Baked Mac and Cheese with Bacon
This baked mac and cheese with bacon is delicious and gooey, did I say it was topped with bacon! This creamy, cheesy, macaroni is easy to make for an unforgettable meal! This recipe is great for potlucks, BBQs, and parties. You can even make it ahead of time and freeze it for an upcoming event, which is great when you are always on the go! I have been asked repeatedly to make this Baked Mac and Cheese with Bacon for get togethers.
Equipment
- 9 x 13 Baking Dish
- Pots
Ingredients
- Salt (to taste)
- 1 lb. Elbow Macaroni
- 2 ½ Cups Milk
- 4 Tbsp. Butter
- ⅛ Tsp. Cayenne Pepper
- 1 Pk. Cream Cheese
- 8 oz. Sharp Cheddar Shredded (about 3 cups)
- 8 oz. Medium Sharp Cheddar Shredded (about 3 cups)
- 1 Tbsp. Onion Powder
- 1 Tbsp. Garlic Powder
- ¼ Tsp. Paprika
- 2 Small bags Bacon Bits
Instructions
- Preheat the oven to 425 degrees F.
- Heat the milk and seasonings in a large saucepan over medium heat until it just comes to a simmer, stir occasionally. Continue simmering until the milk is reduced to 1 1/2 cups, about 15 minutes.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 8 minutes.
- While waiting for the water to boil, add the cream cheese and butter to the milk pan and stir until melted.
- Whisk in the Cheddar a little at a time until all the cheese is melted and the sauce is smooth. Season to taste with salt if needed and keep warm until pasta is done.
- Strain pasta and reserve 1 3/4 cups of the pasta water. Set aside.
- Add the macaroni to a 13-by-9-inch baking dish and the reserved pasta water to the cheese saucepan and stir to combine. Pour over the pasta. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.)
- Sprinkle bacon bits evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly, about 10 minutes.
Notes
If you are freezing this recipe to cook later; pour the mixture into a foil baking pan and cover with a lid or foil. With a marker write the name of the recipe and these instructions:
Put in the fridge the night before cooking. Preheat oven to 425 degrees, cook for 10 minutes or until bubbly.