Sometimes you just want comfort food — the real kind. Not lightened up, not "healthified," but the full-fat, creamy, cheesy, bacon-loaded kind that tastes like a hug in a bowl.

This Bacon Mac and Cheese is everything: gooey on the inside, crispy on top, smoky from the bacon, and absolutely impossible to resist. I’ve brought it to potlucks and gotten zero leftovers. I’ve made it for family movie night and had everyone go quiet — the kind of quiet where you know it’s really good.

Ingredients

For the macaroni:

• 8 oz elbow macaroni

• Salted water for boiling

For the cheese sauce:

• 4 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 1/2 cup Parmesan cheese, grated

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• Pinch of smoked paprika (optional)

For the bacon topping:

• 6 slices thick-cut bacon, chopped and cooked crispy

• Optional: 1/2 cup panko breadcrumbs tossed in melted butter

Instructions

1. Cook the pasta
   Boil macaroni in salted water until al dente. Drain and set aside.

2. Make the bacon
   Cook chopped bacon in a skillet until crispy. Drain on paper towels. Set aside.

3. Make the cheese sauce
   In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux. Slowly add milk and cream, whisking constantly until smooth and thickened (about 5 minutes).

4. Add cheese + seasoning
   Stir in cheddar, mozzarella, Parmesan, garlic powder, black pepper, and paprika. Mix until melty and smooth.

5. Combine with pasta
   Stir cooked macaroni into the cheese sauce. Fold in half of the crispy bacon.

6. Optional: Bake it
   Pour into a buttered baking dish. Top with remaining bacon and breadcrumbs. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

7. Serve HOT
   Dish it up while it’s extra gooey. Seconds are basically guaranteed.

Sarah’s Tips

• Want it extra creamy? Use Velveeta along with sharp cheddar.

• Add a dash of hot sauce to the cheese sauce for subtle heat.

• Make it ahead and bake when you're ready — just add a splash of milk before reheating.

• Leftovers (if you’re lucky) reheat great in the oven with foil on top.

Nutrition (per serving)

• Calories: ~600

• Carbs: 40g

• Fat: 40g

• Protein: 20g

• Fiber: 1g

• Sugars: 4g

• Sodium: ~700mg