Bacon Mac and Cheese Casserole with Broccoli
A hearty baked mac and cheese casserole loaded with crispy bacon, tender broccoli, and a creamy buttermilk-sour cream custard binding elbow pasta and sharp cheddar. This one-dish comfort food combines crispy breadcrumb topping with molten cheese interior, delivering smoky, tangy, and rich flavors in every spoonful. The bacon adds savory depth while broccoli introduces fresh texture contrast. Perfect for weeknight dinners, potlucks, or feeding a crowd without fuss. What sets this version apart is the buttermilk-sour cream base, which creates a silkier, more custardy texture than typical cream-heavy recipes, while the dual cheddar blend—standard and sharp—builds complex cheese flavor. Eggs act as a binder, ensuring the casserole holds together cleanly when plated rather than staying soupy.
Ingredients
- 12 ounce elbow macaroni, cooked
- ½ cup salted butter
- 1 onion, diced
- 1 pound bacon, cooked and crumbled
- 4 ½ cup cheddar cheese, shredded
- 1 ½ cup broccoli florets
- 1 ¾ cup buttermilk
- 1 cup sour cream
- 1 teaspoon salt
- 2 teaspoon ground black pepper
- 2 egg, beaten
- 1 ½ cup sharp cheddar cheese, shredded
- 2 cup breadcrumbs
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
In a casserole dish, combine melted butter with cooked elbow macaroni.
- 3
Fold in diced onion, cooked bacon, cheddar cheese, and broccoli florets.
- 4
Add buttermilk, sour cream, black pepper, salt, beaten eggs, and sharp cheddar cheese. Stir until fully incorporated.
- 5
Top with remaining cheddar and sharp cheddar cheeses, then breadcrumbs.
- 6
Cover with greased foil and bake for 40 minutes.
- 7
Uncover and bake for 10-15 minutes until breadcrumb topping browns.
- 8
Rest briefly, then serve warm with fresh parsley if desired.
Tips
Cook bacon until crispy, then crumble it finely so pieces distribute evenly throughout the casserole rather than clumping. This ensures every forkful captures smoky flavor.
Combine wet ingredients (buttermilk, sour cream, eggs) in a separate bowl before folding into pasta. This prevents lumps and ensures the custard base coats pasta uniformly.
Let the assembled casserole rest 5 minutes after removing foil before final baking. This allows the top to brown evenly without the interior overcooking.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees F for 20-25 minutes until warmed through.
Assemble through topping step, cover, and refrigerate up to 1 day. Add 5-10 minutes to bake time if starting from cold.
Pair with a simple green salad dressed in vinaigrette, or serve alongside crusty bread and roasted asparagus.
Common Mistakes
Skip stirring butter into pasta before adding other ingredients to avoid uneven distribution and greasy pockets.
Do not add all eggs at once; beat them first to prevent cooking them into scrambled clumps when folded into warm pasta.
Avoid skipping the foil cover in the first 40 minutes; without it, the top browns too quickly before the interior sets.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this casserole ahead of time?
Yes. Assemble through the topping step, cover tightly, and refrigerate up to 1 day. Add 5-10 minutes to baking time when starting from cold. Do not freeze the assembled casserole as the egg custard does not thaw evenly.
What if I don't have buttermilk?
Substitute heavy cream or half-and-half at a 1:1 ratio. The result will be richer but less tangy. Alternatively, mix 1 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Can I freeze leftover casserole?
Freeze cooked portions in an airtight container up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350 degrees F for 25-30 minutes until warmed through. The texture softens slightly but remains acceptable.