Comfort Food Mac and Cheese (Printable Version)

A creamy macaroni and cheese baked with a crispy bacon crumb topping for a smoky, satisfying dish.

# What You’ll Need:

→ 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 bacon
14 - 2 oz panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped, optional

# Method:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish and set aside.
02 - Cook elbow macaroni in large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Bring to gentle simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Remove from heat and stir in cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne, salt, and pepper. Mix until smooth and fully combined.
06 - Toss cooked pasta with cheese sauce until evenly coated. Pour into prepared baking dish.
07 - Cook bacon in skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
08 - Combine panko, melted butter, crumbled bacon, and parsley in bowl. Sprinkle evenly over macaroni mixture.
09 - Bake for 25 to 30 minutes until golden brown and bubbling. Allow to cool 5 to 10 minutes before serving.

# Expert Hints:

01 -
  • The three-cheese blend creates a depth that single-cheese versions can't touch, with sharp cheddar cutting through the richness perfectly.
  • Crispy bacon crumbs give you that textural contrast that keeps you coming back for one more bite.
  • It comes together in under an hour, so you can actually make this on a weeknight without stress.
02 -
  • Don't let your roux brown—it'll taste bitter and muddy instead of clean and rich, so keep that heat at medium and stir constantly.
  • Tasting the sauce before it goes in the oven is non-negotiable; the pasta and breadcrumbs will mute the flavors, so season it slightly bolder than you normally would.
03 -
  • Cook your bacon the morning of and store it in an airtight container; crispy bacon reheats beautifully in a dry skillet, and starting ahead takes pressure off final preparation.
  • Make the full cheese sauce and set it aside for up to 2 hours; reheating it gently with a splash of milk brings it back to silky life without any separation.
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