Four Cheese Bacon Mac

This Creamy Bacon Mac and Cheese feeds a crowd and makes wonderful leftovers. Perfect for family dinners and dinner parties! 

There’s nothing more comforting and satisfying than a delicous bowl of mac and cheese.  This Four Cheese Bacon Mac and Cheese may be a more “grown up” version with a homemade roux, four different types of cheese, and crispy bacon but don’t worry, it is still hungry husband and picky kid approved! 

What’s in Bacon Mac and Cheese? 

To make this homemade mac and cheese with bacon, you’ll need the following: 

• Pasta of choice
• Cooked bacon
• Butter
• Flour
• Milk
• Onion powder
• Salt and pepper
• Shredded cheese (I used cheddar, Colby Jack, and mozzarella)
• Kraft American cheese slices 

How to Make Bacon Mac and Cheese

1. Cook pasta according to package instructions. 
2. In a medium saucepan, melt butter and flour together over medium heat.
3. Slowly whisk in the milk, pouring in a thin stream and stirring constantly.
4. Stir in the onion powder, salt, and pepper. Simmer for 2 minutes. 
5. Whisk in cheese slices and most of the shredded cheese mixture. 
6. Combine cooked pasta and cheese sauce. 
7. Spoon half the 4 cheese mac and cheese into a greased baking dish, then sprinkle with shredded cheese blend and diced bacon. 
8. Repeat this layering process one more time. 
9. Bake until the cheese is bubbly. 

What’s the Best Pasta for Mac and Cheese? 

I like using cavatappi pasta — it’s a little fancier than your usual macaroni noodle, but you could use whatever shape you prefer!  

How to Reheat Mac and Cheese

Leftovers of this baked mac and cheese with bacon can be reheated in the oven or in a saucepan over low heat. I try to avoid using the microwave as that usually results in rubbery pasta. 

Tips for Making Mac and Cheese with Bacon

You can use any kind of bacon you’d like in this recipe — turkey, pork, flavored, etc. Just use a bacon you think sounds good! 

Be sure to cook the bacon until crisp. I like to arrange it on a rimmed foil-lined baking sheet and bake at 425ºF for 15 minutes.

Feel free to mix and match the four cheeses used in this creamy bacon mac and cheese recipe. 

More Homemade Mac and Cheese Recipes: 

• Green Chile Macaroni and Cheese
• Creamy Jalapeño Macaroni and Cheese
• Spicy Pimento Cheese Mac
• Southwest Chili Mac

Four Cheese Bacon Mac

4.35 from 40 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12

Calories: 419kcal

Author: Emily Grace

Ingredients

• ▢ 1 lb cavatappi pasta
• ▢ 6 slices bacon , cooked and diced
• ▢ 2 tbsp butter
• ▢ 2 tbsp flour
• ▢ 2 cups milk
• ▢ 1/4 tsp onion powder
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1/2 lb sharp cheddar cheese , shredded
• ▢ 1 cup colby-jack cheese , shredded
• ▢ 1 cup mozzarella cheese , shredded
• ▢ 6 slices Kraft American cheese

Cook ModePrevent your screen from going dark

Instructions

• Cook bacon as desired. (I like to arrange on a rimmed baking sheet lined with foil and bake at 425ºF for 15 minutes.)
• Heat oven to 350 degrees F. Coat a 3qt baking dish with nonstick cooking spray.
• Cook cavatappi pasta as directed on the package. (Make sure to lightly salt the water.)
• In a medium saucepan, melt butter and flour together over medium heat.
• Slowly whisk in the milk, pouring in a thin stream and stirring constantly.
• Stir in onion powder, salt, and pepper.
• Allow milk mixture to come to a boil, then reduce heat and simmer two minutes.
• In a large bowl, toss together cheddar, colby-jack, and mozzarella.
• Whisk in sliced cheese and 1 1/4 cups of cheddar mixture. Remove from heat.
• Toss the bacon pieces in with remaining cheddar mixture.
• Combine pasta and cheese sauce, toss to coat.
• Pour half into prepared dish and sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
• Bake for 20 minutes, until cheese is bubbly.

Nutrition

Calories: 419kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 575mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 585IU | Calcium: 422mg | Iron: 0.9mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!