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Creamy Bacon Macaroni and Cheese is the ultimate comfort food, perfect for a cozy weeknight dinner. This rich and cheesy dish features tender elbow macaroni enveloped in a creamy cheese sauce, topped with crispy bacon and fresh green onions for a burst of flavor and texture. It’s an easy recipe that brings warmth and satisfaction to your table, making it a family favorite.
Why You’ll Love This Recipe
This creamy bacon macaroni and cheese is not only delicious but also simple to prepare. It’s a crowd-pleaser that combines the classic flavors of macaroni and cheese with the savory crunch of bacon. Whether you’re cooking for your family or hosting friends, this dish is sure to impress.
- Quick and easy to make, perfect for busy weeknights.
- Decadent and creamy cheese sauce that comforts the soul.
- Versatile—customize it with your favorite cheeses or add-ins.
- Kid-friendly and loved by adults alike.
- Leftovers are just as tasty, making it great for meal prep.
Ingredients
- 8 ounces elbow macaroni
- 4 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
How to Make Creamy Macaroni and Cheese with Bacon
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain. Once cooled, crumble the bacon and set aside.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens and is smooth, about 3-5 minutes.
- Add the shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper. Stir until the cheese has melted and the sauce is creamy.
- Add the cooked macaroni to the cheese sauce, stirring to combine well.
- Fold in half of the crumbled bacon into the macaroni and cheese.
- Transfer the mixture to a serving dish and top with the remaining bacon and sliced green onions.
Tips for the Best Results
- For an extra cheesy flavor, consider mixing in a blend of cheeses, such as mozzarella or Gruyère.
- Ensure the roux is cooked long enough to remove the raw flour taste but be careful not to let it brown.
- If the cheese sauce is too thick, add a splash more milk to reach your desired consistency.
- Cook the bacon until it’s very crispy for the best texture contrast.
Easy Variations
- Add cooked vegetables like broccoli or peas for a pop of color and nutrition.
- Spice it up with some diced jalapeños or a dash of hot sauce mixed into the cheese sauce.
- Swap the elbow macaroni for shells or cavatappi to change up the texture.
- Try adding cooked chicken or pulled pork for a heartier meal.
What to Serve With It
- A side of steamed broccoli or green beans for a balanced meal.
- A simple garden salad with a light vinaigrette to complement the richness of the macaroni and cheese.
- Garlic bread for those who love an extra carb fix.
- A refreshing coleslaw to add crunch and contrast.
Storage and Reheating
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Leftover creamy bacon macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a microwave or on the stove over low heat. If the sauce thickens, add a splash of milk to loosen it up.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 8 ounces elbow macaroni
- 4 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain. Once cooled, crumble the bacon and set aside.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens and is smooth, about 3-5 minutes.
- Add the shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper. Stir until the cheese has melted and the sauce is creamy.
- Add the cooked macaroni to the cheese sauce, stirring to combine well.
- Fold in half of the crumbled bacon into the macaroni and cheese.
- Transfer the mixture to a serving dish and top with the remaining bacon and sliced green onions.
Notes: For an extra cheesy flavor, consider mixing in a blend of cheeses, such as mozzarella or Gruyère.
