Creamy Bacon Mac and Cheese

This creamy bacon mac and cheese is one of those recipes I’ve made so many times that I’ve never actually measured anything. A box of elbows, a pound of white American cheese, some butter, a splash of milk and crispy bacon… that’s pretty much how I’ve always made it.

But it deserved an actual recipe because it’s SO good. It’s super creamy, ridiculously easy and reminds me a lot of Panera mac and cheese… except we’re adding crispy bacon because obviously that makes it better.

As an Amazon Associate I earn from qualifying purchases.

Creamy Bacon Mac and Cheese Without a Roux

There’s no roux and no cheese sauce to make on the stove. Everything gets layered right in the baking dish, baked until the cheese is melted and just starting to brown, then stirred together with crispy bacon at the end.

The white American cheese is what makes this creamy bacon mac and cheese so smooth and creamy without needing to make a traditional cheese sauce.

Why White American Cheese?

Sometimes you just have to embrace your slightly trashy side… and buy the American cheese. Trust me on this one. It melts ridiculously smooth and gives this mac and cheese that super creamy texture without making a roux or messing around with a separate cheese sauce. Fancy cheese has its place… this just isn’t it.

A Little Tip for Leftovers

This mac and cheese is definitely best right out of the oven, but the leftovers are still really good. When reheating, add a splash of milk to the pan while it warms up. It helps loosen everything back up and brings back that creamy texture.

Creamy Bacon Mac and Cheese

An incredibly creamy baked mac and cheese made with white American cheese, butter and milk, then finished with crispy bacon. No roux or homemade cheese sauce required.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound 16 oz elbow macaroni
• 1 pound 16 oz white American cheese, sliced or torn into pieces
• 4 tablespoons butter cut into thin pats
• 1/4 cup whole milk
• 6 slices bacon
• Salt for the pasta water

Method

 

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just under al dente, about 1–2 minutes less than the package directions. Drain well.
3. Spread half of the cooked macaroni into a 9×13-inch baking dish.
4. Layer half of the white American cheese over the macaroni.
5. Add the remaining macaroni and top with the remaining cheese.
6. Arrange the butter pats evenly over the top. Pour the milk evenly over the pasta and cheese.
7. Bake uncovered for about 20 minutes, or until the cheese is completely melted and the top is just beginning to brown.
8. Meanwhile, cook the bacon until crispy. Drain and crumble or chop into small pieces.
9. Remove the mac and cheese from the oven and stir thoroughly, combining the melted cheese, butter and milk with the pasta.
10. Stir in the crispy bacon.
11. Return to the oven for another 1–2 minutes, until everything is hot, then serve immediately.

Notes

For leftovers, add a splash of milk before reheating. Stir as it warms to help restore the creamy consistency.

Looking for another easy dinner? Try my Pressure Cooker Sausage and Gnocchi next… it’s another easy comfort-food dinner and especially good for a busy weeknight.