Bacon Mac and Cheese

This bacon mac and cheese is what I make when regular mac and cheese just isn’t enough. Cavatappi pasta and crispy bacon are folded into an ultra-creamy three-cheese sauce, then layered with even more cheese and baked until the top is golden and bubbly. Every bite is smoky, rich, and ridiculously cheesy. If you love my Tini’s mac and cheese or mac and cheese lasagna, this other over-the-top version should be next on your list.

Why This Baked Bacon Mac and Cheese Works

Most homemade mac and cheese recipes fall into one of two categories. Either they're stovetop versions that are creamy but lack that baked, golden top. Or they're baked versions that dry out in the oven and lose the creamy sauce in the process. This recipe solves both problems at once.

What I like most about this recipe is that it stays incredibly creamy even after baking. The cheese sauce looks loose when it’s first mixed with the pasta, but it thickens in the oven without becoming dry or grainy.

The combination of mozzarella, Colby Jack, and cheddar gives you plenty of stretch, creaminess, and sharp cheese flavor. Layering some of the cheese between the pasta and over the top also creates those golden, bubbly spots that make baked mac and cheese so good.

Then there’s the bacon. A full pound adds smoky, salty flavor throughout the dish and gives every scoop a little crunch. Dijon mustard and chicken bouillon round everything out with just enough tang and savory depth to keep all that cheese from tasting flat.

If you've been looking for an adult mac and cheese with plenty of flavor, this is the recipe to make. It feeds a crowd, works perfectly for holidays and gatherings, and it’s still cheesy and comforting enough that kids love it too.

Ingredients

• 1 pound Cavatappi pasta
• 1 pound mozzarella cheese, shredded
• 1 pound Colby jack cheese, shredded
• ½ pound cheddar cheese, shredded
• 1 teaspoon chicken bouillon powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon Dijon mustard
• 2 cups heavy cream
• 2 cans evaporated milk
• 1 pound bacon, cooked crispy and chopped

Ingredient Notes

• Cavatappi pasta: The hollow spirals hold onto the thick cheese sauce especially well. Elbow macaroni, shells, or another short pasta will work, but avoid delicate shapes that may soften too much during baking.
• Cheese: Shred the mozzarella, Colby Jack, and cheddar from blocks. Pre-shredded cheese contains anti-caking ingredients that can keep the sauce from melting as smoothly.
• Evaporated milk: Use unsweetened evaporated milk, not sweetened condensed milk. It gives the sauce a creamy texture and helps it stay smooth as the mac and cheese bakes.
• Bacon: Cook it until crisp before chopping. Softer bacon loses its texture once it’s stirred into the sauce and baked.
• Chicken bouillon: This adds savory depth, but it can be salty. Taste the finished cheese sauce before adding any extra salt, especially since the bacon and cheese already contribute plenty.
• Dijon mustard: The mustard sharpens the cheese flavor without making the sauce taste noticeably like mustard. Regular yellow mustard won’t give the same balanced flavor.

How to Make Bacon Mac and Cheese

Step 1: Cook the pasta

Cook the cavatappi according to the package directions until just al dente, about 1-2 minutes less than the package suggests. The pasta will continue cooking in the oven so pulling it slightly early prevents it from going soft and mushy in the finished dish. Drain and set aside.

Step 2: Make the roux

In a large skillet melt the butter over low heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and smells slightly nutty. This step cooks out the raw flour taste and builds the base that will thicken the sauce.

Step 3: Build the sauce

Whisk in the chicken bouillon powder, garlic powder, paprika, and Dijon mustard until evenly incorporated. Pour in the evaporated milk slowly while whisking continuously. Add the heavy cream in slowly, still whisking, to prevent any lumps from forming. Cook over low heat, stirring frequently, until the sauce has reduced slightly and coats the back of a spoon.

Step 4: Add the cheese

Remove the pan from the heat and add the shredded cheeses in large handfuls, reserving about 2 cups of the cheese blend for topping. Stir after each addition until the cheese is fully melted before adding the next handful. 

Step 5: Combine with pasta and bacon

Add the cheese sauce to the pot with the drained pasta. Add the crispy chopped bacon and stir until everything is fully coated. The sauce will look loose at this stage and that is exactly right. It will thicken significantly as it bakes.

Step 6: Layer and bake

Preheat the oven to 400°F. Add half the mac and cheese to a large baking dish and top with half the reserved cheese. Add the remaining mac and cheese and top with the remaining cheese. Bake for 15-20 minutes until the top is golden brown and bubbling at the edges.

Let the mac and cheese cool for 10 minutes before serving. This resting time lets the sauce set slightly so it scoops cleanly rather than running all over the dish.

