Easy Creamy Macaroni and Cheese with Bacon

This easy, creamy macaroni and cheese is packed full of flavor. Smoked gouda and white cheddar pair to give this dish a sharp and smoky bite while heavy cream mixes with the cheeses to make an extra creamy sauce. This macaroni and cheese is going to be a new favorite weeknight meal.

This macaroni and cheese recipe is easy, versatile, and delicious. This dish works great as a side dish or main dish and can easily be changed to include whatever cheeses you have on hand or prefer. I love the smoky bite and creaminess of smoked gouda and the sharpness of extra sharp white cheddar.

Ingredients:

Unsalted butter

All-purpose flour

Heavy Cream- I’ve used whole milk when I’ve been in a pinch and didn’t have heavy cream and it still turned out delicious, although I’d highly recommend the heavy cream for maximum creaminess.

Smoked paprika

Ground mustard

Garlic powder

Salt, pepper

Sharp White cheddar cheese and smoked gouda- You can use other cheeses as well. You’ll want to shred the cheese yourself, instead of buying pre-shredded cheese, because the pre-shredded has anti-caking agents added to it that prevent it from melting correctly.

Elbow macaroni noodles- Or any kind of small pasta that you prefer, preferably a shape that holds onto the cheese sauce well. Rotini is another good choice.

Bacon

How to make macaroni and cheese:

Step 1: First, cook the bacon. I like to cook my bacon in the oven because it is less messy than doing it on the stove. Bake at 450 degrees for 15 minutes. Drain the fat, crumble into small pieces, and set aside.

Step 2: Boil the water for pasta. Cook the macaroni per package instructions, drain, and set to the side.

Step 3: Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and whisk for 1 minute to get rid of the raw flour taste.

Step 4: Add the cream and bring to a simmer. Simmer until it starts to thicken.

Step 5: Add the seasonings and cheeses. Stir the mixture until the cheese is completely melted.

Step 6: Stir the cooked macaroni noodles into the cheese mixture.

Step 7: Stir in 2/3 of the cooked bacon and save the remaining bacon to sprinkle across the top.

Step 8: Pour your pasta mixture into a greased 9×13 pan.

Step 9: In a small bowl, combine panko breadcrumbs and melted butter. Spread evenly across the top of the macaroni.

Step 10: Bake at 350 degrees Fahrenheit for 20 minutes. If the top is not golden enough after 20 minutes, place under the broiler for 2-3 minutes, keeping an eye on it. Sprinkle the remaining bacon on top before serving.

What kind of cheese is best for macaroni and cheese?

White cheddar, gouda, gruyere, sharp cheddar, fontina and mozzarella all produce very creamy and flavorful macaroni and cheese.

Storage:

This macaroni and cheese stores well in the refrigerator for up to 5 days.

Make Ahead:

You can easily make this macaroni and cheese up to two days in advance, just don’t add the topping or bake until you’re ready to serve it. To make ahead, prepare through step 8, cover tightly and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature for 20 minutes and then add the topping and bake.