Creamy Mac & Cheese with Bacon 🧀🥓🍝 Ultra-Rich, Smoky, and Comforting With Crispy Bacon and Velvety Cheese Sauce

This is mac & cheese turned indulgent — ultra-creamy cheese sauce swirled through tender pasta, with crispy bacon folded in for smoky crunch and salt.

It’s fast enough for a weeknight but decadent enough for guests. Think stovetop comfort with just the right amount of edge.

Ingredients (Serves 3–4)

For the pasta

• 12 oz elbow macaroni, shells, or cavatappi
• Salted water for boiling
• ½ cup reserved pasta water

For the cheese sauce

• 4 slices thick-cut bacon, chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded sharp cheddar
• ½ cup shredded mozzarella or Monterey Jack
• ¼ cup grated Parmesan
• Salt and black pepper to taste
• Optional: ½ tsp Dijon mustard or ¼ tsp smoked paprika

To finish

• More bacon bits
• Extra cheese or breadcrumbs
• Chopped chives or green onion
• Optional: drizzle of hot sauce or chili crisp

Instructions

Step 1: Boil the pasta
Cook pasta until al dente in salted water. Reserve ½ cup pasta water, then drain.

Step 2: Cook the bacon
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave 1–2 tbsp bacon fat in the pan.

Step 3: Make the roux
Add butter to the bacon fat. Once melted, whisk in flour and cook 1–2 minutes until golden and bubbling.

Step 4: Build the sauce
Slowly whisk in milk. Simmer 3–5 minutes, whisking often, until thickened. Stir in cheeses until melted and smooth. Season with salt, pepper, and optional mustard or paprika.

Step 5: Combine and finish
Stir in cooked pasta and most of the bacon. Add a splash of pasta water if needed to loosen. Toss until glossy and creamy.

Step 6: Serve hot
Top with reserved bacon, more cheese, herbs, or breadcrumbs if desired.

Flavor Variations

• Add jalapeños, chili flakes, or hot sauce for a spicy version
• Stir in sautéed onions, garlic, or spinach for depth
• Swap cheddar for Gruyère, Fontina, or smoked Gouda
• Use crispy pancetta or prosciutto instead of bacon
• Bake with breadcrumbs for a golden crust finish

Pro Tips

• Shred cheese fresh — it melts smoother than pre-shredded
• Don’t overcook the roux — golden, not brown
• Add milk gradually while whisking to avoid lumps
• Reserve bacon until the end to keep it crispy
• Use pasta water to adjust consistency right before serving

Final Thoughts

Creamy Mac & Cheese with Bacon is bold, cheesy, and pure comfort — a one-pan powerhouse of texture and flavor that’s rich, salty, and totally craveable. It’s the mac that ruins you for boxed forever.

Crisp it. Whisk it. Swirl it into comfort. 🧀🥓🍝

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