Cheddar and Bacon Pasta
Indulge in the ultimate comfort food with this irresistible Cheddar and Bacon Pasta, a creamy and flavorful dish that’s destined to become a household favorite. Featuring tender penne pasta coated in a rich, velvety cheese sauce made with sharp cheddar, this recipe takes classic mac and cheese to a whole new level by incorporating crispy, smoky bacon. A quick homemade roux ensures a silky-smooth sauce, while hints of garlic powder and freshly ground black pepper add a subtle kick. Perfect for busy weeknights, this easy-to-make pasta is ready in just 30 minutes and is guaranteed to satisfy the whole family. Serve it as a hearty main or an indulgent side, garnished with fresh parsley for an elegant finishing touch. Whether you’re craving comfort or looking for a guaranteed crowd-pleaser, this cheddar and bacon pasta checks all the boxes.
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Recipe Information
Ingredients
- 350 g penne pasta
- 200 g bacon
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 tsp garlic powder
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, slice the bacon into small strips. Heat a large skillet over medium heat and cook the bacon until crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving about 1-2 tablespoons of bacon grease in the skillet.
In the same skillet, add the unsalted butter and melt it over medium heat. Once the butter is melted, stir in the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk while continuing to whisk to avoid lumps. Cook the mixture for 3-5 minutes, or until it begins to thicken.
Reduce the heat to low and stir in the shredded cheddar cheese. Add the cheese in batches, stirring until completely melted and smooth.
Season the cheese sauce with garlic powder, ground black pepper, and salt. Taste the sauce and adjust the seasoning if needed.
Add the cooked pasta to the skillet with the cheese sauce. Stir to coat the pasta evenly, adding a splash of the reserved pasta water if the sauce seems too thick.
Fold in the crispy bacon, reserving a small portion for topping if desired.
Serve the cheddar and bacon pasta immediately, garnished with chopped parsley if using.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 566 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 539 mg | 11% | |
*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.
