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!
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.
- Store leftovers in the fridge up to 4 days.
- Freeze in portions for up to 3 months.