Bacon Mac and Cheese Casserole Recipe
Leave the boxed macaroni and cheese at the grocery. Once you’ve tried our easy bacon mac and cheese casserole, you won’t want any other substitute!
Ingredients
- 1 lb macaroni
- 12 oz thick-cut bacon
- 1/2 cup unsalted butter
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 1/2 cups heavy cream
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp sage dried
- 1/2 tsp rosemary dried
- 1 Tbsp Dijon mustard
- 3 cups cheddar cheese shredded
- 1 1/2 cups Monterey Jack cheese
- 1 cup Parmesan cheese grated, divided
- 1/2 cup panko breadcrumbs
- 2 tsp unsalted butter
Instructions
- Preheat oven to 375 degrees.
- Bring water to boiling in a large pot and add noodles, boiling 3-4 minutes, just to get them started. Strain and set aside.
- Small dice bacon and sauté until crispy in a large skillet. Remove bacon and transfer to a paper towel-lined plate. Drain bacon fat from pan and save for another use. Return pan to medium heat. Melt butter and sauté garlic for 30 seconds. Add flour and whisk to blend. Cook for 1 minute then add milk and cream. Whisk to blend and let simmer for 3 minutes. Add salt, pepper, sage, rosemary and mustard. Simmer 2 more minutes.
- Add all 3 cheeses; stir until melted then fold in noodles and sautéed bacon. Pour into greased 9" x 13" pan and top with breadcrumbs. Drizzle with melted butter and bake 20-25 minutes.
Notes
Make mac ‘n’ cheese ahead of time so it’s ready to go when you are!
Nutrition
Calories: 566kcal | Carbohydrates: 22g | Protein: 25g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 861mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g