Bacon makes everything better, right? OK, perhaps not quite everything… but it certainly makes mac and cheese taste next level! This super easy Bacon Macaroni Cheese recipe features crispy smoky bacon, oozing melted cheese, a wonderfully crunchy breadcrumb topping and perfectly cooked pasta – comfort food at its finest!
How to make even macaroni cheese better? Add bacon!
I am a huge HUGE fan of regular mac n cheese, but adding bacon really does take it to the next level. There’s something about that salty, smoky bacon flavour that just goes so well with the creamy-but-tangy cheese sauce. Throw that all on pasta and finish off with a crunchy breadcrumb topping, and you KNOW you have a comfort food winner on your hands! This is one of those meals where you find yourself going back for ‘just one more spoonful’ over and over again.
A super simple recipe…
And this really is such a simple recipe. All you have to do is cook the macaroni, fry the bacon and make my very easy cheese sauce. Next, stir the pasta into the bacon and cheese sauce, then tip the whole lot into a shallow ovenproof dish and sprinkle over more cheese and breadcrumbs. Finally bake in a hot oven for 10 minutes. Easy peasy!
(See the recipe card below for the full recipe.)
What to serve with bacon macaroni cheese
My favourite thing to serve with this easy peasy bacon mac n cheese recipe is a simple green side salad. You could also add some garlic bread, if you are feeling extra hungry.
Another alternative is baked beans… this goes down especially well with children. My son would be devastated if I did not serve baked beans with macaroni cheese!
What to drink with bacon macaroni cheese
This bacon version of macaroni cheese is very wine friendly. Good options include Chardonnay, Sauvignon Blanc or Chenin Blanc, if you prefer white.
Or, if you prefer red, go for Merlot, Montepulciano d’Abruzzo or Sangiovese.
Make it your own!
This Bacon Macaroni Cheese is very easy to adapt. You could:
- Swap the bacon for diced ham
- Stir some leftover cooked chicken or turkey into the macaroni cheese just before it goes in the oven
- Add sliced leek or diced onions at the same time as the bacon
- Stir some halved cherry tomatoes into the macaroni cheese just before it goes in the oven
- Stir some frozen peas into the macaroni cheese just before it goes in the oven
- Stir in some half-cooked broccoli or cauliflower just before it goes in the oven
- Any combination of the above!
Can you reheat macaroni cheese?
This recipe does taste best when made fresh, but yes you can reheat macaroni cheese if you need to. (The pasta will slightly overcook, and it will be a bit drier, but the flavours will still be good!)
Put any leftover (or ‘made ahead’) macaroni cheese in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, simply place in an oven, preheated to 180C / 160C fan/ gas mark 4 / 350F for 10-15 minutes, or until piping hot all the way through.
Alternatively reheat the macaroni cheese in the microwave until piping hot all the way through.
Can you freeze macaroni cheese?
You can, but I don’t recommend it. Pasta generally doesn’t fare well when frozen and reheated.
If you like this recipe…
…you might also like:
Easy Bacon Macaroni Cheese
Ingredients
- 250 g macaroni (NOT quick cook – see Note 1)
- 180 g lardons (or diced smoked bacon)
- 25 g butter
- 20 g plain flour
- 500 ml milk
- Black pepper to taste
- 1 teaspoon Dijon mustard
- 100 g mature cheddar cheese grated
- 50 g panko breadcrumbs
Instructions
- Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
- Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
- Meanwhile, heat a non-stick frying pan over a high heat and add the lardons (or diced bacon). Cook for 3 minutes, stirring frequently, or until nicely browned.
- Turn the heat right down and add the butter. When the butter is melted, sprinkle over the plain flour and stir in well, then add the milk very slowly, stirring constantly until all the milk has been incorporated. Continue cooking until the sauce is roughly the thickness of double (heavy) cream.
- Add in a few twists of black pepper, the Dijon mustard and 50g/2oz of the cheddar cheese. Stir until the cheese is just melted and then turn the heat off.
- Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Then tip the macaroni and sauce into an ovenproof dish.
- In a small bowl place the panko breadcrumbs and the remaining 50g/2oz of the cheese. Mix together to make the topping.
- Scatter the panko topping evenly over the top of the macaroni cheese and place in your preheated oven for 10-15 minutes or until golden and bubbling.
Notes
- Whatever you do, do not make this with quick cook macaroni…or it will end in total disaster, AKA mush…you have been warned! 😉
- Not suitable for freezing. (Well, technically you can, but I don't recommend it.)
- Nutrition information is approximate and meant as a guideline only.
Pin Easy Bacon Macaroni Cheese for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Liz Schofield says
Really enjoyed this macaroni cheese. What I love about your recipes is that you can amend the number of servings so I amended it to 1 person and it worked out lovely. Thank you
Eb Gargano says
Aw, that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀
Lawrence John says
Thanks for everything! I love (nearly) all your recipes – as a work-from-home dad, your easy, fast recipes really do hit the spot!!
Eb Gargano says
Aw, that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