Comfort Food Mac and Cheese (Print)

Rich mac and cheese baked golden, finished with crispy smoky bacon crumbs for savory comfort.

# Components:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 7 oz sharp cheddar cheese, grated
07 - 3.5 oz Gruyère cheese, grated
08 - 1.75 oz Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper, optional
12 - Salt and black pepper to taste

→ Bacon Crumb Topping

13 - 4 slices streaky bacon
14 - 2 oz panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute while stirring constantly to eliminate raw flour taste.
04 - Gradually whisk milk and heavy cream into the roux. Continue stirring until the mixture reaches a gentle simmer and thickens, approximately 3-4 minutes.
05 - Remove saucepan from heat. Stir in cheddar, Gruyère, and Parmesan cheeses along with mustard powder, garlic powder, cayenne, salt, and pepper until completely smooth.
06 - Toss the cooked macaroni with the cheese sauce until every piece is evenly coated. Transfer to the prepared baking dish.
07 - Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble into bite-sized pieces.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, crumbled bacon, and parsley. Distribute mixture evenly across the macaroni surface.
09 - Bake for 25-30 minutes until the topping is golden brown and the sauce bubbles at the edges. Allow to cool for 5-10 minutes before serving.

# Expert Advice:

01 -
  • The combination of three cheeses creates layers of flavor that taste far more sophisticated than the effort required.
  • Crispy bacon crumbs on top give you that textural contrast that makes every bite interesting.
  • It's genuinely easy enough for a weeknight but impressive enough to serve when people are coming over.
02 -
  • Undercooking the pasta slightly is essential because it finishes cooking in the oven—overcooked pasta becomes mush and no amount of cheese can fix it.
  • Never add cheese to a hot roux; the heat causes it to separate and become grainy, ruining your sauce texture completely.
  • The bacon topping must go on right before baking, not after, so the heat draws out its flavor and the breadcrumbs toast golden.
03 -
  • Toast your panko breadcrumbs briefly in a dry skillet before mixing with butter—this pre-toasting ensures maximum crispness and prevents a soggy top.
  • Grate your cheese fresh from a block rather than using pre-shredded; the anti-caking agents in pre-shredded cheese prevent smooth melting and can make your sauce slightly lumpy.
  • Reserve a cup of pasta cooking water before draining—if your cheese sauce seems too thick, a splash of this starchy water loosens it perfectly without diluting the flavor.
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