacon (Printable Version)

Creamy macaroni with melted cheeses and crispy bacon topping for a flavorful comfort dish.

# 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)

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil elbow macaroni according to package directions until just al dente. Drain and set aside.
03 - Place bacon strips on a parchment-lined baking sheet. Sprinkle with black pepper and garlic powder. Bake for 15–18 minutes until crisp and golden. Remove, cool slightly, then crumble finely.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1–2 minutes until foamy without browning. Gradually add milk and cream, whisking to prevent lumps. Simmer, stirring constantly, until thickened (3–5 minutes).
05 - Remove sauce from heat. Stir in cheddar, mozzarella, and Gruyère until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
06 - Fold drained macaroni into the cheese sauce until evenly coated.
07 - Spread half of the mac and cheese into the prepared baking dish. Sprinkle half of the bacon crumble on top. Add remaining mac and cheese, then finish with remaining bacon.
08 - Mix panko, melted butter, and Parmesan cheese (if using). Evenly sprinkle over the dish.
09 - Bake for 15–18 minutes until golden and bubbling. Let rest 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • That first bite where the creamy cheese sauce meets the shattered bacon pieces is genuinely addictive and way better than regular mac and cheese.
  • It comes together in under an hour, making it perfect for when you want to feel fancy on a completely ordinary weeknight.
  • The three-cheese blend creates this complex, savory depth that lingers in the best possible way.
02 -
  • Don't skip the milk-and-cream combination—I once tried all cream to save money and the sauce broke when it baked, turning grainy instead of silky.
  • Cook the bacon in the oven alongside the mac and cheese prep, not on the stovetop, because oven-roasted bacon comes out evenly crispy without you standing over a hot pan.
  • The roux must be smooth before you add the milk, or you'll spend the next ten minutes fishing out flour lumps with a whisk and contemplating your life choices.
03 -
  • If you want extra smokiness, add a tiny pinch of chipotle powder to the cheese sauce—not enough that anyone can identify it, just enough that they keep saying "what is that amazing flavor?"
  • Make the cheese sauce up to 2 hours ahead and store it in a container, then fold in the pasta just before you assemble the baking dish if your timing gets tight.
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