Crispy Bacon Mac and Cheese Casserole with Three Cheeses
A rich, creamy casserole that classic mac and cheese with crispy bacon pieces and a blend of cheddar, Monterey Jack, and Parmesan cheeses. The homemade cheese sauce combines milk and heavy cream with aromatic herbs like sage and rosemary, while Dijon mustard adds a subtle tang. Topped with buttery panko breadcrumbs for textural contrast, this comfort food favorite serves as an impressive side dish for holiday gatherings or a satisfying main course for family dinners. The partially cooked pasta ensures the perfect texture after baking.
Ingredients
- 1 lb macaroni
- 12 oz thick-cut baconturkey bacon1:1healthier
slightly less flavor
- ½ cup unsalted butter
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 3 cups milk
- 1 ½ cups heavy cream
- ½ tsp pepper
- ½ tsp salt
- ½ tsp sage, dried
- ½ tsp rosemary, dried
- 1 Tbsp Dijon mustard
- 3 cups cheddar cheese, shredded
- 1 ½ cups Monterey Jack cheese
- 1 cup Parmesan cheese, grated, divided
- ½ cup panko breadcrumbs
- 2 tsp unsalted butter
Instructions
- 1
Preheat oven to 375 degrees
- 2
Bring water to boiling in a large pot and add noodles, boiling 3-4 minutes just to get them started
- 3
Strain noodles and set aside
- 4
Small dice bacon and sauté until crispy in a large skillet
- 5
Remove bacon and transfer to a paper towel-lined plate
- 6
Drain bacon fat from pan and save for another use
- 7
Return pan to medium heat and melt butter
- 8
Sauté garlic for 30 seconds
- 9
Add flour and whisk to blend
- 10
Cook for 1 minute then add milk and cream
- 11
Whisk to blend and let simmer for 3 minutes
- 12
Add salt, pepper, sage, rosemary and mustard
- 13
Simmer 2 more minutes
- 14
Add all 3 cheeses and stir until melted
- 15
Fold in noodles and sautéed bacon
- 16
Pour into greased 9x13 inch pan and top with breadcrumbs
- 17
Drizzle with melted butter and bake 20-25 minutes
Tips
Undercook the pasta slightly as it will continue cooking in the oven, preventing mushy noodles in the final dish.
Save the bacon fat for other cooking uses - it adds incredible flavor to roasted vegetables or can be used for frying eggs.
Let the cheese sauce simmer adequately to cook out the flour taste and achieve proper thickness before adding the cheeses.
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Assemble completely, cover and refrigerate up to 1 day before baking
Serve hot as side dish with roasted meats or as main course with green salad
Common Mistakes
Don't fully cook pasta initially to avoid mushy texture after baking
Whisk sauce constantly to avoid lumps when adding flour and dairy
Let cheese sauce cool slightly before adding eggs to prevent curdling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
slightly less flavor
FAQ
Can I make this ahead of time?
Yes, assemble the entire casserole up to the baking step, cover and refrigerate for up to 24 hours, then bake as directed adding 5-10 extra minutes if needed.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work fine, or you can make your own by pulsing stale bread in a food processor until you get coarse crumbs.
How long will leftovers keep?
Store covered leftovers in the refrigerator for up to 4 days, reheating individual portions in the microwave or oven until heated through.