Creamy Macaroni Cheddar Bacon (Printable)

Tender macaroni in cheddar sauce combined with smoky bacon and beef for a rich, comforting meal.

# What You’ll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Meat

02 - 7 oz smoked bacon, diced
03 - 14 oz ground beef

→ Sauce

04 - 3 tbsp unsalted butter
05 - 3 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 9 oz sharp cheddar cheese, grated
08 - 3.5 oz mozzarella cheese, grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt, plus more to taste

→ Topping (optional)

14 - 1/2 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Set the oven temperature to 375°F.
02 - Boil salted water in a large pot and cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside.
04 - Using the same skillet, cook ground beef over medium heat until browned and cooked through, breaking up meat with a spoon. Drain excess fat.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in milk, stirring constantly until smooth. Continue cooking until sauce thickens, about 5 minutes.
07 - Remove sauce from heat. Stir in cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, black pepper, and salt until fully melted and smooth.
08 - In a large mixing bowl, combine cooked macaroni, crispy bacon, browned beef, and cheese sauce. Mix until evenly coated.
09 - Grease a 9x13 inch baking dish and transfer the mixture evenly into it.
10 - Mix panko breadcrumbs with melted butter and sprinkle evenly over the macaroni mixture.
11 - Bake in the preheated oven for 15 to 20 minutes until the topping is golden and bubbling.
12 - Sprinkle chopped fresh parsley on top before serving.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you spent hours at the stove.
  • The bacon and beef add real substance, so it actually feels like a complete meal.
  • You can have it on the table in 45 minutes, from pantry to plate.
02 -
  • Don't skip the Dijon mustard—it sounds strange but it's what prevents the sauce from tasting flat and one-dimensional.
  • Keep the pasta slightly underdone because it continues cooking in the oven and absorbs the sauce.
  • If your sauce breaks or looks grainy, turn off the heat and whisk in a splash of cold milk to smooth it out.
03 -
  • Use a whisk, not a spoon, when building the sauce—it prevents lumps and keeps you in control.
  • Grate your cheese fresh from a block instead of using pre-shredded; it melts smoother without any gritty texture.

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