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Creamy bacon mac and cheese with white American cheese and crispy bacon

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.