Creamy Macaroni Cheddar Bacon

There's something about the smell of bacon crisping in a skillet that makes everything feel like a celebration, even on a random Tuesday. My partner walked into the kitchen while I was working on this creamy mac and cheese, and the look on their face when they realized what was happening—that mix of hope and hunger—told me I'd struck gold with this one. It's the kind of dish that turns a simple dinner into an event, all while taking less time than you'd expect.

I made this for a dinner party once, worried the whole time that the sauce would break or the pasta would be mushy, but something about the Dijon mustard in there just holds everything together perfectly. My friend who usually orders takeout actually asked for the recipe, which never happens. That's when I knew this wasn't just comfort food—it was the kind of thing people actually want to learn how to make themselves.

Ingredients

• Elbow macaroni: 400 g keeps its shape and holds the sauce beautifully; don't overcook or it'll turn mushy.
• Smoked bacon: 200 g diced gives you that smoky depth without overpowering the cheese.
• Ground beef: 400 g adds heartiness and makes this feel like an actual main course.
• Unsalted butter: 3 tbsp for the roux, where it matters most; you control the salt level this way.
• All-purpose flour: 3 tbsp creates the roux that thickens the sauce into something creamy and luxurious.
• Whole milk: 700 ml is the base that makes this taste like you know what you're doing.
• Sharp cheddar cheese: 250 g grated brings the real flavor; sharp won't disappear into the background.
• Mozzarella cheese: 100 g grated adds stretch and smoothness without competing with the cheddar.
• Dijon mustard: 1 tsp is the secret ingredient that ties everything together and prevents the sauce from tasting one-note.
• Garlic powder and onion powder: 1/2 tsp each add depth without the texture of fresh pieces.
• Ground black pepper: 1/4 tsp keeps things balanced.
• Salt: 1/2 tsp plus more to taste—you'll adjust as you go.
• Panko breadcrumbs: 60 g for the topping gives you that golden, crispy finish.
• Fresh parsley: 2 tbsp chopped at the end brightens everything up.

Instructions

Get your mise en place ready:

Preheat the oven to 190°C and gather everything you'll need. Having your cheese grated and bacon diced before you start makes the actual cooking feel effortless.

Cook the pasta:

Bring a large pot of salted water to a boil and cook the macaroni until it's just shy of al dente. It'll continue cooking in the oven, so slightly underdone now is perfect.

Render the bacon:

In a large skillet over medium heat, cook the bacon until it's crispy and smells incredible. The rendered fat is liquid gold for flavor.

Brown the beef:

Add the ground beef to the same skillet and break it apart as it cooks until there's no pink left. This takes about 5-7 minutes and fills your kitchen with a savory aroma.

Make the roux:

In a separate saucepan, melt the butter over medium heat and whisk in the flour, cooking for about a minute until it smells toasty. This is your foundation for a silky sauce.

Build the sauce:

Slowly whisk in the milk, stirring constantly to avoid lumps, and let it simmer until it thickens enough to coat the back of a spoon. This should take about 5 minutes and you'll feel the sauce transform under your whisk.

Melt in the cheese:

Remove from heat and stir in both cheeses, the Dijon mustard, garlic powder, onion powder, pepper, and salt. The residual heat will melt everything into something smooth and luxurious.

Bring it together:

Combine the cooked pasta, bacon, beef, and cheese sauce in a large bowl and fold everything until evenly coated. This is where it stops being separate components and becomes something whole.

Transfer and top:

Pour the mac and cheese into a greased baking dish and mix the panko with melted butter before sprinkling it evenly across the top. This layer gets golden and crunchy while the inside stays creamy.

Bake:

Bake for 15-20 minutes until the top is golden and the edges are bubbling slightly. You'll know it's done when it looks irresistible.

Finish with garnish:

Scatter fresh parsley over the top just before serving for color and a hint of brightness against all that richness.

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The first time someone told me this tasted restaurant-quality, I realized it wasn't magic—it was just paying attention to details like not overcooking the pasta and letting the sauce thicken properly. That moment made me understand that cooking comfort food well is about respecting the process, not rushing through it.

Making It Your Own

This recipe is a strong foundation, but it's also forgiving enough to play with. If you love smoke, try smoked cheddar or add a pinch of smoked paprika; if you want it lighter, turkey bacon works beautifully and tastes just as good. You can even leave the meat out entirely and it'll still feel substantial thanks to the creamy sauce and pasta.

The Science of Creamy

There's a reason this stays creamy instead of breaking into grease and solids—the roux acts as an emulsifier that holds the milk and cheese together in harmony. Understanding that the flour isn't just thickening but actually stabilizing the sauce made me stop being nervous about cheese-based dishes. Once you get this technique down, you can apply it to mac and cheese variations forever.

What to Serve Alongside

The richness of this dish actually begs for something bright and fresh on the side, which is why I always pair it with a crisp green salad dressed simply with vinaigrette or steamed broccoli tossed with just a touch of garlic. It sounds like a contradiction but it's exactly what your palate needs after bites of this creamy, meaty pasta.

• A simple arugula salad with lemon dressing cuts through the richness perfectly.
• Roasted green vegetables on the side make the meal feel more balanced without making it less indulgent.
• If you're serving this at a dinner party, set out the sides first so people fill half their plate with greens.

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This is the kind of dish that transforms a regular night into something memorable, and it tastes even better the next day if you have leftovers. Make it, share it, and watch people's faces light up.

Common Recipe Questions

→ What type of pasta works best for this dish?

Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly.

→ Can I substitute the meats?

Yes, turkey bacon can replace smoked bacon for a lighter option, or omit meat for a vegetarian twist.

→ How can I make a gluten-free version?

Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative in the sauce.

→ What cheeses create the best sauce texture?

Sharp cheddar and mozzarella combine to offer a rich, smooth, and creamy consistency.

→ How is the crispy topping achieved?

Panko breadcrumbs mixed with melted butter are sprinkled on top before baking to create a golden, crunchy crust.