Cheesy baked mac and cheese with bacon is everything you want in a comfort food—gooey, golden, and loaded with crispy bacon. This version layers creamy homemade cheese sauce over tender pasta, then tops it off with Parmesan breadcrumbs and extra bacon for crunch. Baked until bubbly and golden, it’s the dish that disappears fast at potlucks, holidays, or cozy family dinners.

Table of Contents

Why You’ll Love This Mac and Cheese

Smoky, crispy bacon in every bite
Three-cheese blend for depth and creaminess
Golden breadcrumb topping that adds the perfect crunch
Made from scratch, no box mixes in sight
Crowd-pleaser for holidays, parties, or Sunday dinner

Try it with Garlic Green Beans, Buttermilk Cornbread, or Maple Glazed Carrots on the side.

Ingredients

For the Pasta & Cheese Sauce:

1 lb elbow macaroni
1 tbsp kosher salt (for boiling pasta)
1/3 cup unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup buttermilk (room temp)
1 tsp ground dry mustard
1 tsp black pepper
1½ tsp kosher salt (for sauce)
12 oz extra-sharp cheddar cheese, shredded (about 3 cups)
4 oz Monterey Jack or provolone cheese, shredded
2 large eggs, beaten
6 slices thick-cut bacon, cooked and crumbled

For the Topping:

¾ cup fresh breadcrumbs (or panko)
2 oz Parmesan cheese, shredded (about ½ cup)
½ of the bacon from above
Unsalted butter (to grease baking dish)

Instructions

1. Cook the Pasta

Bring 3 quarts of water to a boil in a large pot.
Add pasta and kosher salt. Cook for 6 minutes (al dente).
Reserve 2 cups of pasta water, then drain and cover pasta to keep warm.

2. Prepare Baking Dish & Topping

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Mix breadcrumbs, Parmesan, and half the bacon in a bowl. Set aside.

3. Make the Roux & Warm Milk

In a medium saucepan, heat milk and buttermilk until steaming (not boiling).
In a separate bowl, mix flour, dry mustard, pepper, and salt.
Melt butter in a heavy-bottomed saucepan. Whisk in flour mix and cook 2 mins.
Slowly whisk in warmed milk. Cook until thickened (about 3 mins).

4. Add the Cheese & Eggs

Remove from heat. Stir in shredded cheddar and Monterey Jack.
Whisk in the beaten eggs until fully combined. Sauce should be rich and smooth.

5. Combine Everything

Pour cheese sauce over cooked pasta and add remaining bacon.
Stir well, loosening with reserved pasta water if needed.

6. Assemble & Bake

Transfer to prepared baking dish.
Sprinkle breadcrumb mixture evenly over the top.
Bake for 35–40 minutes, until bubbly and golden.
Let sit 10–15 minutes before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
Servings: 8–10

Nutrition Facts (Per Serving – Approximate)

Calories: ~500
Fat: 22g
Carbohydrates: 48g
Protein: 19g
Based on 9 servings

Tips & Variations

Cheese swaps: Gruyere, gouda, or fontina work well.
No buttermilk? Use 1 cup milk + 1 tbsp lemon juice.
Crumb topping: Use crushed Ritz crackers or cornflakes for crunch.
Vegetarian? Skip bacon or use mushrooms or vegan sausage.
Make ahead: Assemble up to 1 day in advance and refrigerate before baking.

FAQs

Can I freeze mac and cheese with bacon?
Yes. Portion into containers and freeze for up to 3 months. Reheat in the oven or microwave with a splash of milk.

What pasta shapes work best?
Elbow macaroni is classic, but shells, rotini, or cavatappi also work great.

Do I have to use eggs in the sauce?
No, but they add richness and help bind the sauce during baking.

Can I make this without bacon?
Absolutely! Skip it or replace with sautéed mushrooms, crispy pancetta, or cooked sausage.

Cheesy Baked Mac and Cheese with Bacon

This creamy mac and cheese with a crispy bacon-Parmesan topping is the ultimate baked comfort food. Perfect for potlucks or cozy dinners!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course dinner

Cuisine American

Servings 7

Calories 500 kcal

Equipment

– 9×13-inch baking dish
– Large pot & saucepans
– Whisk, spatula, mixing bowls

Ingredients

**For the Pasta & Sauce:**
– 1 lb elbow macaroni
– 1 tbsp kosher salt for boiling
– 1/3 cup unsalted butter
– 1/3 cup all-purpose flour
– 3 cups whole milk
– 1 cup buttermilk
– 1½ tsp kosher salt
– 1 tsp ground dry mustard
– 1 tsp black pepper
– 12 oz extra-sharp cheddar cheese shredded
– 4 oz Monterey Jack shredded
– 2 large eggs beaten
– 6 slices thick-cut bacon cooked and crumbled
**For the Topping:**
– ¾ cup fresh breadcrumbs or panko
– 2 oz Parmesan cheese shredded
– ½ of the cooked bacon
– Butter for greasing the dish

Instructions

Preheat oven to 350°F. Grease a 9×13″ baking dish.
Boil pasta until al dente. Reserve 2 cups of pasta water. Drain.
Warm milk and buttermilk in saucepan until steaming.
Mix flour, mustard, pepper, and salt. Melt butter and whisk in flour mix.
Slowly whisk in warm milk. Cook until thickened (3 mins).
Off heat, stir in cheddar, Monterey Jack, and eggs.
Stir cheese sauce and bacon into cooked pasta.
Pour into dish. Top with breadcrumbs, Parmesan, and reserved bacon.
Bake 35–40 minutes. Rest 10 minutes before serving.

Notes

– Use freshly shredded cheese for best results.
– Store leftovers in the fridge up to 4 days.
– Freeze in portions for up to 3 months.

Keyword cheesy baked mac and cheese with bacon

Conclusion

This cheesy baked mac and cheese with bacon hits every comfort note—creamy sauce, crispy topping, and savory bacon in every forkful. Whether you’re feeding a family or bringing it to a potluck, it’s the kind of dish that brings everyone back for seconds (or thirds).