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Packed with flavor from a creamy homemade cheese sauce, crispy bacon, and buttery breadcrumbs, my Southern Baked Bacon Mac and Cheese recipe will change the way you think about baked mac and cheese recipes. It's easy, tasty, and best of all, cheesy, the ultimate comfort food! Ready in 1 hour to serve with your weeknight suppers or over the holidays. It's the perfect Thanksgiving mac and cheese!
Jump to:
- Southern Baked Mac and Cheese
- Why you'll love my baked mac and cheese with bacon
- Southern Style Mac and Cheese Ingredients
- Best Cheese for Mac and Cheese
- How to Make Baked Mac and Cheese
- Creamy Baked Mac and Cheese Expert Tips
- Topping for Mac and Cheese
- Bacon Mac and Cheese Recipe FAQ
- Mac and Cheese for Thanksgiving
- Reheating and Freezing Mac and Cheese
- Mac and Cheese Recipes
- Bacon Mac and Cheese
- Reviews
Southern Baked Mac and Cheese
If there's one dish my kids never seemed to get tired of when they were growing up, it was my recipe for mac and cheese. Honestly, it was my most requested dinner whenever they had friends over.
And, I can't blame them! My homemade macaroni and cheese is a specialty of mine. I love that creamy cheese sauce, crispy breadcrumbs, and the blend of seasonings I've spent years refining to find the perfect balance.
Since then, I've tweaked the recipe to be more and more Southern-inspired. This mac and cheese is a Southern mac and cheese, with crispy, smoky bacon, spicy jalapenos, and sweet sauteed bell peppers. I know you're going to love it! Try making it over the holidays to serve with your favorite turkey recipe, and you'll never want to make baked mac and cheese any other way.
Why you'll love my baked mac and cheese with bacon
It's creamy, but not heavy
It's creamy, but not too rich! A lot of baked macaroni recipes call for eggs and heavy cream. Personally, I find this makes the mac and cheese too heavy. My recipe for mac and cheese with bacon uses cheese, milk, and butter, resulting in perfectly creamy macaroni and cheese that isn't too heavy.
Packed with flavor - no bland mac and cheese here
It's loaded with flavor. If you've ever been disappointed by a macaroni, trust me, I understand. My recipe, though, is loaded with seasonings that bring out the best in every bite. You will not be disappointed by this southern baked mac and cheese.
The perfect balance of cheeses
It uses the perfect blend of cheeses. Just one type of cheese isn't enough for making the perfect mac and cheese! Using my blend, you'll have a balance of salty, savory, and sharp that plays perfectly with garlic and bacon.
Hide veggies for picky eaters
Hide veggies in it! You can sneak spinach, kales, peas, or broccoli into this easy baked mac and cheese. They'll taste fantastic covered in cheese, so you might just get your picky eaters to eat their greens.
Southern Style Mac and Cheese Ingredients
- Bacon: You can make it ahead of time if you want! I like to air fry bacon for crispy, easy bacon.
- Macaroni Noodles: I use elbow macaroni or Cavatappi noodles! Both are delicious and hold sauce well.
- Unsalted butter: I recommend unsalted butter, so you can control the salt content more easily.
- Milk: 2% or whole milk will work great. I don't recommend heavy cream; it's too rich and can leave you feeling bloated!
- Garlic: Whole, fresh garlic cloves work much better than garlic powder for a flavorful dish like this! The powder runs the risk of getting completely lost.
- Dried thyme: The thyme will be added to the milk to soak, which infuses every bit of this dish with flavor.
- Bay leaf: Like the thyme, a bay leaf is added to the milk to ensure the most depth of flavor.
- Onion: Using a fresh onion will add a lot more complex flavors to this macaroni that onion powder alone would miss out on! For a macaroni recipe with a strong combination of flavors, it stands up well.
- Mustard powder: This is critical to a delicious classic Southern mac and cheese. It emphasizes the best flavors and brings out a unique sharpness!
- Jalapeno pepper: Use a fresh jalapeno, not pickled. The amount of cheese means the jalapeno won't be too spicy but adds a great kick.
- Red bell pepper: This is optional, but incredibly delicious! It adds a sweet juiciness that pairs especially well with bacon.
- All-purpose flour: A little flour helps thicken the sauce. If you want, you can use gluten-free flour.
- Kosher salt: Add salt to the pasta water to flavor the pasta, then add more sparingly! Cheese and bacon are salty!
- White pepper: If you have it, white pepper is uniquely hot; sharper than black pepper and perfect for creamy sauces.
- Sharp cheddar cheese: Use white cheddar for the best flavor, or sharp orange cheddar if your kids only like orange cheese!
- Aged gouda cheese: Aged gouda has a lusciously creamy texture and a mild flavor that mellows out the sharper cheeses!
- Cream cheese: The perfectly creamy, smooth texture of cream cheese helps bind together the sauce into a silky sauce.
