Cheesy Baked Mac and Cheese with Bacon
Creamy baked mac and cheese with a three-cheese blend, crispy bacon, and golden breadcrumb topping. Pure comfort in a casserole dish.
Equipment
- - Large pot
- Saucepan
- - 13x9” baking dish
- Mixing bowls
- Whisk
Ingredients
- **For Pasta & Sauce:**
- - 1 lb elbow macaroni
- - 1 tbsp kosher salt
- - ⅓ cup butter
- - ⅓ cup flour
- - 3 cups whole milk
- - 1 cup buttermilk
- - 12 oz extra-sharp cheddar shredded
- - 4 oz Monterey Jack shredded
- - 2 eggs beaten
- - 1 tsp dry mustard
- - 1 tsp pepper
- - 1½ tsp kosher salt
- - 6 slices thick-cut bacon cooked & crumbled
- **For Topping:**
- - ¾ cup breadcrumbs
- - 2 oz Parmesan shredded
- - Half the bacon above
- **For Dish:**
- - Butter for greasing
- - 13x9” baking dish
Instructions
- Preheat oven to 350°F. Cook pasta 6 mins in salted water. Reserve 2 cups pasta water.
- Butter 13x9” dish. Combine breadcrumbs, Parmesan & half the bacon. Set aside.
- Heat milk & buttermilk until steaming. In separate bowl, mix flour, salt, pepper, mustard.
- Melt butter in pan. Stir in flour mixture. Cook 2 mins.
- Slowly whisk in milk. Cook until thick. Remove from heat, add cheese, then eggs.
- Combine pasta, cheese sauce, and remaining bacon. Spread in dish.
- Top with breadcrumb mixture. Bake 35–40 mins until golden.
- Rest 10 mins before serving.
Notes
- Substitute bacon with ham or mushrooms.
- Make ahead and refrigerate unbaked up to 24 hours.
- Use freshly shredded cheese for smoothest sauce.
- Make ahead and refrigerate unbaked up to 24 hours.
- Use freshly shredded cheese for smoothest sauce.