Table of Contents
This baked bacon mac and cheese recipe combines crispy bacon with a creamy cheese sauce. Shred cheese from blocks for best texture. Cook thick-cut bacon until crisp and save the grease. Make a roux using butter or bacon fat. Whisk in milk and melt sharp cheddar and gouda. Toss with pasta and half the bacon. Top with remaining bacon and buttery panko breadcrumbs. Bake at 350°F until bubbly and golden. Let rest for ten minutes before serving to set the sauce.
Question | Answer |
|---|---|
How do you cook the bacon? | Cook it in a cold skillet on medium-low heat until very crispy. |
Why should I shred my own cheese? | Pre-shredded cheese contains anti-caking agents that melt poorly. |
What is the purpose of the roux? | The roux thickens the milk to create a creamy sauce base. |
Can I use bacon grease in the sauce? | Replace butter with bacon fat to add smoky flavor. |
Why should the dish rest before serving? | Resting allows the sauce to set for easier serving. |
Gather your ingredients for bacon mac and cheese.
This baked mac and cheese recipe bacon needs fresh ingredients for best results. Shred cheese from blocks. Pre-shredded cheese contains anti-caking agents. It melts poorly. Use sharp cheddar for tang. Smoked gouda adds a deep, savory note. Pick a pasta shape that holds sauce. Elbow macaroni is standard. Cavatappi or shells work too.
The Basics
- 16 oz dried macaroni
- 6-8 slices thick-cut bacon
- 3 cups shredded sharp cheddar
- 1 cup shredded gruyere or gouda
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
Do not skimp on the bacon. Thick-cut renders more fat. It provides better texture. Cook bacon until very crispy. Drain on paper towels. Crumble it later. If you want a simpler base, check a homemade easy mac and cheese recipe first. The roux needs equal parts fat and flour. This thickens the milk sauce.
Topping Essentials
A good crust adds contrast. Mix panko breadcrumbs with melted butter. Add parmesan cheese. Season with salt and pepper. Sprinkle over the dish before baking. For a different crunch, use a baked mac and cheese recipe Ritz crackers topping. Prepare all ingredients before turning on the stove.
Cook the bacon until it is crispy.
Start with a cold skillet. Lay bacon strips in a single layer. Use medium-low heat. Cold starts prevent shrinking and curling. Low heat renders fat slowly. High heat burns the meat before fat cooks out. Do not overcrowd the pan. Cook in batches if necessary. Flip strips once when edges curl. Cook until deep red-brown and rigid. This takes about 10 to 15 minutes depending on thickness.
Draining and Prepping
Remove bacon with tongs immediately. It continues to cook on the plate. Place strips on a wire rack or paper towels. Blot excess grease. Let cool completely. Bacon must be crisp before handling. Crisp bacon snaps when bent. If it bends, it needs more time. Crumble by hand or chop with a knife. Set aside for the topping. You can also stir pieces into the sauce.
Oven Method
- Preheat oven to 400°F.
- Line baking sheet with foil.
- Place bacon on a wire rack over the sheet.
- Bake for 15 to 20 minutes.
- Drain on paper towels.
Choose thick-cut bacon. It maintains texture during baking. Thin slices disappear into the casserole. For a rich base, combine with a homemade creamy mac and cheese recipe. Crispy bacon provides essential crunch. Soft cheese sauce needs a textural contrast. Watch the pan closely near the end. Burnt bacon tastes bitter.
Make the creamy cheese sauce on the stove.
Melt butter in a large pot over medium heat. Sprinkle flour over the melted butter. Whisk constantly to form a paste. Cook for one minute. This removes raw flour taste. A baked mac and cheese recipe roux creates the essential thick base. Slowly pour in milk. Whisk vigorously to break up lumps. Increase heat slightly. Bring to a gentle simmer. Cook until sauce thickens. It should coat the back of a spoon.
Melting the Cheese
Remove pot from heat. High heat makes cheese grainy and oily. Add shredded cheese handful by handful. Stir until melted before adding more. Use sharp cheddar for punch. Gruyere adds nuttiness. Smoked gouda pairs well with bacon. Stir in half the crumbled bacon now. This infuses the sauce with savory flavor throughout.
Seasoning
Season the sauce well. Add salt, black pepper, and mustard powder. Mustard enhances cheese flavor without adding liquid. Hot sauce adds depth. Taste the sauce. Cheese provides saltiness. Add more only if needed. If you prefer a richer base, try a baked mac and cheese recipe heavy cream technique.
- Shred cheese from blocks for best melt.
- Use room temperature milk to prevent lumps.
- Sauce will thicken more in the oven.
Assemble the pasta and bake until bubbly.
Preheat oven to 350 degrees F. Grease a 9x13 baking dish thoroughly. Pour cheese-coated pasta into dish. Spread evenly with a spatula. Ensure all noodles are submerged in sauce. Dry pasta becomes hard in the oven. If mixture looks dry, add a splash of milk. Sprinkle remaining crispy bacon over top. Add extra shredded cheese for a gooey layer.
Create the Crust
Mix panko breadcrumbs with melted butter. Season with salt and pepper. Sprinkle mixture evenly over pasta. This adds essential crunch. For a buttery alternative, use a baked mac and cheese recipe Ritz crackers topping. Cover with foil if browning too fast.
Bake
Bake for 20 to 25 minutes. Look for bubbling sauce around edges. The top should turn golden brown. Check at the 20 minute mark. Correct baked mac and cheese recipe oven temp prevents drying out. Remove foil for the last 5 minutes to crisp the crust.
- Sauce thickens during the rest.
- Cutting too early releases liquid.
- Garnish with chopped parsley.
- Add green onions for color.
This method ensures a simple homemade baked mac and cheese recipe success. The rest period is crucial. It allows the sauce to thicken. Cutting too early releases liquid. This results in a runny casserole.