Bacon Macaroni and Cheese Au Gratin

My son asked me late, late last night if I’d make him mac and cheese today and if I could add bacon. Not inside the macaroni and cheese. Not bacon bits. Real bacon. Like a crust of bacon.

I assured him I’d make it happen and sent him off to bed.

Meanwhile, I fell into a slumber trying to figure out how I’d be creating a bacon crust that wouldn’t send my cholesterol into the stratosphere.

What I came up with really needs no introduction other than…Bacon Macaroni and Cheese Au Gratin. I’m not really a big fan of bread crumbs on top of casseroles but this works. The panko, the bacon, the broiler—it’s next level, trust me.

It starts with my OG homemade Mac ‘n cheese sauce, protein pasta (or regular if you prefer), lots of freshly shredded cheese, and a crispy bacon + panko topping that turns golden in the oven. It’s simple, comforting and literally disappeared within an hour!

It’s the bacon—it adds just the right amount of smoky flavor, while the panko creates a golden crust that takes it completely over the top.

Bacon Macaroni and Cheese Au Gratin

Ingredients

The Macaroni and Cheese Part

• 4 tablespoons cornstarch

• 1 teaspoon salt (or to taste)

• 2 teaspoons dry mustard

• 1/2 teaspoon black pepper

• 5 cups milk

• 4 tablespoons butter

• 16 ounces shredded cheddar cheese, divided (about 4 cups)

• 16 ounces elbow macaroni or protein pasta, cooked al dente and drained

The Bacon Gratin Topping

• 1/3 pound bacon, chopped

• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

2. In a large nonstick skillet, cook the chopped bacon over medium to medium-high heat for about 5 minutes, or until golden brown and crisp.

3. Add the panko breadcrumbs to the bacon and stir until combined. Remove from heat and set aside.

4. In a medium saucepan, combine the cornstarch, salt, dry mustard, and black pepper.

5. Gradually whisk in the milk until smooth. Add the butter.

6. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Once boiling, continue cooking for 1 minute while stirring continuously to prevent scorching.

7. Remove from heat.

8. Reserve 1/2 cup of the shredded cheddar cheese. Add the remaining cheese to the sauce and stir until completely melted.

9. Add the cooked macaroni and stir until evenly coated.

10. Pour the macaroni mixture into the prepared baking dish.

11. Sprinkle the reserved 1/2 cup cheese over the top, followed by the bacon and panko mixture.

12. Bake uncovered for 30 minutes, or until hot, bubbly, and golden brown.

Notes

• Sharp cheddar provides the best flavor, but a combination of cheddar and Gruyère or gouda is also delicious.

• Be careful not to boil the sauce for longer than one minute.

• For extra browning, place under the broiler for 1 to 2 minutes at the end of baking.

Final Thoughts

Sometimes the best recipes come from a random request made right before bedtime!

Creamy, cheesy, crispy, and packed with flavor, this Bacon Macaroni and Cheese Au Gratin is comfort food at its finest and a must-bring to your next get-together if you want everyone to ask you for the recipe or really any old weeknight dinner because it’s super easy!