- Parmesan cheese: Parmesan adds a salty, nutty layer to the cheese sauce. Use a block of Parmesan and grate it yourself; the flavor is much deeper than the green shaker bottle cheese.
- Breadcrumbs: You can use any sort of breadcrumb. I recommend plain or, even better, crushed Ritz crackers!
Best Cheese for Mac and Cheese
For this baked mac and cheese with bacon, I use a combination of sharp cheddar, aged gouda, cream cheese, and Parmesan cheese. These cheeses pair so well with bell pepper and Jalapenos, and come together to create an incredibly creamy mac and cheese sauce.
But, you can use any kind of cheese you like as long as it melts well. Emmental, fontina, and gruyere work well as well in this southern baked macaroni, and I have also used monterey jack and colby jack when they're what I have on hand.
Isabel's Top Tip
The most important part of choosing a cheese for mac and cheese is shredding it yourself. Pre-shredded cheese is coated with an anti-caking agent that makes sauces clumpy. Make sure to shred your own for the best texture!
How to Make Baked Mac and Cheese
- Preheat the oven to 375°F. In a large pot on the stove, bring water to a boil and salt it generously. Add pasta and cook for approximately 5 minutes. After 5 minutes, drain the pasta.
- While the pasta is still warm, toss it with 4 Tablespoons butter in a large bowl, and set aside.
- In a large skillet, combine milk, garlic, thyme, bay leaf, onion, and dry mustard. Cook over medium-low heat until the milk starts to steam, about 10 minutes.
- At this point, remove the pan from the heat. Let it sit for about 15 minutes while you complete the following steps, so the flavors infuse in the milk.
- Cook the bacon in a skillet until crispy on each side to your liking. Remove from the skillet and let the bacon drain on a plate lined with paper towels.
- Saute the jalapeño and bell pepper in the same skillet until soft. Once soft, remove to a small bowl and wipe the skillet clean.
- Strain the milk, and discard the solid infusers.
- Add the remaining butter to your clean skillet, and melt fully. Once melted, add flour and whisk over medium heat for 4-5 minutes to create a roux. Do not let it brown. For a full guide to making a roux, see my roux for mac and cheese.
- Very slowly whisk the infused milk into the roux. Make sure to do this slowly to avoid any clumps. Continue to cook while whisking constantly, until thickened, about 5 minutes.
- Remove the skillet from heat and season with kosher salt and white pepper.
- Add the cream cheese, cheddar, and gouda cheese to the mixture. Stir until all the cheese melts and reaches the consistency of a cheese sauce.
- Add the cooked pasta, peppers, and half of the bacon. Stir until thoroughly combined.
- You can bake this in the skillet (as long as it is oven-safe), or transfer your Southern style mac and cheese to an oven-proof casserole dish. This is up to your preference!
- In a medium bowl, combine Parmesan cheese and breadcrumbs.
- Sprinkle the breadcrumb mixture over the top of the dish. Top with remaining bacon.
- Bake for 25-30 minutes or until bubbly and golden brown on top.
- Let the baked mac and cheese rest for 15 minutes before serving. Enjoy!
Creamy Baked Mac and Cheese Expert Tips
- Make sure to slowly add the milk while stirring so it doesn't curdle. Mix it in gradually while stirring and not all at once, or your sauce will break.
- Slowly add the cheese, too- only half a cup at a time, while mixing. Otherwise, it may also curdle.
- To save some time, make the bacon ahead of time using my air fryer bacon recipe or your preferred homemade bacon.
Topping for Mac and Cheese
Along with the crispy bacon topping of this baked mac and cheese recipe, you can add other toppings for mac and cheese, too! Try these ideas:
- Veggies: Adding veggies like broccoli, peas, sauteed spinach, or sun-dried tomatoes adds to the depth of flavor in baked macaroni and cheese, and is also great for fitting a serving of greens into a kid-friendly dinner.
- Different cheeses: Try out different cheeses for the topping! Cheddar, Swiss, and Parmesan make for a filling combination that pairs very well with smoky bacon.
- Sliced green onions: One of my personal favorites to add to mac and cheese is sliced green onions. It adds a sharp, onion-y bite without being overpowering.
Bacon Mac and Cheese Recipe FAQ
Absolutely. To make southern style mac and cheese in advance, prepare the mac and cheese as instructed, but do not top with breadcrumbs or bacon. Add the mac and cheese to a baking dish and allow to cool. Once cooled, wrap tightly and store in the refrigerator for up to 3-4 days. When ready to bake, add the breadcrumbs and bacon, and bake as instructed for about 30-35 minutes, or until browned and bubbly on top and heated through.
No ingredients need to be adjusted. For example, if you want to make double the servings, simply double the ingredients used and separate it into two baking dishes. Depending on the size of your skillet, you may not be able to prepare it all at once, however.
If you don't want to use white pepper, or don't have any on hand, feel free to use other spices, such as black pepper or a dash of cayenne pepper (though this will make your mac and cheese even hotter!).
