Bacon Crusted Mac and Cheese

Bacon Crusted Mac and Cheese ~ this easy 30 minute meal is pretty much the dictionary definition of comfort food!

Don’t pretend you don’t love bacon. Don’t even start with me,  I’m not buying it. Maybe you wish it weren’t so, but I don’t believe for a minute that you don’t love bacon.

I was a vegetarian for a while in college, and the thing that tripped me up was bacon. I don’t even think of it as a meat. I mean, it’s closer to kettle chips or caramel corn than it is to a chicken breast. You have to admit, it’s in a category all its own.

This is my classic macaroni and cheese. It’s the base for any elaborations I do over the years. It’s good, it’s honest, it’s straightforward and easy to make. If you can remember the number 2, you can make this, because everything comes in handy denominations of 2.

Just keep in mind, your macaroni and cheese is only as good as your macaroni and your cheese. I used Italian whole wheat elbows, and extra sharp aged cheddar.

Bacon Crusted Mac and Cheese in white bowls with beer

Other pasta recipes to try ~

3.67 from 3 votes

Bacon Crusted Mac and Cheese

Bacon Crusted Mac and Cheese ~ this easy 30 minute meal is pretty much the dictionary definition of comfort food!
Course dinner, pasta
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Yield 4 servings
Author Sue Moran


  • one 12 oz package of bacon
  • 2 cups whole grain elbow pasta
  • 2 Tbs butter
  • 2 Tbsp flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese grated (about 8 oz)
  • salt and fresh cracked pepper to taste


  • Preheat oven to 350F
  • Cook the bacon until crisp according to your preferred method.  I do it in on a baking tray in a 350 degree oven for about 25 minutes, turning once during the cooking.  No spatters, no standing over a spattering pan.
  • Drain and cool the bacon, then crumble it up and set aside.  I know you will snack on this, so I've built in a few extra pieces of bacon to account for it.
  • While the bacon is cooking, make the mac and cheese. Cook the pasta in plenty of salted boiling water.  Cook it until just barely al dente.  Drain and set aside.
  • In a large saucepan melt the butter and sprinkle in the flour.  Stir with a whisk or silicone spatula for a minute until smooth.  This 'roux' will thicken your macaroni sauce.
  • Whisk in the milk and heat until the mixture thickens, whisking almost constantly.  This will happen as the milk gets close to a simmer.
  • Take the pan off the heat, and add in the cheese.  Stir until the cheese is completely melted and the sauce is smooth.
  • Mix the macaroni into the cheese sauce and stir to combine well. Season to taste with salt and plenty of fresh black pepper.
  • Spoon the macaroni into a baking dish, or individual dishes like I've done.
  • First bake the mac and cheese without the bacon for about 15 minutes.Then top it with lots of crumbly bacon, and put it back in the oven for another 5 or 10 minutes, until hot and bubbly.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
Bacon Crusted Mac and Cheese pin

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  • Reply
    Margie MacKenzie
    September 29, 2013 at 5:27 pm

    I make a killer mac n cheese and never thought of adding bacon. I thank you and I’m sure some of my clients will thank you!!

  • Reply
    Karen Harris
    May 7, 2013 at 11:23 pm

    Oh yum! This is my idea of the perfect meal.

  • Reply
    Miss Annya
    November 30, 2012 at 2:31 am

    I just made this! Soooooo delicious! thanks 🙂

  • Reply
    Sarah Packwood
    October 26, 2012 at 9:43 pm

    Oh my goodness! This is definitely going to be my after work Monday dinner this week )and I think I’ll keep the recipe pinned incase of comfort food emergencies.

    Thanks for all your amazing recipes Sue

  • Reply
    October 23, 2012 at 1:51 pm

    How many does this recipe serve? Thank you looks delicious!

  • Reply
    October 8, 2012 at 8:58 am

    I saw this recipe on Pinterest a few weeks ago and made it for dinner last night. It was a smashing success! Thanks for sharing! It was delicious, easy and will definitely become the new go-to mac and cheese recipe for us!

  • Reply
    Bites from life with the barking lot
    September 28, 2012 at 1:03 am

    Oh boy, really looks good. I picked up the pig, processed and wrapped, that I bought at the fair and have tons of bacon. Also starting a leaner program, i.e. diet on Sunday, so will definitely squeeze this one in before. What a fabulous idea to top the best comfort food with bacon!!! Many thanks for this idea. have a great weekend.

  • Reply
    September 27, 2012 at 10:43 pm

    why not?
    I mean really
    If you’re going to do bacon, then do bacon the right way: on top of mac & cheese

  • Reply
    September 27, 2012 at 5:47 pm

    As a vegetarian, I can say….my friends never understand how I don’t cave when they’re cooking bacon, or if bacon is in front of me. Didn’t know you were a vegetarian in college-fun fact! My husband would go nuts over this.

