Tinis Mac and Cheese Bacon (Printable view)

Macaroni blended with sharp cheddar, mozzarella, and bacon, baked with a crunchy panko topping.

# What You Need:

→ Pasta

01 - 14 ounces elbow macaroni

→ Cheese Sauce

02 - 4 tablespoons 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 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/4 teaspoon garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 2 tablespoons grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# How To Make:

01 - Set oven to 400°F. Grease a large 9x13-inch baking dish.
02 - Boil elbow macaroni until just al dente according to package directions. Drain and set aside.
03 - Arrange bacon slices on a parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crispy and golden. Cool slightly, then finely chop or crumble. Reserve.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until foamy without browning.
05 - Gradually whisk in whole milk and heavy cream to avoid lumps. Bring to a gentle simmer, stirring constantly until thickened, about 3 to 5 minutes.
06 - Remove from heat. Stir in cheddar, mozzarella, and Gruyère cheeses until smooth. Add garlic powder, onion powder, smoked paprika, salt, and black pepper.
07 - Fold cooked macaroni into the cheese sauce ensuring even coating.
08 - Spread half of the mac and cheese in the baking dish. Sprinkle half of the bacon crumble on top. Add the remaining mac and cheese, then the remaining bacon crumble.
09 - Mix panko breadcrumbs, melted butter, and Parmesan cheese if using. Evenly sprinkle over the layered mac and cheese. Bake for 15 to 18 minutes until golden and bubbling.
10 - Let rest for 5 minutes before serving. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The bacon crunch stays crispy even after baking, instead of going soft and defeated like in most mac and cheese recipes.
  • Three cheeses mean depth and complexity without tasting sharp or one-dimensional.
  • It's genuinely comforting but also feels like you made something special for people you care about.
  • The panko topping adds this golden, buttery layer that changes the texture in the best way.
02 -
  • If your sauce breaks or becomes grainy, you've either overcooked it or added cold ingredients to hot ones—next time keep your milk and cream slightly warm before whisking in.
  • The bacon must be prepared separately and added at the end, not cooked into the sauce, or it will soften and lose that essential contrast.
  • Don't skip letting the baked dish rest for 5 minutes; it seems silly, but that time lets the sauce set and makes serving so much cleaner.
03 -
  • Cook your pasta one minute under the package recommendation; it will finish cooking in the oven and stay tender rather than turning mushy.
  • If you want to make this ahead, assemble it completely, cover it, and refrigerate for up to 24 hours—just add 5 extra minutes to your baking time since it starts cold.
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