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5.0 from 780 votes

Baked Mac and Cheese

This Baked Mac and Cheese recipe is totally gourmet with the addition of crispy bacon and panko bread crumb topping. It will outshine any mac and cheese you've tasted! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Calories: 751 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1/2 pound elbow macaroni (about 1 1/2 cups)
  • 6 lices Bacon
  • 2 Tablespoon butter
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup half and half
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons chicken bouillon paste , or bouillon powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon salt , or more to taste
  • 1/4 teaspoon ground black pepper , or more to taste
  • 2 cups freshly grated sharp cheddar cheese *
  • 1/2 cup freshly grated Parmesan cheese
Breadcrumb topping:
  • 1/2 cup panko breadcrumbs , or regular breadcrumbs
  • 1 Tablespoon butter , melted
  • 1/2 Tablespoon olive oil

Instructions

    Cup of Yum
  1. Boil pasta according to package instructions, just until al dente. Don’t overcook! Strain (don't rinse) and set aside.
  2. Shred cheese and set aside to allow to come to room temperature.
  3. Preheat oven to 350 degrees F. Lightly grease a 8x8 baking dish.
  4. Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a plate lined with paper towels. Remove some, but not all of the grease from the pan and chop/crumble into pieces.
  5. Make Cheese Sauce: Add 1 tablespoon butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in milk. Add the cornstarch to the half and half and whisk until smooth. Gradually add it to skillet followed by mustard, chicken bullion, onion powder, garlic, powder, parsley, salt and pepper. Cook sauce, stirring well, for a few more minutes, just until it begins to slightly thicken. Remove from heat and stir in shredded cheddar cheese. Taste and add additional seasonings, if needed.
  6. Add bacon (reserve a handful to top at the end), and cooked pasta and toss to evenly coat in sauce. Pour mixture into 8x8’’ baking dish. Sprinkle parmesan cheese on top.
  7. Breadcrumb topping: Add panko, melted butter and olive oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese. Add remaining bacon crumbles on top.
  8. Bake 15-20 minutes or until bubbly. Serve warm.

Notes

  • Cheese: It’s really best to freshly shred the cheese, rather than using store bought pre-shredded cheese which contain preservatives and wont melt as well. You can play around with other cheeses flavors, but make sure they are good melting cheeses like gruyere, gouda, Monterey jack, havarti, muenster.
  • Cheese: It’s really best to freshly shred the cheese, rather than using store bought pre-shredded cheese which contain preservatives and wont melt as well. You can play around with other cheeses flavors, but make sure they are good melting cheeses like gruyere, gouda, Monterey jack, havarti, muenster.
  • To Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the sauce, cook the noodles, and store both separately in the fridge until ready to bake.
  • To Freeze: Make the entire dish, but freeze before baking.  Allow it to cool completely in the 8x8 pan, cover it well with plastic wrap and tinfoil and store it in the freezer for 2-3 months.  Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top.

Nutrition Information

Calories 751kcal (38%) Carbohydrates 61g (20%) Protein 31g (62%) Fat 43g (66%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.3g Cholesterol 117mg (39%) Sodium 1284mg (54%) Potassium 422mg (12%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1247IU (25%) Vitamin C 0.5mg (1%) Calcium 703mg (70%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 751

% Daily Value*

Calories 751kcal 38%
Carbohydrates 61g 20%
Protein 31g 62%
Fat 43g 66%
Saturated Fat 24g 120%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 117mg 39%
Sodium 1284mg 54%
Potassium 422mg 9%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 1247IU 25%
Vitamin C 0.5mg 1%
Calcium 703mg 70%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.