Tinis Mac Cheese Bacon Crunch (Printable View)

Creamy mac and cheese enriched with crispy bacon and a crunchy breadcrumb top, ideal for satisfying dinners.

# What You Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Bacon Crunch

14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley for garnish

# How To Make It:

01 - Preheat oven to 400°F. Grease a 9x13 inch baking dish.
02 - Boil elbow macaroni according to package directions until just al dente. Drain and set aside.
03 - Arrange bacon slices on parchment-lined baking sheet. Sprinkle with black pepper and garlic powder. Bake for 15–18 minutes until crispy and golden. Let cool slightly, then finely crumble.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until foamy without browning. Gradually whisk in milk and cream, stirring constantly to avoid lumps. Simmer gently until thickened, about 3–5 minutes.
05 - Remove sauce from heat. Stir in sharp cheddar, mozzarella, and Gruyère until melted and smooth. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
06 - Fold drained macaroni into cheese sauce until evenly coated.
07 - Spread half the mac and cheese in prepared baking dish. Sprinkle half the crumbled bacon over. Add remaining mac and cheese and top with remaining bacon.
08 - Mix panko breadcrumbs, melted butter, and Parmesan cheese (if using) in a small bowl. Evenly sprinkle over top.
09 - Bake for 15–18 minutes until topping is golden and sauce is bubbling. Let stand 5 minutes before serving.
10 - Sprinkle with chopped fresh parsley and serve warm.

# Expert Tips:

01 -
  • It tastes indulgent but comes together in under an hour—weeknight dinner just got a serious upgrade.
  • The bacon crunch is the real star here, giving you that textural contrast that keeps you coming back for seconds.
  • Three cheeses mean it's creamy without being one-note, with layers of flavor that feel intentional and restaurant-quality.
02 -
  • Don't skip the resting time at the end—I learned this the hard way when I dug in immediately and got a spoonful of lava instead of creamy pasta.
  • If your sauce looks too thick before you add the cheese, don't panic; cheese adds liquid, but if it breaks or looks grainy, you've overheated it—lower the heat and stir gently.
  • Thick-cut bacon is worth the search because thin bacon turns to ash, and you want those substantial, crispy pieces that don't disappear.
03 -
  • Always grate your own cheese from blocks instead of using pre-shredded—the anti-caking agents keep the sauce from getting silky.
  • If you're short on time, skip the panko topping and let the bacon take center stage; the dish is complete either way.
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