  • Reply
    Hungry Dog
    September 27, 2012 at 3:40 pm

    If I were a man I’d want to marry you! This looks ridiculously good. It’s 8:30am and I would eat this now, no questions asked.

  • Reply
    Magnolia Verandah
    September 27, 2012 at 8:31 am


  • Reply
    Danielle Imstuffed
    September 27, 2012 at 2:06 pm

    Oh my….that looks sooo good!! And yes…I LOVE bacon! I won’t ever deny it or say it with shame or guilt.

  • Reply
    belleau kitchen
    September 27, 2012 at 6:39 am

    Oh my word I love your blog. I literally have a string of saliva drooling out of my mouth over this stunning, homely recipe. I always say if you’re going to go bad, do it with style and in the best way you can afford! Beautiful.

  • Reply
    September 27, 2012 at 12:49 pm

    oh. dear. heaven. This looks unbelievably awesome. Wow. You just shamed the heck out of my mac ‘n cheese! Gorgeous photos, Sue.

    “I hardly ever buy bacon” uhm, I’m pretty sure those words have never left my mouth. (ok, well, in the interest of honesty, there were a whole lot of fat-free-low-fat-flavor-free years in the past, but I’ve done my best to block them with an abundance of flavor in the present.) It’s wrong, I know, but I don’t want to be right on this one. Even just a couple of slices changes the whole flavor of a meal and I’m addicted. Sad, isn’t it? You must cringe each time I start a recipe with bacon. 😛

    P.S. Love the espresso cookies. My version still needs some tweaking, but the flavor is fantastic. Thanks again for inspiring me!

  • Reply
    Thyme (Sarah)
    September 27, 2012 at 11:38 am

    My grandmother (not Gigi) would always prepare they Cajun meals for our holiday spread. One of my brothers was super finicky and underweight. She would always prepare this huge Corning Ware dish of macaroni and cheese just for him. We all acted like this was necessary just so the younger brother could get those calories…but we all happily dug in and feasted on large portions! After all…he couldn’t eat it all himself!

  • Reply
    September 27, 2012 at 2:37 am

    My daughter has always said that she would be a vegetarian if it wasn’t for bacon, ham and sausage!

  • Reply
    Carol @ Always Thyme to Cook
    September 26, 2012 at 7:54 pm

    I don’t know which I like more, the mac n cheese or the bacon. Looks fantastic!

  • Reply
    Linda L.
    September 26, 2012 at 11:31 pm

    There’s going to be a world-wide bacon shortage so you can expect that, when you can find it, it’s going to be horrendously expensive. What are those pigs thinking of? I think I’ll show them this recipe and see if they’ll change their plans. I mean, what self-respecting pig wouldn’t want to be a part of this??

    Great recipe – I don’t often cook bacon because I hate the spattering and the mess. I’m looking forward to trying it in the oven.

  • Reply
    From Beyond My Kitchen Window
    September 26, 2012 at 8:38 pm

    I haven’t made mac-n-cheese in so long. For me, it is comfort food at its finest. I think I might make a casserole full on our first snow day. I also haven’t had bacon in awhile because I could eat the whole pound no sweat. Great recipe!

  • Reply
    From the Kitchen
    September 26, 2012 at 8:13 pm

    My name is Bonnie and I am a “bacon eater”!! Your mac and cheese looks so creamily and crunchily delicious that I’m tempted to make it right away. Maybe next week after I’ve exhausted the planned menus! I have just heard that the world, not just the U.S., is facing a bacon and pork shortage. Time to stock up.


  • Reply
    September 26, 2012 at 7:11 pm

    Good lord that looks AMAZING!

  • Reply
    September 26, 2012 at 4:43 pm

    YUMMY! I try to buy nitrite-free bacon only. If it has some maple flavour, even better!

  • Reply
    September 26, 2012 at 4:30 pm

    i read something about a bacon shortage the other day and i died a little bit.

  • Reply
    La Table De Nana
    September 26, 2012 at 4:03 pm

    Pinned pinned pinned pinnned pinned!

  • Reply
    Tricia @ saving room for dessert
    September 26, 2012 at 3:23 pm

    I agree about the bacon. We hardly buy it but love it when we do. I can also say I’ve never made homemade mac & cheese. It is disgraceful I know, I have no excuse, especially now with your great recipe! Did you hear they are expecting a bacon shortage? Why I don’t know but I have it on my list for this weekend. I always want something when I think I can’t have it. Great analogy – “your mac & cheese is only as good as your mac & cheese” awesome!

  • Reply
    September 26, 2012 at 2:42 pm

    Honestly I’m not that keen on bacon or chips(your fnech fries but I adore macaroni cheese to the hilt!

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