Save to Pinterest The first time I made this was on a random Tuesday when I'd scrolled past one too many Keith Lee videos and decided I needed that exact crispy-meets-creamy magic in my own kitchen. I didn't have fancy ingredients or a plan, just a box of elbow macaroni and a stubborn belief that thick-cut bacon could fix just about anything. An hour later, my kitchen smelled like a breakfast diner had collided with a steakhouse, and I understood why people get obsessed with this stuff.
I made this for a dinner party once and watched everyone go quiet the moment they took that first bite, which was honestly better than any compliment they could have given me. Someone asked if I'd trained as a chef, and I just smiled while internally celebrating that I'd found something foolproof enough to feel fancy but humble enough to stay true to its roots.
Ingredients
- 400 g elbow macaroni: The foundation—use the size that catches sauce in every curve, and cook it just until it bends without falling apart.
- 60 g unsalted butter: This starts your roux and sets the tone for a silky sauce, so don't skip it or substitute.
- 40 g all-purpose flour: The thickening agent that turns cream into something luxurious, whisked in gently to avoid lumps.
- 720 ml whole milk and 120 ml heavy cream: Whole milk keeps it balanced while cream adds the richness that makes people lean back satisfied.
- 200 g sharp cheddar, 100 g mozzarella, 50 g Gruyère: The holy trinity—sharp cheddar brings bite, mozzarella adds stretch and smoothness, Gruyère brings earthiness and depth.
- Garlic powder, onion powder, smoked paprika, salt, and black pepper: These aren't afterthoughts; they build a savory foundation that makes the cheese sing.
- 8 slices thick-cut bacon: The crunch factor that transforms this from good to crave-worthy, seasoned and baked until it's shatteringly crisp.
- 60 g panko breadcrumbs, melted butter, and Parmesan: The golden topper that bakes into something toasted and irresistible.
Instructions
- Get everything ready:
- Preheat your oven to 200°C and grease that baking dish—you don't want anything sticking when the moment of truth arrives. Measure out your cheeses and have your milk and cream standing by, because once you start the sauce, things move fast.
- Cook the pasta:
- Boil your macaroni until just al dente, then drain it well but don't rinse it off—that starch helps the sauce cling. Set it aside in a bowl while you handle the bacon.
- Make the bacon crispy:
- Spread your thick-cut bacon on a parchment-lined sheet, season generously with pepper and garlic powder, and bake it for 15–18 minutes until it's deep golden and looks impossibly crisp. You'll know it's ready when the kitchen smells like a breakfast place you wish was near your house.
- Build the roux:
- Melt butter in a large saucepan over medium heat, then whisk in flour and cook for 1–2 minutes until it smells nutty but stays pale. This is where patience matters—you're building flavor, not rushing.
- Add the milk slowly:
- Pour in your milk and cream gradually while whisking constantly, breaking up any lumps that try to form. The moment it hits a gentle simmer and starts to thicken (3–5 minutes), you'll feel like you know what you're doing.
- Melt in the cheese:
- Pull it off heat and stir in all three cheeses until they're fully melted and the sauce looks like silk. Season with your spices and taste it—this is the moment you adjust it to your liking.
- Combine pasta and sauce:
- Fold the drained macaroni into that golden cheese sauce until every piece is coated, then transfer it to your baking dish. This is where it starts to feel real.
- Layer in the bacon:
- Spread half the mac and cheese down first, scatter half the bacon crumble over it, then add the remaining mac and cheese and top with the rest of the bacon. Each layer is a promise of crunch.
- Top it off:
- Mix panko with melted butter and Parmesan, then sprinkle it evenly across the top. This is your golden ticket to a crispy topping that catches the light.
- Final bake:
- Bake for 15–18 minutes until it's bubbling at the edges and the topping is deep golden brown. Let it rest for 5 minutes—this gives the sauce time to set and everything time to cool just enough to eat without burning your mouth.
Save to Pinterest There's a moment when you pull this out of the oven and see that golden, bubbling top that you realize you've made something that feels like a hug tastes. That's when mac and cheese stops being a side dish and becomes the whole point of the meal.
Why Three Cheeses Matter
Most people think you can just dump cheddar in and call it done, but the magic is in the blend. Sharp cheddar gives you personality, mozzarella keeps it creamy and helps everything bind together, and Gruyère adds this subtle nuttiness that makes people wonder what your secret ingredient is—and it's just good cheese technique. I once tried to cheat with just sharp cheddar and the sauce broke in ways I couldn't fix, so this trio isn't fussy, it's smart.
The Bacon Crunch Factor
The Keith Lee trend of crispy bacon in mac and cheese changed the entire game because it gave us permission to layer textures instead of settling for smooth monotony. When you layer half the bacon in the middle and save half for the top, you're creating a surprise moment on every fork—some bites are pure creamy pasta, others hit that crispy shock, and your brain keeps asking for more. The bacon bakes in the oven alongside everything else, so you're not managing multiple pans; it's all synchronized.
Serving and Storage Wisdom
Serve this straight from the baking dish while it's still steaming, and pair it with a simple green salad to cut through the richness—your palate will thank you. Leftovers actually keep well for a few days and reheat beautifully in a low oven, though they'll never quite hit the same as fresh.
- Garnish each serving with fresh parsley just before eating; it's the final touch that makes it look intentional.
- A crisp white wine or even a cold beer pairs beautifully with this if you're feeling civilized.
- If you want extra smokiness, add a pinch of chipotle powder to the cheese sauce for a subtle, lingering heat.
Save to Pinterest This dish has become my go-to when I want to feel like I've put in real effort without actually spending hours in the kitchen. It's the kind of thing that makes people look at you differently at dinner, in the best way.
Ask About This Recipe
- → How can I achieve the perfect cheese sauce consistency?
Use a roux base with melted butter and flour, then gradually whisk in milk and cream over medium heat until thickened. Stir in cheeses off heat for a smooth texture.
- → What is the best way to make the bacon crispy?
Bake thick-cut bacon on parchment at 200°C (400°F) for 15-18 minutes until deep golden and crunchy, then crumble for topping.
- → Can I substitute the types of cheese used?
Gruyère can be swapped for Monterey Jack or extra cheddar to maintain a creamy, flavorful sauce with slight variation in taste.
- → How do I prevent the macaroni from getting mushy?
Cook elbow macaroni until just al dente then drain promptly; this ensures the pasta holds texture after baking.
- → What options are there for a vegetarian variation?
Omit bacon and substitute with sautéed mushrooms or roasted cauliflower to add texture and depth without pork.
- → What is the purpose of the breadcrumb topping?
The panko and Parmesan topping adds a golden, crunchy contrast to the creamy base, enhancing texture and visual appeal.