Introduction
Mac and Cheese is one of those timeless comfort foods, beloved across generations for its creamy, cheesy indulgence. This version takes the classic to the next level by using sharp white cheddar cheese for a richer, tangier flavor, and crispy bacon for a smoky, savory crunch. The creamy pasta base paired with the salty crispness of bacon makes every bite deeply satisfying.
This dish is perfect for family dinners, potlucks, or even as a holiday side dish. It captures everything we love about mac and cheese — cozy, cheesy, indulgent — but elevates it with gourmet touches that make it taste like something straight from a restaurant menu.
Why I Love This Recipe
- Bacon + cheese = perfection: Smoky bacon cuts through the creaminess of cheese, making it rich yet balanced.
- White cheddar twist: It brings a sharper, tangier flavor compared to traditional yellow cheddar.
- Ultimate comfort food: Creamy, cheesy, hearty, and guaranteed to satisfy cravings.
- Crowd-pleaser: Loved by both kids and adults, making it perfect for gatherings.
- Versatile: Works as a main course, side dish, or even a make-ahead meal.
Why This is a Must-Try Dish
This isn’t your average boxed mac and cheese — it’s indulgent, elevated, and incredibly satisfying. The combination of gooey cheese, smoky bacon, and tender pasta is irresistible. It’s a must-try dish because it blends nostalgia with gourmet flair, giving you both comfort and luxury in one bite. If you’ve been looking for a way to upgrade classic mac and cheese, this recipe is the one.
Time, Servings & Nutrition
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories (per serving): ~560 kcal
Course & Cuisine
- Course: Main Course / Side Dish
- Cuisine: American Comfort Food
Ingredients
For the Mac and Cheese
- 12 oz (340 g) elbow macaroni (or cavatappi)
- 6 strips thick-cut bacon
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 3 cups sharp white cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded (optional for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Topping (Optional but Recommended)
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp Parmesan cheese, grated
Step-by-Step Preparation Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to boil.
- Cook pasta until just al dente (slightly firm, since it will bake later).
- Drain and set aside.
Step 2: Cook the Bacon
- In a skillet, cook bacon until crispy.
- Remove and place on paper towels. Crumble once cooled. Reserve 1 tbsp bacon fat for extra flavor.
Step 3: Make the Cheese Sauce
- In a large saucepan, melt butter (and reserved bacon fat) over medium heat.
- Add flour and whisk for 1–2 minutes to form a roux.
- Slowly whisk in warm milk and cream until smooth.
- Stir in garlic powder, onion powder, and smoked paprika.
- Simmer until thickened (about 5 minutes).
- Add shredded white cheddar and mozzarella. Stir until melted and creamy. Season with salt and pepper.
Step 4: Combine Pasta, Cheese, and Bacon
- Add cooked pasta to the cheese sauce.
- Fold in crumbled bacon (reserve a little for topping).
- Mix until pasta is fully coated.
Step 5: Bake (Optional but Best for Texture)
- Preheat oven to 375°F (190°C).
- Transfer mac and cheese into a greased baking dish.
- Mix panko breadcrumbs with melted butter and Parmesan, sprinkle on top.
- Bake uncovered for 20 minutes until golden brown and bubbly.
How to Serve
- Serve hot, garnished with extra bacon and parsley.
- Pair with a light salad to balance richness.
- Perfect as a main dish for weeknights or as a side for holiday feasts.
Recipe Tips
- Use block cheese and shred it yourself — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Slightly undercook pasta before baking so it doesn’t get mushy.
- Add a splash of hot sauce or Dijon mustard to the cheese sauce for extra depth.
- For a creamier stovetop version, skip the baking step.
Variations
- Spicy Mac: Add diced jalapeños or a drizzle of sriracha.
- Lobster Mac and Cheese: Stir in chunks of cooked lobster for a luxury twist.
- Buffalo Chicken Mac: Mix in shredded buffalo chicken and drizzle with ranch.
- Vegetarian Mac: Skip the bacon and add roasted broccoli or mushrooms.
- Four-Cheese Mac: Mix white cheddar with Gruyère, Fontina, and Parmesan.
Freezing & Storage
- Refrigeration: Store leftovers in airtight container up to 4 days.
- Freezing: Freeze baked mac and cheese (without breadcrumbs) for up to 2 months. Thaw overnight in fridge before reheating.
- Reheating: Warm in oven at 350°F (175°C) with a splash of milk to keep it creamy.
Special Equipment Needed
- Large pot (for pasta)
- Skillet (for bacon)
- Saucepan (for cheese sauce)
- Baking dish (if baking with breadcrumb topping)
- Whisk (essential for smooth sauce)
FAQ
Q1: Can I make this ahead of time?
Yes, assemble everything in the baking dish, cover, refrigerate up to 24 hours, then bake when ready.
Q2: Can I use yellow cheddar instead of white?
Absolutely! White cheddar adds tang, but yellow cheddar works fine.
Q3: Do I have to bake it?
No, you can serve it stovetop-style for a creamier version.
Q4: Can I use other pasta shapes?
Yes — cavatappi, shells, or penne work beautifully.
Q5: How do I keep mac and cheese creamy when reheating?
Add a splash of milk or cream before reheating to loosen the sauce.
Conclusion
Mac and Cheese with White Cheddar and Bacon is a decadent, soul-warming dish that combines creamy, gooey pasta with smoky, crispy bacon. It’s indulgent yet easy, making it perfect for casual dinners, special occasions, or whenever comfort food calls. With its customizable variations and make-ahead flexibility, this recipe is a must-try for anyone who loves the perfect balance of rich cheese and savory bacon.