Mac and Cheese for Thanksgiving
I love, love, love serving my Southern Baked Mac and Cheese over the holiday season. Everyone always asks for the recipe, and it tastes amazing paired with our favorites, like ham and turkey. Here are some suggestions for what to serve it with over the holidays:
Reheating and Freezing Mac and Cheese
- Freezer: You can freeze mac and cheese right in the baking dish. First, allow it to cool completely. Then, wrap tightly in plastic wrap and aluminum foil and store in the freezer. Label with the freezing date. It will last for up to 3 months in the freezer and can be reheated in the oven at baking temperature after thawing.
- Refrigerator: Baked mac and cheese should be packed away in an airtight container and placed in the fridge for up to 4 days.
- Reheating: To reheat macaroni and cheese, place a serving in a bowl in the microwave. To ensure it stays moist, add a splash of milk to the bowl.
- Thawing: Thaw frozen macaroni in the fridge overnight. Or, cook from frozen by baking for an extra 10 minutes!
Mac and Cheese Recipes
Bacon Mac and Cheese
Equipment
- 1 Skillet
- Casserole dish optional
Ingredients
- 1 pound thick-cut bacon - cut into ½-inch pieces
- 1 pound cavatappi noodles - or elbow noodles
- 8 Tablespoons unsalted butter - divided
- 4 cups whole milk
- 1 clove garlic - smashed
- ½ teaspoon dried thyme
- 1 bay leaf - grated
- 1 small onion - peeled
- 1 teaspoon mustard powder
- 1 medium jalapeño pepper - seeded and diced
- 1 medium red bell pepper - seeded and diced
- 6 Tablespoons all-purpose flour
- kosher salt - to taste
- white pepper - to taste
- 3 cups grated sharp cheddar cheese
- 3 cups grated aged gouda cheese
- 8 oz block of cream cheese - cut into small pieces
- ½ cup parmesan cheese
- ¼ cup seasoned breadcrumbs
Instructions
- Preheat the oven to 375°F. In a large pot on the stove, bring water to a boil and salt it generously. Add pasta and cook for approximately 5 minutes. After 5 minutes, drain the pasta.1 pound cavatappi noodles
- While the pasta is still warm, toss it with 4 Tablespoons butter in a large bowl, and set aside.8 Tablespoons unsalted butter
- In a large skillet, combine milk, garlic, thyme, bay leaf, onion, and dry mustard. Cook over medium-low heat until the milk starts to steam, about 10 minutes.4 cups whole milk,1 clove garlic,½ teaspoon dried thyme,1 bay leaf,1 small onion,1 teaspoon mustard powder
- At this point, remove the pan from the heat. Let it sit for about 15 minutes while you complete the following steps, so the flavors infuse in the milk.
- Cook the bacon in a skillet until crispy on each side to your liking. Remove from the skillet and let the bacon drain on a plate lined with paper towels.1 pound thick-cut bacon
- Saute the jalapeño and bell pepper in the same skillet until soft. Once soft, remove to a small bowl and wipe the skillet clean.1 medium jalapeño pepper,1 medium red bell pepper
- Strain the milk, and discard the solid infusers.
- Add the remaining butter to your clean skillet, and melt fully. Once melted, add flour and whisk over medium heat for 4-5 minutes to create a roux. Do not let it brown.8 Tablespoons unsalted butter,6 Tablespoons all-purpose flour
- Very slowly whisk the infused milk into the roux. Make sure to do this slowly to avoid any clumps. Continue to cook while whisking constantly, until thickened, about 5 minutes.
- Remove the skillet from heat and season with kosher salt and white pepper.kosher salt,white pepper
- Add the cream cheese, cheddar, and gouda cheese to the mixture. Stir until all the cheese melts and reaches the consistency of a cheese sauce.3 cups grated sharp cheddar cheese,8 oz block of cream cheese,3 cups grated aged gouda cheese
- Add the cooked pasta, peppers, and half of the bacon. Stir until thoroughly combined.
- You can bake this in the skillet (as long as it is oven-safe), or transfer your Southern style mac and cheese to an oven-proof casserole dish. This is up to your preference!
- In a medium bowl, combine Parmesan cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the dish. Top with remaining bacon.½ cup parmesan cheese,¼ cup seasoned breadcrumbs
- Bake for 25-30 minutes or until bubbly and golden brown on top.
- Let the baked mac and cheese rest for 15 minutes before serving. Enjoy!
Notes
- You can use any types of cheese you prefer that melts well. Cheddar, Swiss, and Parmesan make for a filling combination that pairs very well with smoky bacon.
- Make sure to slowly add the milk while stirring so it doesn't curdle. Mix it in gradually while stirring and not all at once, or your sauce will break.
- Slowly add the cheese, too- only half a cup at a time, while mixing. Otherwise, it may also curdle.
- To save some time, make the bacon ahead of time using my air fryer bacon recipe or your preferred homemade bacon.
Andrea says
All I can say is ... YES, PLEASE!