4 Cheese Mac N Bacon
Indulge in the ultimate comfort food with this decadent 4 Cheese Mac N Bacon recipe, a rich blend of creamy, melted sharp cheddar, gruyere, parmesan, and Monterey Jack cheeses enveloping tender elbow macaroni. Crispy crumbled thick-cut bacon adds a smoky crunch, while a golden panko breadcrumb topping baked to perfection provides irresistible texture. This easy yet elevated mac and cheese is brought together with a velvety roux infused with garlic powder, paprika, and a hint of black pepper for extra depth of flavor. Perfect for family dinners, potlucks, or any occasion that calls for hearty, cheesy goodness, this crowd-pleaser is ready in under an hour and guaranteed to make everyone ask for seconds.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 8 slices thick-cut bacon
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup gruyere cheese (shredded)
- 1 cup parmesan cheese (grated)
- 1 cup monterey jack cheese (shredded)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions for al dente. Drain and set aside.
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon slices, place them on a paper towel-lined plate, and crumble once cooled.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook over medium heat until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and add the sharp cheddar, gruyere, parmesan, and monterey jack cheese to the sauce. Stir until all the cheese is melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, garlic powder, and paprika. Stir well to combine.
Add the cooked macaroni and crumbled bacon to the cheese sauce. Mix until the pasta is fully coated in the creamy sauce.
Preheat your oven to 375°F (190°C).
In a small bowl, combine the panko breadcrumbs with olive oil. Mix until the breadcrumbs are evenly coated.
Transfer the mac and cheese to a greased 9x13-inch baking dish. Spread the breadcrumb mixture evenly over the top.
Bake the mac and cheese in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
7311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.5 g | 566% | |
| Saturated Fat | 248.4 g | 1242% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1217 mg | 406% | |
| Sodium | 13256 mg | 576% | |
| Total Carbohydrate | 482.4 g | 175% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 67.0 g | ||
| Protein | 329.8 g | 660% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 7274 mg | 560% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
