There are few meals more comforting and indulgent than our bacon mac and cheese, which uses big elbow macaroni. They’re a bit thicker than your average elbow noodles, so they catch more of that creamy cheese sauce (and the exposed ends crisp up magnificently when baked).

At the base of the cheese sauce is a roux– a mix of butter and flour– and we integrate mustard powder to bring salted, earthy tang. To kick this mac and cheese up a notch, we include crumbled bacon into the pasta bake, and to the breadcrumb crust.

Learn how to make bacon mac and cheese. This velvety baked mac and cheese is an exceptional, extra-indulgent recipe to keep in your rotation.

Components for Bacon Mac and Cheese
To make this dish, you’ll need:

Big elbow macaroni: The large elbows catch more sauce for more flavor in each bite.
Kosher salt: Used to season the pasta water and the final dish.
Breadcrumbs, Parmesan cheese, and bacon: These 3 components form the crispy topping for the bacon mac and cheese.
All-purpose flour: This will be used to develop the roux, the base of a thick, velvety sauce.
Black pepper and dry mustard: Seasonings for the roux.
Entire milk and buttermilk: Because you can never have too many components working to make the sauce additional creamy, so rather of one milk, we use 2. (But you can utilize all of one if you do not have the second.).
Butter: To assist cook the flour for the roux.
Extra-sharp Cheddar cheese: The sharper taste of this cheese truly shines in the pasta, however you might use any kind of Cheddar you like.
Monterey Jack (or provolone or mozzarella) cheese: All great mac and cheese dishes have more than one cheese.
Eggs: Adds creaminess to the sauce and assists hold the mac and cheese together.
How To Make Bacon Mac and Cheese.
The complete recipe for this bacon mac and cheese is below, however here’s a short wrap-up before you begin:.

Action 1. Prepare pasta: Bring water to a boil, and stir in pasta and salt; cook until pasta is tender however company. Reserve 2 cups cooking water, then drain pasta; transfer back to pot and set aside.
Make cheese sauce: Stir to combine flour, pepper, mustard, and salt. Melt butter in a big saucepan. Include flour mixture; cook, whisking, till thickened.
Action 3. Integrate pasta and cheese sauce: Add cheese mix to pasta along with half the bacon.
Step 4. Bake mac and cheese: Transfer to a greased 13- x 9-inch baking dish, and cover with a mixture of breadcrumbs, Parmesan, and bacon. Bake 35 to 40 minutes at 350 ° F up until gently browned.
What Kind of Cheese Is Best for Mac and Cheese?
At the core of any great mac and cheese is a winning blend of cheeses. Exists a signature blend of cheeses you enjoy? From gouda to gruyère, Brie to fontina, there’s no right response when it pertains to making a remarkable mac and cheese.

This recipe requires 3 various kinds of cheese, every one serving an unique purpose.

Extra-sharp Cheddar brings that punch of sharp tacky taste and coveted orange color.
Parmesan makes an appearance in the breadcrumb topping, bringing a natural bite of salt and crisping up perfectly.
For the 3rd cheese, have your pick of Monterey Jack, provolone, or mozzarella– all white cheeses that bring creaminess and that stretchy, cheese-pull texture we search for in any high-quality mac.
Can You Make Bacon Mac and Cheese In Advance?
Want to make this meal ahead? The prepped mac and cheese can be covered and cooled for approximately two days before baking (through Step 6). Set on the counter for 30 minutes before baking as directed.

To freeze, either freeze the baked mac and cheese, defrost, and reheat up until hot throughout, or freeze the unbaked version– thaw in the refrigerator overnight, then on the countertop for 30 minutes before baking as directed.

Searching for a fool-proof make-ahead macaroni and cheese recipe? Look no further than our preferred make-ahead version.

Components.
1 pound. raw large elbow macaroni.

1 Tbsp. plus 1 1/2 tsp. kosher salt, divided.

3/4 cup fresh breadcrumbs.

2 oz. Parmesan cheese, shredded or grated (about 1/2 cup).

6 thick-cut bacon slices, prepared and fallen apart, divided.

1/3 cup all-purpose flour.

1 tsp. black pepper.

1 tsp. dry mustard.

3 cups whole milk.

1 cup entire buttermilk.

1/3 cup unsalted butter, plus more for greasing dish.

12 oz. extra-sharp Cheddar cheese, shredded (about 3 cups).

4 oz. Monterey Jack, provolone, or mozzarella cheese, shredded (about 1 cup).

2 big eggs, well beaten.

Instructions.
Cook pasta:.
Stir in pasta and 1 tablespoon of the salt, and return to a boil. Cook, stirring occasionally, till pasta is tender but still firm, about 6 minutes. Reserve and set aside 2 cups cooking water, and then drain the pasta.
Prepare topping and heat milk:.
Generously butter a 13- x 9-inch baking meal, and set aside. Toss together breadcrumbs; Parmesan cheese; and half of the prepared, collapsed bacon in a bowl, and reserved. Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl. Heat milk and buttermilk in a medium pan over medium, undisturbed, up until barely steaming however not boiling, 4 to 5 minutes. Reserve.

Prepare cheese sauce:.
Melt butter in a big heavy saucepan over medium-high. Include flour mix. Cook, whisking frequently, till mixture is smooth and thick and has a fragile golden color and toasted scent, about 2 minutes.
Gradually blend in warm milk mix. Give a boil over high. Cook, stirring often, up until thickened to the texture of cream, about 3 minutes.
Finish sauce:.
Stir shredded Cheddar and Monterey Jack cheeses into milk mix, and get rid of from heat. Stir in beaten eggs until mix forms a smooth sauce.Stir together Macaroni and Cheese:.
Uncover cooked pasta, and stir. (If pasta sticks, stir in reserved warm cooking water, and drain once again.) Stir cheese mixture and remaining bacon into drained pipes pasta in stockpot.
Move pasta to baking dish:.
Transfer pasta mixture to prepared baking meal, and spray equally with breadcrumb mix.

Bake mac and cheese:.
Bake in preheated oven until company, puffed up, and lightly browned, 35 to 40 minutes. Serve hot or warm.