Description
This classic Baked Mac and Cheese recipe is a creamy, cheesy comfort food with a crispy bacon and golden breadcrumb topping. Made with a homemade cheese sauce featuring sharp cheddar and parmesan, infused with savory spices and perfectly cooked elbow macaroni, it’s baked until bubbly and golden. Perfect for a hearty family dinner or special occasion.
Ingredients
Pasta and Bacon
- 1/2 pound elbow macaroni (about 1 1/2 cups)
- 6 slices bacon
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 cup half and half (half milk, half cream)
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons chicken bouillon paste (or bouillon powder)
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon freshly ground black pepper (or more to taste)
- 2 cups freshly grated sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
Breadcrumb Topping
- 1/2 cup Panko breadcrumbs (or regular breadcrumbs)
- 1 tablespoon butter (melted)
- 1/2 tablespoon olive oil
Instructions
- Cook the pasta: Boil the elbow macaroni according to package instructions until just al dente. Avoid overcooking. Drain the pasta well but do not rinse, then set aside.
- Prepare cheese: Shred the sharp cheddar and Parmesan cheeses and set aside to come to room temperature for better melting.
- Preheat oven: Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
- Cook bacon: In a large skillet over medium heat, cook the bacon slices until crispy, about 5 to 7 minutes. Transfer cooked bacon to paper towels to drain excess grease. Reserve some of the bacon grease in the pan, removing excess but leaving some for flavor. Chop or crumble the bacon into pieces.
- Make cheese sauce: Add 2 tablespoons butter to the bacon grease in the skillet and whisk in the flour. Cook the roux, stirring constantly, for 2 minutes to remove raw flour taste. Reduce heat to low. Gradually whisk in the milk. In a separate bowl, dissolve cornstarch in half and half, then gradually whisk this mixture into the skillet. Add Dijon mustard, chicken bouillon paste, onion powder, garlic powder, dried parsley flakes, salt, and black pepper. Continue cooking and stirring until the sauce begins to thicken slightly. Remove from heat and stir in shredded sharp cheddar until melted and smooth. Adjust seasonings if necessary.
- Combine pasta, bacon, and sauce: Add the chopped bacon (reserving a handful for topping) and the cooked pasta to the cheese sauce. Toss gently but thoroughly to coat all pasta evenly. Pour the mixture into the prepared 8×8-inch baking dish. Sprinkle freshly grated Parmesan cheese evenly over the surface.
- Prepare breadcrumb topping: In a skillet or saucepan, combine Panko breadcrumbs, melted butter, and olive oil. Cook over medium-high heat, stirring constantly, until breadcrumbs are golden brown and toasted evenly. Remove from heat.
- Assemble and bake: Evenly sprinkle the toasted breadcrumb mixture over the mac and cheese, then scatter the reserved bacon crumbles on top for added texture and flavor. Bake in the preheated oven for 15 to 20 minutes, or until the top is bubbly and golden. Serve warm immediately for best results.
Notes
- For best flavor and melt, use freshly shredded cheese rather than pre-shredded varieties.
- Do not overcook the pasta; al dente texture holds up better during baking.
- You can substitute turkey bacon or omit bacon for a vegetarian version (though this changes the flavor profile).
- Using chicken bouillon paste adds depth of flavor; adjust salt accordingly.
- Toast the breadcrumbs carefully to avoid burning, stirring constantly.
- This dish can be prepared in advance and refrigerated; bake just before serving.
