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Bacon Mac n’ Cheese

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  • Total Time: 45 minutes


  • ~1 pound of bacon (about 15 strips)
  • 4 cups of uncooked macaroni
  • 1/2 stick (1/4 cup) of butter
  • 1/4 cup flour
  • 2 1/2 cups of milk (I used 2%)
  • 1 1/2 teaspoons of dry mustard
  • 1 egg, beaten
  • 1 pound of sharp cheddar cheese, grated and divided
  • salt & pepper to taste


  1. Cook the bacon and set aside to cool.
  2. Cook the macaroni to al dente. You want it to be slightly under done since it will cook a bit more in the oven.
  3. In a large pot, melt the butter over medium heat and then whisk in the flour. Cook for 3 minutes, stirring constantly.
  4. Add in the milk and mustard, stir good. Cook until the sauce has thickened up quite a bit, about 5 minutes and then reduce heat to low.
  5. Take a few tablespoons of the sauce and pour into the egg while whisking. Let that cool a bit and then add it into the pan with the sauce. Stir.
  6. Add in a cup and a half of the cheese (saving the rest for topping) and continue to stir until all of the cheese is completely melted.
  7. Before adding S&P (or any extra spices) taste the cheese sauce to see how you would like it. It may be salty enough for your liking and you’ll only want a bit of pepper. S&P to taste.
  8. Pour cooked macaroni into the cheese sauce, stir, and then pour into a casserole dish.
  9. Chop bacon, stir into the macaroni and cheese, and then spread the mixture evenly out among the dish.
  10. Top with cheese and bake at 350 degrees F for 25 minutes.
  11. ENJOY!


adapted from The Pioneer Woman

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes