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Macaroni and Cheese with Bacon Recipe

American · Main course · 45 min total

A creamy, indulgent mac and cheese elevated with crispy bacon and a blend of sharp cheddar and Gruyère.

Ingredients

• 8 oz elbow macaroni
• 6 slices bacon
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper (optional)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large skillet, cook bacon over medium heat until crispy. Transfer to paper towels to drain, then crumble. Reserve 1 tablespoon bacon fat.
3. In a large saucepan, melt butter with reserved bacon fat over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in milk and cream. Cook, whisking often, until thickened, about 5 minutes. Remove from heat.
5. Stir in Dijon mustard, salt, pepper, cayenne (if using), cheddar, and Gruyère until melted and smooth. Fold in cooked macaroni and half the crumbled bacon.
6. Transfer mixture to a greased 2-quart baking dish. Sprinkle with panko and remaining bacon. Bake until bubbly and golden, 20-25 minutes. Let rest 5 minutes before serving.

Tips

• For extra crunch, broil the top for 1-2 minutes after baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.
• Substitute smoked Gouda or Monterey Jack for Gruyère if desired.

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