Macaroni and Cheese With Bacon

Bacon mac and cheese
The Spruce
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
502 Calories
30g Fat
36g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 502
% Daily Value*
Total Fat 30g 38%
Saturated Fat 16g 82%
Cholesterol 82mg 27%
Sodium 747mg 32%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 22g
Vitamin C 2mg 10%
Calcium 439mg 34%
Iron 2mg 11%
Potassium 320mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cooked bacon adds smoky flavor to the cheese and breadcrumb topping in this flavorful and creamy macaroni and cheese casserole. Feel free to make it without the addition of green onions. I thought they went well with the bacon flavor, but if you're not a fan of onions, you can leave them out.

Serve this macaroni and cheese with sliced tomatoes or a tossed salad for a satisfying family meal.


Click Play to See This Easy Macaroni and Cheese With Bacon Recipe Come Together


  • 6 strips bacon

  • 2 cups (8 ounces) elbow macaroni

  • 5 tablespoons (2 1/2 tablespoons) unsalted butter, divided

  • 4 green onions, thinly sliced

  • 1 dash garlic powder

  • 1/4 cup all-purpose flour

  • 2 1/2 cups milk

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups (8 ounces) sharp cheddar cheese, divided

  • 1 cup soft breadcrumbs

Steps to Make It

  1. Gather the ingredients.

  2. Place a large skillet over medium heat. When the skillet is hot, add the bacon.

    Frying bacon.
     The Spruce
  3. Cook until the bacon is browned and crisp, turning frequently.

    Browned bacon.
     The Spruce
  4. Remove the bacon to a paper towel-lined plate to drain. Set aside.

    Draining bacon.
     The Spruce
  5. Cook macaroni in boiling salted water following package directions.

    Boiling macaroni.
     The Spruce
  6. Drain the macaroni in a colander, rinse with hot water, and set aside.

    Straining macaroni.
     The Spruce
  7. Heat oven to 350 F (180 C/Gas 4).

  8. Lightly grease a 2 1/2-quart baking dish.

    Greased casserole dish.
     The Spruce
  9. In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute.

    Melting butter, green onions and garlic powder.
     The Spruce
  10. Add the flour, to create the roux, and stir until well blended and smooth. Continue cooking, stirring, for 2 minutes.

    Adding flour to melted butter.
     The Spruce
  11. Gradually add the milk and cook, stirring, until thickened. Stir in salt and freshly ground black pepper, to taste.

    Adding milk to butter and seasonings.
     The Spruce
  12. Set 1/2 cup of the shredded cheese aside and stir the remaining 1 1/2 cups of cheese into the sauce. Continue cooking and stirring until the cheese has melted.

    Sauce for macaroni and cheese.
     The Spruce
  13. Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish.

    Macaroni and cheese sauce.
     The Spruce
  14. Crumble the bacon and sprinkle it evenly over the top of the casserole.

    Bacon crumble topped macaroni and cheese.
     The Spruce
  15. Sprinkle the reserved 1/2 cup of shredded cheddar cheese over the bacon.

    Shredded cheese on macaroni and cheese.
     The Spruce
  16. Melt the remaining 2 tablespoons of butter. Put the breadcrumbs in a small bowl and drizzle the butter over them. Toss the breadcrumbs lightly to coat with the butter.

    Breadcrumb mixture for mac 'n cheese topping.
     The Spruce
  17. Sprinkle the crumbs over the cheese and bacon.

    Baked macaroni and cheese with bacon.
     The Spruce
  18. Bake the macaroni and cheese casserole for 25 to 30 minutes, until lightly browned and bubbly.


  • Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown. However, you can use oil, which has a higher smoke point, but not much flavor.