My Tips for the Best Bacon Mac and Cheese

• Undercook the pasta slightly. Boil the cavatappi for 1-2 minutes less than the package recommends. It will continue cooking in the oven, so this keeps it tender without becoming mushy.
• Don’t rinse the pasta. The starch left on the noodles helps the cheese sauce cling to every spiral. Drain it thoroughly, then combine it with the sauce while it’s still warm.
• Expect the mixture to look loose. The sauce should seem thinner than a finished stovetop mac and cheese before baking. The pasta absorbs some of the liquid, and the sauce thickens as it bakes and rests.
• Spread the layers evenly. Make sure the bacon, pasta, sauce, and reserved cheese reach the corners of the baking dish. This prevents dry edges and gives every serving plenty of bacon and melted cheese.
• Don’t bake it longer just to brown the top. Remove the dish once the sauce is bubbling and the center is hot. If the cheese needs more color, broil it for 1-2 minutes instead of extending the bake and drying out the pasta.
• Save a little bacon for the top. Sprinkling some crispy bacon over the mac and cheese after baking gives the finished dish better texture than mixing every piece into the sauce.
• Let it rest before serving. Give the mac and cheese about 10 minutes to set after it comes out of the oven. The sauce will thicken enough to stay creamy while still holding together when scooped.

How to Store Bacon Mac and Cheese

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat a larger portion, place it in a baking dish, add a small splash of milk or cream, and cover with foil. Warm it in a 350°F oven for 15-20 minutes, or until hot throughout. Microwave individual portions in 30-second intervals, stirring between each one and adding a splash of milk if needed.

To freeze it, transfer the cooled mac and cheese to a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator, then reheat it covered at 350°F with a splash of milk or cream.

To make it ahead, assemble the mac and cheese without baking it, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Bacon Mac and Cheese FAQs

What cheese goes best with bacon mac and cheese?

A blend of flavorful and highly meltable cheeses works best. This recipe uses cheddar for a sharper cheese flavor, Colby Jack for creaminess, and mozzarella for stretch and a gooey cheese pull.

Should bacon be cooked before adding it to mac and cheese?

Yes. Cook the bacon until crisp, drain off the excess grease, and chop it before stirring it into the pasta. Adding cooked bacon gives you better control over the texture and prevents excess bacon grease from collecting in the cheese sauce. 

Can I use pre-cooked bacon or bacon bits?

You can use pre-cooked bacon when you need a shortcut, but freshly cooked bacon will give you a better smoky flavor and crispier texture. I’d avoid shelf-stable imitation bacon bits because they won’t provide the same flavor or substantial pieces of bacon throughout the mac and cheese.

Can I use a different pasta shape?

Yes. Elbow macaroni, shells, rotini, and other short pasta shapes will work. Pasta with curves, ridges, or hollow centers holds onto the thick cheese sauce especially well. Cavatappi is my favorite because the sauce settles inside the spirals and clings to the outside. 

How do you keep baked bacon mac and cheese creamy?

Start with a sauce that looks slightly looser than you think it should, undercook the pasta by 1-2 minutes, and avoid baking the dish longer than necessary. The pasta will continue absorbing liquid as it bakes, so a sauce that’s already very thick on the stove can leave the finished mac and cheese dry.

Why did my cheese sauce turn grainy?

Grainy cheese sauce is usually caused by overheating the cheese. High heat can make the fat separate and cause the cheese proteins to tighten into small clumps. Remove the sauce from the heat before adding the cheese, stir it in gradually, and stop heating once it has melted. Evaporated milk and a flour-based roux also help keep the sauce stable.

Can I make this bacon mac and cheese on the stovetop?

Yes, but the texture will be different from the baked version and you won't get the golden, bubbly cheese layer on top.. Stir all of the cheese and bacon into the pasta, then serve it as soon as the sauce is smooth and creamy. Since you’ll be skipping the oven, cook the pasta until fully al dente rather than undercooking it. 

Can I add breadcrumbs to the top?

Yes. Mix panko or fresh breadcrumbs with melted butter, then sprinkle them over the final cheese layer before baking. A breadcrumb topping gives the creamy pasta more texture and works especially well when mixed with a little Parmesan and reserved crispy bacon.

Can I use turkey bacon?

Yes. Cook the turkey bacon until crisp, chop it, and add it to the recipe in place of regular bacon. Turkey bacon is generally leaner and has a milder smoky flavor, so the finished mac and cheese won’t taste quite as rich. Make sure it’s crisp before adding it so it still provides some texture after baking.

What goes well with bacon mac and cheese?

Bacon mac and cheese can be served as a main dish with a salad or roasted vegetables. It also works as a rich side for barbecue chicken, pulled pork, steak, burgers, meatloaf, or holiday meals. Since the mac and cheese is already rich and smoky, I like pairing it with something fresh or tangy, such as coleslaw, green beans, roasted broccoli, or a simple vinaigrette salad.

More Comfort Food Recipes to Try

• Stuffed sweet potatoes
• Crispy chicken loaded fries
• Giant ground chicken cutlet
• Country fried chicken with gravy
• Cheddar bay biscuit chicken pot pie