Introduction
Okay, let’s be real—mac and cheese is already perfection, but when you add crispy bacon, a trio of cheeses, and golden herb breadcrumbs? We’re talking next-level comfort food. This mac and cheese with bacon is baked to bubbly, cheesy glory and has just the right kick of flavor from a blend of sharp cheddar, tangy goat cheese, and Parmigiano Reggiano. The herbed breadcrumb topping gives it a satisfying crunch, and yes, you’ll want seconds. Maybe thirds. It’s the kind of dish you pull out for cozy nights, family dinners, or anytime you need to impress without the stress.
Detailed Ingredients 🧀🥓🍞🍝
- 🧄 1 medium garlic clove, minced
- 🌿 1½ tbsp finely chopped fresh parsley
- 🍞 3 slices white bread, crusts removed & torn into pieces
- 🧈 1 tbsp butter, melted
- 🥓 6 oz center-cut bacon, chopped into 1-inch pieces
- 🧈 1½ tbsp butter
- 🍝 8 oz pasta (elbows or shells), cooked very al dente
- 🥛 2¾ cups whole milk, warmed
- 🌾 ¼ cup all-purpose flour
- 🌿 ¾ tbsp fresh thyme, chopped
- 🌶️ ½ tsp mustard powder
- 🔥 ½ tsp red pepper flakes
- 🧂 ¼ tsp kosher salt (or more to taste)
- 🧂 ¼ tsp black pepper
- 🍂 ⅛ tsp ground nutmeg
- 🧀 2 cups (6 oz) shredded sharp white cheddar cheese, divided
- 🧀 4 oz herb & garlic Chevre (goat cheese), crumbled
- 🧀 ¼ cup grated Parmigiano Reggiano
Direction
- Preheat oven to 375°F. Butter a 9-inch casserole dish.
- Make the breadcrumbs: In a food processor, pulse garlic and parsley until minced. Add bread and pulse to crumbs. Mix in melted butter and set aside.
- In a large skillet, cook the bacon until almost crisp. Drain on paper towels.
- Spoon out bacon fat, leaving about 1 tbsp. Add butter and heat over medium. Once sizzling, whisk in flour and cook 1 minute.
- Slowly whisk in warm milk. Keep whisking until the sauce bubbles and thickens.
- Remove from heat. Stir in thyme, mustard powder, red pepper flakes, salt, pepper, and nutmeg. Add 1 cup cheddar, Chevre, and Parmigiano. Stir until melted.
- Mix in cooked pasta and bacon. Pour into casserole dish (it will look soupy—trust the process).
- Top with remaining cheddar and the herbed breadcrumbs.
- Bake for 30 minutes, checking at 15 minutes. If breadcrumbs brown too quickly, tent with foil.
- Cool for 5 minutes on a wire rack before serving.
My Story
When I think about comfort food, this is what comes to mind. I first made this bacon-loaded mac and cheese on a chilly weekend when all I wanted was something warm, cheesy, and soul-satisfying. And honestly? It’s become a family favorite. The combo of sharp cheddar and creamy goat cheese is just decadent enough without being over the top, and those herby breadcrumbs on top? That’s where the magic is. I love how the bacon brings a smoky crunch, and the little kicks from red pepper flakes and mustard powder keep things interesting. It’s fancy enough to serve to friends, but still the kind of food you want to curl up on the couch with in your coziest socks. It’s nostalgic, indulgent, and totally worth every bite.
FAQ
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate up to 1 day ahead. Add 5–10 extra minutes of bake time.
Can I skip the goat cheese?
Sure! Just add more cheddar or try cream cheese for a different creamy texture.
What pasta works best?
Elbows or small shells work great. You want something that holds onto the cheesy sauce.
Can I use pre-shredded cheese?
You can, but for best meltability and flavor, shred it fresh from the block.
Is this freezer-friendly?
Not ideal once baked, but you can freeze it before baking. Thaw overnight and bake as directed.
Suggestion
- Serve with a crisp green salad to balance the richness.
- Use smoked Gouda in place of cheddar for a smokier flavor.
- Make it spicy with chopped jalapeños or extra red pepper flakes.
- Add sautéed mushrooms or caramelized onions for extra umami.
- Top with crushed potato chips instead of breadcrumbs for a fun crunch!
Conclusion
Mac and cheese with bacon is like the upgraded version of every childhood favorite—but with a grown-up twist that makes it dinner party-worthy. The blend of cheeses gives it major flavor, the crispy bacon adds smoky goodness, and the breadcrumb topping gives you that oven-baked texture we all love. Whether you’re feeding a crowd or just yourself (hey, no judgment), this recipe delivers on cozy, creamy comfort every single time. So next time you’re craving something a little indulgent and a whole lot delicious, give this one a go—you’ll be adding it to your “make again” list before you’ve even cleaned the first plate.
Enjoy every cheesy forkful,
Sarah Cooper
Gotubbe.com
