I wanted to share this quick, weeknight-friendly recipe before I head out. It’s fast to make and always a hit at our table. I first spotted this version on Chew Out Loud and immediately checked my fridge for ingredients. Cheese, pasta, and bacon—what’s not to love? My boys would happily eat this every night if I let them. It’s comfort food at its best: creamy sauce, melty cheese, and crispy bacon.
I have to admit I kept going back for seconds. One of my boys even called dibs on the leftovers for breakfast before dinner was finished. He’s growing fast—he’s eight now and already eating like a teenager. If all three of them keep this appetite, dinner time will only get more interesting. For now, I’m grateful this recipe is quick to prepare and always satisfies hungry kids and adults alike.
That rich, creamy sauce and crispy bacon are calling my name. I hope you try this at home—it’s easy and comforting. Enjoy!
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Creamy Mac and Cheese With Bacon
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- Author: Julie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Cuisine: American
Description
Silky, creamy cheese sauce combined with salty, crispy bacon makes this mac and cheese irresistible. It’s rich, comforting, and quick enough for a weeknight meal.
Ingredients
Scale
- 16 ounces cavatappi or cellentani pasta
- 5 tablespoons butter
- 1/4 cup plus 1 tablespoon all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground mustard
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces Swiss cheese, shredded
- 6 slices bacon, cooked and crumbled
- Parsley for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the pasta according to package directions until al dente.
- Warm the milk in a microwave-safe bowl for about 2 minutes, or until hot but not boiling.
- While the milk heats, melt the butter in a skillet over medium-high heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly to form a roux.
- Slowly whisk in the warm milk until the mixture is smooth. Reduce heat to medium and simmer gently, stirring occasionally, for 3–4 minutes until it thickens slightly. Stir in salt, pepper, garlic powder, onion powder, and ground mustard.
- Add the shredded cheeses and stir until melted and smooth.
- When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water.
- Toss the pasta with the cheese sauce, adding reserved pasta water a little at a time if the sauce is too thick. The sauce will thicken as it cools, so adjust to your desired consistency.
- Top with crumbled bacon, additional black pepper, and chopped parsley if desired. Serve immediately.
Notes
Tips: Use any cheese that melts well—this is a great recipe for using up odds and ends from the cheese drawer. Avoid pre-shredded cheese for the creamiest texture. Serve the mac and cheese right away; the sauce firms up as it cools. Keep some reserved pasta water on hand to loosen the sauce if needed. Recipe adapted from Chew Out Loud.
Nutrition
- Serving Size: 1 serving
- Calories: 571
- Sugar: 7.1 g
- Sodium: 916 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 36 g
- Fiber: 1.6 g
- Protein: 27 g
- Cholesterol: 100 mg