Save I discovered this version of mac and cheese while watching a late-night cooking video that had everyone in the comments absolutely losing their minds over crispy bacon layered throughout creamy noodles. The Keith Lee Caesar inspiration clicked immediately—that contrast of silky cheese sauce meeting crackly bacon bits felt like the missing piece to an already beloved comfort food. I had to try it, and honestly, the first time I made it for friends, they practically fought over the last spoonful.
There was this one Sunday when I made it for my brother's surprise birthday dinner, and he walked into the kitchen mid-bake—the smell of bacon and melting cheese hit him before he even saw the dish. He just stood there smiling before I even pulled it out of the oven, which told me everything I needed to know about whether this recipe was worth repeating.
Ingredients
- 400 g elbow macaroni: Al dente pasta is non-negotiable here—overcooked pasta will turn mushy once it mingles with the sauce, so bite into a piece to test doneness.
- 60 g unsalted butter: Use real butter; it carries the flavor of the cheese sauce in a way margarine simply cannot.
- 40 g all-purpose flour: This becomes your roux base and thickens the sauce without lumps if you whisk constantly.
- 720 ml whole milk and 120 ml heavy cream: The combination gives you body without being heavy—skim milk will make the sauce feel thin and weak.
- 200 g sharp cheddar, 100 g mozzarella, 50 g Gruyère: The blend matters more than any single cheese; sharp cheddar brings tang, mozzarella stretches when melted, and Gruyère adds nuttiness and helps it all flow together.
- Garlic powder, onion powder, smoked paprika: These season the sauce so subtly you won't taste them individually, but you'll notice when they're missing.
- 8 slices thick-cut bacon: Thin bacon will shatter into dust, but thick-cut holds its texture and flavor.
- 60 g panko breadcrumbs: They stay crunchy longer than regular breadcrumbs and won't disappear into the creamy layers.
Instructions
- Heat your oven and prepare the dish:
- Set the oven to 200°C (400°F) and grease your baking dish generously so the finished mac and cheese slides out cleanly. This step takes thirty seconds and saves you from scrubbing stuck-on cheese later.
- Cook the pasta until just al dente:
- Follow the package timing but taste it a minute or two early—you want it to have a slight bite because it'll cook a bit more in the oven. Drain and set aside.
- Bake the bacon until deeply golden:
- Arrange bacon strips on a parchment-lined baking sheet, sprinkle with black pepper and garlic powder, and slide it into the oven for 15–18 minutes. You want it shattered-crispy, not chewy, so don't rush this.
- Build the cheese sauce from a perfect roux:
- Melt butter over medium heat, whisk in flour, and cook for 1–2 minutes until it foams and smells slightly nutty but doesn't brown. This is your foundation.
- Whisk in the milk and cream slowly:
- Add them in a steady stream while whisking constantly to avoid lumps, then simmer until the sauce thickens enough to coat the back of a spoon. This usually takes 3–5 minutes if your heat is right.
- Melt the cheeses into silky submission:
- Remove from heat and stir in cheddar, mozzarella, and Gruyère piece by piece until completely melted and smooth. Then season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Fold the pasta into the sauce:
- Add the drained macaroni and fold gently until every piece is coated but the pasta stays intact. This is not the time to stir aggressively.
- Layer the mac and cheese with bacon:
- Spread half the mixture into your baking dish, scatter half the bacon crumble over it, then top with the remaining mac and cheese and finish with the rest of the bacon.
- Top with buttered panko and Parmesan:
- Mix panko with melted butter and Parmesan in a small bowl, then sprinkle it evenly over the top so every part of the surface gets golden.
- Bake until golden and bubbling:
- Bake for 15–18 minutes until the top is deep golden and you can see the sauce bubbling at the edges. Let it rest for 5 minutes before serving so the layers set slightly and hold together.
Save I once made this for a potluck where someone brought store-bought mac and cheese, and halfway through eating mine, they quietly asked for the recipe. That moment—when something homemade unexpectedly outshines the convenient option—never gets old.
The Secret of Three-Cheese Magic
Most people stop at one cheese, usually cheddar, and end up with something that tastes flat or one-dimensional. The magic here is that cheddar alone can't do what three cheeses do together—sharp cheddar gives you bite, mozzarella gives you stretch and smoothness, and Gruyère bridges them with subtle earthiness and helps the whole sauce emulsify beautifully. I learned this the hard way after my first attempt tasted a little one-note, so I started experimenting. Now I always feel the difference the moment I taste that first spoonful.
Why the Panko Topping Actually Matters
You could skip the panko and just eat creamy mac and cheese, which would still be delicious, but the butter-tossed panko topping creates this textural contrast that makes you slow down and actually taste what you're eating instead of just shoveling it in. It's the difference between a good mac and cheese and one that feels intentional and refined. Plus, it browns up beautifully in the oven and holds that crunch even after sitting out for a few minutes.
Variations and Make-Ahead Wisdom
This recipe is flexible enough to adapt to what you have on hand or what your mood demands. If you want smokier depth, a pinch of chipotle powder stirred into the cheese sauce right before combining with the pasta will remind you of bacon without overdoing it. You can assemble everything the morning of, cover it tightly, and bake it straight from the fridge—just add 5 minutes to the baking time since it'll start cold. For a vegetarian version, skip the bacon and add texture with sautéed mushrooms or roasted cauliflower folded in where the bacon would go.
- Make sure to taste the sauce before pouring it over the pasta so you can adjust seasoning while you still can.
- If your baking dish is deeper than a standard 9x13 inch, you may need an extra few minutes in the oven, so watch for that golden bubbling at the edges.
- Leftovers reheat beautifully in a 180°C oven covered with foil for about 15 minutes, or you can gently warm them on the stovetop with a splash of milk stirred in.
Save This mac and cheese has become my go-to when I want to feed people something that feels generous and intentional without spending hours in the kitchen. It's the kind of dish that brings everyone back to the table.
Recipe FAQ
- → What type of pasta works best in this dish?
Elbow macaroni is ideal as its curved shape holds the cheese sauce well, ensuring creamy bites throughout.
- → How can I make the bacon extra crispy?
Bake thick-cut bacon at 400°F (200°C) on a parchment-lined sheet for about 15–18 minutes until deeply golden and crunchy.
- → What cheeses are used for the sauce blend?
The sauce combines sharp cheddar, mozzarella, and Gruyère (or Monterey Jack) for a rich, creamy texture and complex flavor.
- → Can I prepare the cheese sauce ahead of time?
Yes, prepare the cheese sauce in advance, then fold in the pasta just before baking to maintain freshness.
- → Are there ways to add extra depth to the cheese sauce?
Adding a pinch of chipotle powder or smoked paprika intensifies smokiness and warmth in the sauce.
- → What is the purpose of the panko topping?
Panko mixed with melted butter and Parmesan forms a crunchy, golden crust after baking, adding texture contrast.