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Bacon macaroni cheese with crispy bacon in a baking dish.
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5 from 10 votes

Creamy Bacon Mac and Cheese

An easy creamy bacon mac and cheese recipe topped with herby Parmesan breadcrumbs and crispy smoked bacon pieces.
Course Pasta
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 942kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Measuring Spoons
  • Frying Pan
  • 2 Saucepan
  • Wooden Spoon
  • Whisk
  • Cheese Grater

Ingredients

Metric - US Customary
  • 250 g Macaroni
  • 6 Smoked Bacon Rashers chopped
  • 50 g Butter
  • 50 g Plain Flour
  • 600 ml Milk
  • 200 g Extra Mature Cheddar grated
  • 100 g Mozzarella grated
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Cider Vinegar
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • 30 g Panko Breadcrumbs
  • 50 g Parmesan grated
  • 1 teaspoon Italian Herb Seasoning
  • 2 tablespoon Parsley chopped finely

Instructions

  • Preheat the oven to 200°c (180fan/ Gas 6/ 425F)
  • Bring a pan of salted water to the boil and cook the macaroni until al dente. Reserve a cup of pasta water before draining. 
    250 g Macaroni
  • Meanwhile, dry fry the chopped bacon until golden and crispy in a non-stick frying pan.
    6 Smoked Bacon Rashers
  • Melt the butter in a heavy-based saucepan and stir in the flour to make a roux.
    50 g Butter, 50 g Plain Flour
  • Whisk in the milk and continue to whisk until the sauce thickens. It should coat the back of a spoon.
    600 ml Milk
  • Take the white sauce off the heat and add the grated cheddar, grated mozzarella, garlic powder, onion powder, smoked paprika, dijon mustard, and cider vinegar. Mix until the cheese melts.
    200 g Extra Mature Cheddar, 100 g Mozzarella, 1 teaspoon Dijon Mustard, 1 teaspoon Cider Vinegar, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 1 teaspoon Smoked Paprika
  • Mix in three-quarters of the cooked bacon.
    6 Smoked Bacon Rashers
  • Stir through the cooked pasta and add enough pasta cooking water to make a glossy sauce.
  • Mix together the breadcrumb topping ingredients (panko breadcrumbs, Parmesan cheese, and Italian herb seasoning).
    30 g Panko Breadcrumbs, 50 g Parmesan, 1 teaspoon Italian Herb Seasoning
  • Pour the macaroni cheese into an oven-proof baking dish and sprinkle over the breadcrumb mixture and reserved bacon pieces. Bake in a preheated oven for 20-25 minutes until golden and bubbling. Garnish with chopped parsley
    2 tablespoon Parsley

Notes

Expert Tips:
  • Use freshly grated cheddar and Parmesan. Pre-grated cheese is often coated in flour to prevent it from sticking together and will affect the texture of the sauce.
  • If you don't have macaroni, use any other short pasta shape. Penne, rigatoni, or cavatappi all work well.
  • Lower the fat content and use semi-skimmed milk and half-fat cheese.
 
Variations:
  • Add a tin of drained sweetcorn to the sauce.
  • Sprinkle over a pinch of cayenne pepper for a bit of a kick.
  • Use different cheeses. Gruyere or crumbled stilton would both work well.
  • Top with grated mozzarella for a creamier tasting dish.
  • For an extra luxurious baked mac and cheese swap half of the milk for double cream and add some caramelised onions to the cheesy sauce.
  • Garnish with different herbs (basil or thyme would both work well) and sprinkle over toasted pine nuts for extra crunch.
 
Storage:
Make-Ahead: Make the dish up to the point of baking and refrigerate for up to 2 days.
Store: Place leftovers in an airtight container and store in the fridge for up to 3 days.
Reheat: Place in a microwavable bowl and reheat in the microwave until piping hot.
Freeze: The dish can be frozen baked or unbaked for up to 3 months. Allow it to defrost in the fridge before baking/reheating.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Creamy Bacon Mac and Cheese
Amount per Serving
Calories
942
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
119
mg
40
%
Sodium
 
1036
mg
45
%
Potassium
 
572
mg
16
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
44
g
88
%
Vitamin A
 
1453
IU
29
%
Vitamin C
 
3
mg
4
%
Calcium
 
869
mg
87
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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