Try creamy baked mac and cheese with bacon and ranch for a zesty, smoky twist on the classic. The top gets extra crispy and golden, making it an easy winner for weeknight or game day dinners.
Jump to:
- Why You’ll Love This Macaroni With Cheese And Bacon
- Ingredient Information And Substitutions
- How To Make This Bacon And Mac And Cheese Recipe
- Frequently Asked Questions
- Tips For Making Baked Bacon Macaroni And Cheese
- What To Serve With Baked Macaroni And Cheese And Bacon
- Other Pasta Recipes To Try
- Baked Mac And Cheese With Bacon
Why You’ll Love This Macaroni With Cheese And Bacon
Mac and cheese has been one of my favorite comfort foods since I was a kid. There’s just something so satisfying about creamy, cheesy pasta, especially when it has those slightly crispy edges. Growing up, my favorite part was always the golden corners, and I’ve never quite gotten over that love for a baked, crunchy topping.
This version builds on that classic comfort with flavors we already love. J may be a (slightly) picky eater, but mac and cheese, bacon, and ranch are always a yes in our house. The smoky bacon and subtle ranch seasoning add just enough flavor without overpowering the dish, making it feel familiar but a little more fun. Here’s why you should try this macaroni and cheese recipe with bacon:
- Creamy and comforting
- Familiar flavors with a twist
- Crispy, cheesy topping
- Easy for weeknights, great for a crowd
Ingredient Information And Substitutions
- Bacon- Regular or thick cut bacon works best. Turkey bacon can be used if needed, though it won’t get quite as crisp.
- Butter- Either salted or unsalted works here. Use what you normally keep on hand.
- Milk- Whole milk gives the creamiest result, but 2% will still work if that’s what you have.
- Ranch seasoning- Use store-bought packets or a homemade mix. Start with a little less if yours is already salty.
- Sharp cheddar cheese- Freshly shredded melts best. Colby Jack is a good swap for a milder flavor.
- Mozzarella cheese- Helps make the sauce extra melty. Monterey Jack works well as a substitute.
- Elbow macaroni- Any short pasta that holds sauce works, such as shells or cavatappi.
- Flour- All-purpose flour thickens the sauce smoothly. A 1:1 gluten-free flour blend usually works as well.
- Panko breadcrumbs- Adds crunch on top. Regular breadcrumbs or crushed crackers are good alternatives.
How To Make This Bacon And Mac And Cheese Recipe
Step 1- Make the roux.
Set the oven to 400 degrees F. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until a smooth paste forms and cook for 1-2 minutes, stirring often.
Step 2- Add the milk and seasoning.
Slowly whisk in the milk, then add the ranch seasoning and continue stirring for about 10 minutes, until the sauce thickens slightly.
Step 3- Melt the cheese.
Stir a cup of the cheddar and a cup of the mozzarella until the sauce is smooth and creamy.
Step 5- Combine with pasta and bacon.
Add the mixture to the cooked macaroni and crumble in about half of the bacon, stirring until everything is evenly coated.
Step 6- Transfer to the baking dish.
Pour the mixture into a greased 9×9 pan and spread it out evenly.
Step 7- Add the topping.
Sprinkle the remaining cheese, panko breadcrumbs, and the rest of the crumbled bacon over the top.
Step 8- Bake and serve.
Bake until the top is crispy and the edges are bubbling. Let it cool slightly, then serve while hot and creamy.
Frequently Asked Questions
Yes. You can assemble everything in the baking dish, cover it, and refrigerate it. Before baking, let it sit at room temperature for about 20 minutes so it heats evenly.
No. It adds a subtle tang without overpowering the cheese. If you’re unsure, start with a little less seasoning and adjust to taste.
Stick to medium heat and stir often. Using freshly shredded cheese instead of pre-shredded cheese also helps keep the sauce smooth.
Tips For Making Baked Bacon Macaroni And Cheese
- Don’t rush the sauce. Medium heat and frequent stirring help keep it smooth and creamy without scalding the milk.
- Shred your own cheese if you have the time. It melts better and gives you a richer texture overall.
- Cook the pasta just to al dente. It will finish cooking in the oven, so slightly firm pasta works best.
- It may look like there’s too much sauce at first, but don’t worry, the pasta absorbs some of it as it bakes without drying out.
- This recipe is written for a crispy top. If you prefer a softer, mellower finish, wait to add the breadcrumbs and bacon until about 5 minutes before the baking time is up.
- Ingredients to prep ahead- Cook and crumble the bacon, boil and drain the pasta, shred the cheese, and measure out the seasonings.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
What To Serve With Baked Macaroni And Cheese And Bacon
This dish is rich and comforting, so pairing it with something fresh or simple helps balance things out. Here are a few easy ways to round out this bacon mac and cheese recipe:
- Garlic Parmesan Roasted Broccoli
- Shishito Peppers Recipe
- Crescent Roll Pizza Braid
- Chocolate Orange Cake Recipe
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Baked Mac And Cheese With Bacon
Equipment
Ingredients
- 8 slices bacon fried until crisp and then crumbled
- 2 Tablespoons salted butter
- 2 Tablespoons flour
- 2 ½ cups whole milk
- 2 Tablespoons ranch seasoning
- 1 ¼ cups sharp cheddar cheese shredded and divided
- ¾ cups mozzarella cheese shredded and divided
- 1 ½ cups elbow macaroni cooked per package directions for al dente and drained
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 400 degrees F.
- In a medium size saucepan, melt butter over medium heat.
- Once fully melted, add flour and whisk to make a roux. Cook for 1-2 minutes, whisking often.
- Whisk in milk and ranch seasoning.
- Cook whisking continuously until it thickens slightly, around 10 minutes.
- Turn off the heat and whisk in ¾ cup cheddar cheese and ½ cup of mozzarella cheese and whisk until fully melted and combined.
- Add the cheese mixture to the macaroni and add ⅔ crumbled bacon. Stir until well combined and pour into a 9" x 9" pan.
- Top with remaining cheese and panko bread crumbs. Bake uncovered for 30 minutes or until the top is crispy and the edges are bubbling.
- Cool for 5 minutes, sprinkle with remaining bacon and serve immediately.
Video
Notes
- Don’t rush the sauce. Medium heat and frequent stirring help keep it smooth and creamy without scalding the milk.
- Shred your own cheese if you have the time. It melts better and gives you a richer texture overall.
- Cook the pasta just to al dente. It will finish cooking in the oven, so slightly firm pasta works best.
- It may look like there’s too much sauce at first, but don’t worry, the pasta absorbs some of it as it bakes without drying out.
- This recipe is written for a crispy top. If you prefer a softer, mellower finish, wait to add the breadcrumbs and bacon until about 5 minutes before the baking time is up.
- Ingredients to prep ahead- Cook and crumble the bacon, boil and drain the pasta, shred the cheese, and measure out the seasonings.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Nutrition
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