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Creamy Macaroni and Cheese with Crispy Bacon is a comforting classic that brings warmth to any weeknight dinner. This recipe features tender elbow macaroni enveloped in a rich, creamy cheese sauce and topped with crispy bacon for a delightful crunch. It’s the perfect blend of flavors and textures that will have everyone coming back for seconds.
Why You’ll Love This Recipe
This creamy macaroni and cheese with bacon is not only delicious but also incredibly easy to make. Whether you’re cooking for family or friends, this dish will satisfy any comfort food craving.
- Quick Preparation: Ready in about 30 minutes.
- Flavorful: The combination of sharp cheddar and crispy bacon is irresistible.
- Customizable: Easily adapt the recipe to suit your taste.
- Kid-Friendly: A hit with both kids and adults.
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup cooked and crumbled bacon (about 6 slices)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (for garnish)
How to Make Creamy Macaroni and Cheese with Bacon
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
- Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 5-7 minutes, or until the mixture thickens and bubbles.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
- Add the cooked macaroni, crumbled bacon, black pepper, and salt to the cheese sauce. Stir until everything is well combined.
- Transfer the macaroni and cheese to a serving dish and garnish with chopped parsley before serving.
Tips for the Best Results
- For a creamier texture, use a combination of cheeses such as mozzarella or gouda along with cheddar.
- Make sure to cook the roux long enough to eliminate the raw flour taste.
- For an extra crispy topping, consider broiling the macaroni and cheese for a few minutes after it’s combined.
Easy Variations
- Add vegetables like steamed broccoli or peas for added nutrition.
- Spice it up by incorporating jalapeños or a dash of hot sauce.
- Swap out bacon for cooked sausage or diced ham for a different flavor profile.
What to Serve With It
- A simple side salad with vinaigrette to balance the richness.
- Steamed or roasted vegetables for additional color and nutrition.
- Garlic bread or crusty bread for a delightful crunch.
Storage and Reheating
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Leftover creamy 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 saucepan over low heat, adding a splash of milk to restore creaminess, or microwave in short intervals until heated through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup cooked and crumbled bacon (about 6 slices)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (for garnish)
Instructions:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
- Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 5-7 minutes, or until the mixture thickens and bubbles.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
- Add the cooked macaroni, crumbled bacon, black pepper, and salt to the cheese sauce. Stir until everything is well combined.
- Transfer the macaroni and cheese to a serving dish and garnish with chopped parsley before serving.
Notes: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed for creaminess.
