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Bacon Mac and Cheese

Jennie Duncan
This Bacon Mac and Cheese recipe is so rich and creamy that I almost guarantee you won't have any leftovers. Cheesy noodles topped with perfectly cooked bacon might make this the best mac and cheese you ever make.
Prep Time 10 mins
Cook Time 10 mins
Course Dinner, Main Course, One pot Dinners
Cuisine American, Mac and Cheese
Servings 6
Calories 1108 kcal


  • 1 pound Elbow macaroni
  • ½ cup Butter
  • cup Flour
  • 5 cups Milk
  • 4 cups Cheddar cheese shredded
  • ¼ teaspoon Paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 12 oz bacon (cooked and crumbled)
  • optional: diced green onions


  • Cook macaroni according to box instructions. Drain and set aside.
  • In a large saucepan melt butter on medium/low heat. Add flour and whisk constantly for 1-2 minutes.
  • Slowly mix in milk and smooth. Add more or less milk to get the thickness of the sauce to how you like it. Simmer for about 5 minutes to thicken still whisking occasionally.
  • Slowly add in cheese about a cup at a time whisking and allowing to melt before adding more. Season cheese sauce with paprika, salt, and pepper.
  • Add cooked macaroni to the saucepan and mix until well combined and all noodles are coated in cheese.
  • Mix in cooked and crumbled bacon into mac and cheese. Remove from heat and allow to sit for 5 minutes to thicken. Optional: serve with diced green onions.


Cooking Tip: You want your noodles to be al dente as they will cook more once you add them back to the cheese sauce. You do not want soggy noodles.


Serving: 1cupCalories: 1108kcalCarbohydrates: 74gProtein: 42gFat: 71gSaturated Fat: 36gTrans Fat: 1gCholesterol: 178mgSodium: 1265mgPotassium: 659mgFiber: 3gSugar: 12gVitamin A: 1619IUCalcium: 808mgIron: 2mg
Keyword Bacon Mac and Cheese
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