Here’s a rich and indulgent recipe for Loaded Bacon Mac & Cheese — creamy, cheesy, crispy bacon bits, and extra toppings that take classic mac and cheese to the next level. Perfect for a comforting dinner or party side!
🧀 Loaded Bacon Mac & Cheese Recipe
🍽️ Servings: 6
⏱️ Time: 40 minutes
🧂 Ingredients:
- 1 lb elbow macaroni (or your favorite pasta shape)
- 6–8 slices bacon, chopped
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- 1 cup panko breadcrumbs (optional, for topping)
- 2 tbsp butter (melted, for breadcrumbs)
- Optional mix-ins: chopped green onions, diced jalapeños, cooked sausage
🍳 Instructions:
1. Cook Pasta
- Cook macaroni according to package instructions until al dente. Drain and set aside.
2. Cook Bacon
- In a large skillet, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve a bit of bacon fat for flavor if desired.
3. Make Cheese Sauce
- In the same pot or a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes to make a roux (should be bubbly and smooth).
- Slowly whisk in warm milk, stirring constantly until sauce thickens (about 5-7 minutes).
- Remove from heat and stir in shredded cheddar, mozzarella, and Parmesan until melted and smooth.
- Season with garlic powder, smoked paprika, salt, and pepper.
4. Combine
- Stir cooked pasta and crispy bacon into the cheese sauce until well coated.
5. Optional: Bake with Crunchy Topping
- Preheat oven to 375°F (190°C).
- Transfer mac & cheese to a greased baking dish.
- Toss panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 15-20 minutes until bubbly and golden brown on top.
🍽️ Serving Suggestions:
- Garnish with chopped green onions or fresh parsley.
- Serve alongside a fresh green salad or roasted veggies.
Would you like a slow cooker version, extra spicy recipe, or a gluten-free option?