Bacon Mac and Cheese
This skillet-baked bacon mac and cheese has a lightly golden panko-and-cheddar topping over a creamy center. Half the crisp bacon is folded into the macaroni; the rest goes on after baking so it stays crisp. The key is to assemble the pasta while it still looks saucy, then pull the skillet from the oven as soon as the edges bubble and the top is lightly browned.
Time: 15 minutes prep, 35–40 minutes cooking, plus a 5-minute rest. Yield: 6 generous portions or 8 side portions.
Ingredients for Bacon Mac and Cheese
- 12 ounces dry elbow macaroni (340g)
- 8 slices bacon, about 8 ounces (225g)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 12 ounces sharp cheddar, freshly shredded, about 3 cups (340g), divided
- 1/4 teaspoon freshly ground black pepper, or to taste
- 3/4 cup panko breadcrumbs (40g)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Kosher salt, only if needed after tasting
Use a deep, round 10- to 12-inch oven-safe skillet that holds at least 3 quarts. Check that the handle is oven-safe. If the pasta and sauce would reach the rim, use a 3-quart baking dish for the oven step instead.
How to Make Bacon Mac and Cheese
- Preheat and cook the pasta: Heat the oven to 375°F (190°C). Boil the macaroni in modestly salted water for 1–2 minutes less than the package’s al dente time, usually about 6–9 minutes. It should still be slightly firm in the center. Drain promptly.
- Crisp the bacon: Cook the bacon in the skillet over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes. Transfer it to drain, then chop. Reserve 1 tablespoon of the rendered fat for the breadcrumbs and discard the rest.
- Thicken the milk sauce: Melt the butter in the skillet over medium-low heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, adding a little at a time at first to prevent lumps. Cook, stirring, for about 6–8 minutes, until the sauce coats the back of a spoon but still flows easily.
- Add the cheddar: Turn the heat to low or off. Set aside 1/2 cup of the cheddar for the topping. Stir the rest into the sauce in several batches until smooth, then add the pepper. Taste before adding salt; the cheese and bacon may provide enough.
- Assemble the skillet: Fold in the drained macaroni and half the chopped bacon. The pasta should be evenly coated, with sauce still visible between the pieces. If the skillet is too full, transfer the mixture to a 3-quart baking dish. Toss the panko with the reserved tablespoon of bacon fat, then scatter it over the pasta with the remaining cheddar.
- Bake and finish: Bake uncovered, starting to check at 18 minutes. Remove it when the edges bubble and the topping is lightly golden with a few darker melted-cheese patches, usually after 18–22 minutes. Rest for 5 minutes, then scatter the remaining bacon and parsley on top. Use a dry oven mitt to handle the hot skillet.
How to Keep the Center Creamy
The macaroni continues to soften in the sauce and oven, which is why it goes into the skillet slightly undercooked. Before baking, the mixture should look generously saucy rather than merely coated. Don’t wait for a dark crust: bubbling edges and light browning are the cues to take it out. A deeper baking dish may take longer to bubble than a shallow skillet.
Serving and Stovetop Option
Serve generous portions with a green salad, or offer smaller portions alongside Parmesan roasted Brussels sprouts. For a bacon-free alternative, try classic baked mac and cheese.
To serve this recipe from the stovetop, stop after folding the macaroni and half the bacon into the sauce. Add the remaining bacon and parsley before serving, and omit the panko-topped bake. The pasta will have a softer surface rather than a browned topping.
Storing and Reheating
Cool leftovers and refrigerate in an airtight container for up to 5 days. The pasta will absorb sauce as it sits, and the breadcrumb topping will soften.
For an individual portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second increments until steaming. For a larger amount, add a splash of milk if needed and reheat in a baking dish at 350°F (175°C) for about 15–20 minutes, until heated through.
Nutrition
Approximate nutrition per generous portion, based on 6 servings: 710 calories, 33g protein, 39g fat, and 57g carbohydrates. Per 100g: approximately 215 calories, 10g protein, 12g fat, and 17g carbohydrates. Values are estimates; ingredient brands, discarded bacon fat, and finished weight will affect the totals.
Equipment
- 10- to 12-inch oven-safe skillet
- 3-quart baking dish (if needed)
- Large pot
- Colander
- Whisk
- Dry oven mitt
Ingredients
For the Mac and Cheese
- 12 ounces dry elbow macaroni (340 g)
- 8 slices bacon, about 8 ounces (225 g)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 12 ounces sharp cheddar, freshly shredded, about 3 cups (340 g), divided
- 1/4 teaspoon freshly ground black pepper, or to taste
- Kosher salt, only if needed after tasting
For the Topping
- 3/4 cup panko breadcrumbs (40 g)
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the macaroni in modestly salted water for 1–2 minutes less than the package’s al dente time, usually 6–9 minutes. Drain promptly while it is still slightly firm in the center.
- Cook the bacon in the skillet over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes. Transfer it to drain, then chop. Reserve 1 tablespoon of the bacon fat for the breadcrumbs and discard the rest.
- Melt the butter in the skillet over medium-low heat. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk, adding a little at a time at first. Cook, stirring, for 6–8 minutes, until the sauce coats the back of a spoon but still flows easily.
- Turn the heat to low or off. Set aside 1/2 cup of the cheddar for the topping. Stir the remaining cheddar into the sauce in several batches until smooth, then add the pepper. Taste before adding salt.
- Fold the drained macaroni and half of the chopped bacon into the sauce. If the skillet is too full, transfer the mixture to a 3-quart baking dish.
- Toss the panko with the reserved tablespoon of bacon fat. Scatter it and the reserved cheddar over the pasta.
- Bake uncovered, checking at 18 minutes. Remove when the edges bubble and the topping is lightly golden, usually after 18–22 minutes.
- Rest for 5 minutes, then top with the remaining bacon and parsley. Handle the hot skillet with a dry oven mitt.
Tips
- Cook the macaroni slightly under al dente so it does not become too soft in the oven.
- Before baking, keep the mixture generously saucy, with sauce visible between the pasta pieces.
- Check for bubbling edges and light browning rather than waiting for a dark crust.
- A deeper baking dish may take longer to bubble than a shallow skillet.
- Taste the sauce before adding salt because the bacon and cheese may be salty enough.
Variations
- Stovetop Bacon Mac and Cheese: Skip the panko topping and baking step. Fold the macaroni and half the bacon into the sauce, then top with the remaining bacon and parsley before serving.