The Most Exciting Bacon Macaroni Cheese Ever
Get ready to take comfort food to the next level with *The Most Exciting Bacon Macaroni Cheese Ever*! This indulgent twist on the classic mac and cheese features perfectly cooked elbow macaroni smothered in a rich, creamy sauce made with a trio of cheeses—sharp cheddar, nutty Gruyère, and salty Parmesan. The addition of crispy smoked bacon brings an irresistible smoky crunch, while a golden Panko-Parmesan topping adds the perfect crisp layer. Seasoned with garlic powder, onion powder, and smoky paprika, every bite is packed with bold, savory flavors. Finished with a sprinkle of fresh parsley, this baked mac and cheese is your ultimate crowd-pleaser, ready to shine at family dinners, potlucks, or weeknight meals. Ready in under an hour and bubbling with cheesy goodness, this dish is comfort food at its finest!
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 250 grams Smoked bacon
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
While the pasta cooks, heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels. Chop the bacon into bite-sized pieces once cooled.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk and heavy cream, making sure to dissolve any lumps. Cook, stirring constantly, until the mixture thickens slightly, about 5-6 minutes.
Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, and half of the Parmesan cheese. Allow the cheeses to melt completely into the sauce.
Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the cheese sauce. Stir to combine.
Mix the cooked macaroni and chopped bacon into the cheese sauce until everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
In a small bowl, combine the Panko breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley before serving.
Enjoy your incredibly delicious Bacon Macaroni Cheese!
Nutrition Facts
Calories |
6653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.0 g | 528% | |
| Saturated Fat | 210.9 g | 1054% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 10968 mg | 477% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 53.5 g | ||
| Protein | 304.9 g | 610% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4563 mg | 351% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3052 mg | 65% | |
*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.
