Bacon Macaroni Cheese

filed under: Food + Drink on August 8, 2021

Bacon Macaroni Cheese is creamy and cheesy homemade mac n cheese made with elbow macaroni, two kinds of cheese, and crumbled bacon. Try my Buffalo Chicken Macaroni and Cheese for another homemade variety.

Bacon Macaroni Cheese

It all starts with my homemade macaroni and cheese recipe. Then, we are not just adding bacon, we’re going to build our creamy cheese sauce by starting with just a bit of bacon grease and a little bit of butter. And, things just continue to get better from there. No, this definitely isn’t healthy food, but it’s the ultimate comfort food.

Bowl of Bacon Macaroni and Cheese with Spoon

Bacon Macaroni Cheese Ingredients

Bacon: I prefer thick-cut bacon in this recipe. But, you can use regular bacon as well.

Noodles: I went with elbow macaroni for the noodles. Use pasta noodles that you prefer and be sure to cook them al dente before adding the cheese sauce.

Cayenne Pepper: Cayenne pepper was added to the cheese sauce with ground mustard and garlic powder. But, you could definitely leave it out.

Cheese: Shredded sharp cheddar cheese and shredded mozzarella cheese are the kinds of cheese I used. But, you can certainly kick it up with whatever cheese blend you would like.

How to Make Bacon Macaroni and Cheese Process Steps

How to Make Bacon Macaroni and Cheese

Start by cooking the noodles al dente and cooking the bacon in a separate large pot (preferably a Dutch oven, if you have one). Cook the bacon until it is crispy and browned. Then, remove it with a slotted spoon onto a paper towel-lined plate. Drain all but about 2 tablespoons of bacon grease. (You’ll want to leave a bit in for flavor, trust me!).

To make the cheese sauce, start with melting the butter and adding flour. Then, add the milk and seasonings, followed by the cheese. Check the instructions to know exactly when to remove the pot from the heat. Finally, pour the cheese sauce over your cooked pasta and add the crumbled bacon. Stir everything together and serve it right out of your pot for the best, creamiest macaroni and cheese you’ve ever had.

Overhead of Pot of Bacon Macaroni and Cheese

How to Get Creamy Macaroni and Cheese

I am on a mission to make sure no one has grainy homemade mac n cheese ever again… and in my research discovered this awesome tip. Do NOT put the pan back over the heat to melt the cheese. The ingredients in the pan are already hot enough to do the job of melting the cheeses. If you get cheese too hot that is when you will end up with a grainy texture. After you have stirred in the cheese, pour the mixture over the cooked noodles and serve. Best served hot! 🙂

Spoonful of Bacon Macaroni and Cheese


Looking for More Pasta Recipes?

French Onion Chicken Macaroni and Cheese

Copycat Carbone’s Spicy Pasta

Cheeseburger Pasta

Cheesy Ranch Chicken Pasta

5 from 6 votes
Bacon Macaroni and Cheese
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Bacon Macaroni Cheese is creamy and cheesy homemade mac n cheese made with elbow macaroni, two kinds of cheese, and crumbled bacon.

Course: Side Dish
Cuisine: American
Keyword: Bacon Macaroni and Cheese
Servings: 8
Calories: 345 kcal
Author: Amanda
  • 8 slices thick-cut bacon, chopped into small pieces
  • 16 ounces elbow macaroni, cooked al dente and drained
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 3 cups whole milk, warmed
  • teaspoons salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, optional
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • salt and pepper, to taste
  • parsley, chopped for garnish
  1. In a large Dutch oven over medium heat, add bacon. Cook until crispy.

  2. Use a slotted spoon to remove the bacon from the pot. Place on a paper towel-lined plate to drain.

  3. Leave 2 tablespoons of bacon grease in the pot, draining the rest. Add butter and melt.

  4. Add flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.

  5. Remove from heat and gradually pour in the warm milk, whisking constantly.

  6. Return the pan to heat. Whisk another 3-5 minutes, or until thickened.

  7. Add the salt, ground mustard, garlic powder, and cayenne pepper (if using). Stir to combine. Remove from heat.

  8. Add both kinds of cheese, stirring to melt.

  9. Pour the cheese sauce over the top of the cooked elbow macaroni. Stir to combine.

  10. Fold in crumbled bacon. Season with salt and paper and top with chopped parsley. Serve immediately.



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  • Scott says:

    Why is there a video for this on facebook but no video or link to it on this page?

    • Amanda says:

      I will add the video to this post. 🙂

  • sharon k jessee says:

    i am going when i get my stamps

  • Brenda Taratus says:

    Love your recipes. ♥️

  • Laura Simmons says:

    Really good but very very cheesy. I like it that way but hubby doesn’t. Very good recipe

  • Caitlin says:

    Could you make this in a crockpot without bacon?

  • Vanessa says:

    Anyone else have a difficult time with the flour step? Mine is still lumpy. I am doubling up, but I haven’t even put the full amount of flour. Fingers crossed.

  • Alex Mckibben says:

    This was great! I made it for a potluck and the kids loved it.

  • Jen says:

    Really easy one pot comfort food meal. I used the milk and cheese I had on hand so more a combo of milk and heavy cream, cheddar jack and parm is all I had. Still good. Results are: it’s gone!

  • Linda OConnor says:

    My grandson loves mac & cheese. Today he said he saw a recipe on one of those TV shows for bacon macaroni and cheese. I searched until I came across this one. Boy was it a hit! Love,love,love. I just made too much. Can I freeze the left overs?

  • Penelope Breen says:

    I made this and it was sooooo yummy. I added fried mushrooms and a bit of onion and tomato.

    Really is a winning recipe, and the fact you dont have to bake it is a bonus!

    Thanks so much.
    Regards from South Africa

  • Gail says:

    This sounds delicious! I’m going to use up some cheese I have in the freezer and make this dip.

  • Rebekah says:

    This wasn’t bad. However I’d use less flower, less salt. Add fresh garlic, cream instead of milk, and add paprika.
    The amount of flower made it a bit doughy.
    Instead of mozzarella I’d use Gouda. Just a thought.
    Other than that the kids loved it.
    No hate or criticism , just suggestions from someone us makes Mac a lot . Lol