Comfort Mac Cheese Bake (Printable Version)

Rich and creamy mac and cheese baked with a crispy bacon crumb topping for comforting smoky flavor.

# Ingredient List:

→ 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 - ½ 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 - ½ teaspoon garlic powder
11 - ¼ teaspoon cayenne pepper
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

# Step-by-Step Instructions:

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 boil. Add elbow macaroni and cook until just al dente, approximately 8 minutes. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth paste.
04 - Gradually whisk milk and heavy cream into the roux. Continue stirring and bring to a gentle simmer until thickened, approximately 3 to 4 minutes.
05 - Remove from heat. Add cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne pepper, salt, and pepper. Stir until completely smooth and all cheese is melted.
06 - Toss cooked macaroni with cheese sauce until evenly coated. Transfer to prepared baking dish and spread in an even layer.
07 - Cook bacon in a skillet over medium heat until crispy, approximately 8 minutes. Transfer to paper towels and allow to cool, then crumble into bite-sized pieces.
08 - In a small bowl, combine panko breadcrumbs, melted butter, crumbled bacon, and fresh parsley. Mix until breadcrumbs are evenly moistened.
09 - Sprinkle bacon-panko mixture evenly over macaroni and cheese. Bake for 25 to 30 minutes until top is golden brown and edges are bubbling.
10 - Remove from oven and allow to rest for 5 to 10 minutes before serving. This cooling period allows the dish to set and makes portioning easier.

# Expert Advice:

01 -
  • The three-cheese blend creates a depth that's impossibly creamy without feeling heavy or one-note.
  • Bacon crumbs add a crispy, smoky contrast that makes every forkful interesting instead of predictable.
  • It comes together in under an hour but tastes like you've been tending a pot all afternoon.
02 -
  • The roux is everything—if you cook the flour too long or too quickly, your sauce will either break or stay grainy, so medium heat and constant whisking are non-negotiable.
  • Don't skip the cooling time; I learned this the hard way by serving it straight from the oven and watching it slump across everyone's plates.
03 -
  • Add a tiny pinch of smoked paprika to the cheese sauce for an extra layer of depth—you won't taste paprika specifically, but you'll taste something sophisticated you can't quite name.
  • If the sauce seems too thick after adding cheese, whisk in milk a tablespoon at a time; if it's too thin, let it simmer another minute or two before you pour it over the pasta.
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