Easy Baked Bacon Mac and Cheese Recipe
I don’t know about you, but whenever I’m not sure what to make for dinner, I end up circling back to mac and cheese. It’s easy, everyone eats it, and adding bacon makes it feel a little more like a “real” meal.
This baked version has become my go-to because the sauce comes together quickly, and the oven does most of the work. If you need something comforting but still simple, this recipe is a good choice.
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This baked bacon mac and cheese is hearty enough for weeknights but special enough for sharing, and it reheats beautifully if you’re lucky enough to have leftovers.
How to Make Baked Bacon Mac and Cheese
Here are the ingredients you need to make this baked macaroni and cheese recipe, plus step by step instructions for how to make it.
Ingredients
- 16 oz elbow macaroni
- 1 lb bacon cooked and crumbled
- 3 Tbsp butter
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 12 oz evaporated milk
- ½ cup heavy whipping cream
- ⅔ cup milk
- 3 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 2 Tbsp chopped chives
- Salt and pepper to taste
Step by Step Instructions
1. Preheat your oven to 350°F so it’s ready when the pasta and sauce come together.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain well and keep for later.
3. In a separate large pot, melt the butter over medium heat.
4. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
5. Pour in the evaporated milk, heavy cream, and regular milk, stirring to blend them into a smooth base.
6. Season the mixture with onion powder, garlic powder, and salt and pepper to taste. Let it gently simmer for about 5 minutes to thicken slightly.
7. Add the cheddar and Gruyere cheeses, stirring until they fully melt and the sauce becomes creamy.
8. Fold in the cooked macaroni and about two-thirds of the crumbled bacon, making sure everything is evenly coated.
9. Transfer the mixture to a 9×13 baking dish, spreading it out into an even layer.
10. Bake for 25 minutes. If you want a browned top, broil for a few more minutes.
11. Remove from the oven and garnish with chopped chives and the remaining bacon.
12. Let it cool slightly, then serve.
By the time this comes out of the oven, the bacon’s crisp, the cheese is melted, and the whole kitchen smells like you actually tried, without you having to do much. It’s the kind of dish you set on the table and people just start serving themselves. If you end up sneaking a spoonful before it cools down, trust me, you’re not the only one who does that. Enjoy it warm, and save a little for lunch if you can.
Baked Bacon Mac and Cheese Recipe
Ingredients
- 16 oz elbow macaroni
- 1 lb bacon cooked and crumbled
- 3 Tbsp butter
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 12 oz evaporated milk
- ½ cup heavy whipping cream
- ⅔ cup milk
- 3 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
- 2 Tbsp chopped chives
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F so it’s ready when the pasta and sauce come together.
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain well and keep for later.
- In a separate large pot, melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the evaporated milk, heavy cream, and regular milk, stirring to blend them into a smooth base.
- Season the mixture with onion powder, garlic powder, and salt and pepper to taste. Let it gently simmer for about 5 minutes to thicken slightly.
- Add the cheddar and Gruyere cheeses, stirring until they fully melt and the sauce becomes creamy.
- Fold in the cooked macaroni and about two-thirds of the crumbled bacon, making sure everything is evenly coated.
- Transfer the mixture to a 9×13 baking dish, spreading it out into an even layer.
- Bake for 25 minutes. If you want a browned top, broil for a few more minutes.
- Remove from the oven and garnish with chopped chives and the remaining bacon.
- Let it cool slightly, then serve.
