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Bacon Mac & Cheese


If you happen to be bringing over a dish to share this Thanksgiving, I highly recommend this bacon mac and cheese.  It’s an over-the-top baked macaroni that is perfect to indulge in this holiday.  Stuffed with a variety of cheeses whipped into a béchamel, it has crunchy bacon layered throughout the dish and has a golden panko topping {with even more bacon and cheese, of course!}

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Bacon Mac & Cheese
Prep time

Cook time

Total time


Serves: 4

  • 6-8 oz pasta
  • 6-8 bacon slices
  • 4 tb reserved bacon fat
  • 4 tb unbleached flour
  • 4 c warm half and half
  • ½ ts freshly grated nutmeg
  • 2 tb unsalted butter
  • S & P
  • 1 beaten egg
  • 1 lb grated cheese
  • 2 tb reserved pasta water
  • Panko, extra bacon and extra cheese for topping

  1. In a skillet, fry off the bacon. Drain and crumble.
  2. In the same skillet, using 5 tb of the fat, sprinkle in flour and whisk/cook for about 3-5 minutes. You want the fat to absorb all the flour and cook off its raw flour taste. When this turns sandy beige, pour in the warm half and half. Whisk thoroughly to prevent any lumps.
  3. Keep whisking and add nutmeg, salt, pepper, and butter.
  4. Take the skillet off the heat and stir in the cheese, egg, and pasta water.
  5. Cook off the pasta in salted water. Toss in cheese mixture.
  6. In a buttered dish, layer in pasta with crumbled bacon. Top with panko, bacon, and cheese. Cover with tin foil for half the baking time.
  7. Bake at 350 for 20-25 minutes (broil for about 5 to blister the cheese).

Wishing everyone a happy and delicious weekend!


Your Squishy Monster ^.~

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