Pin A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.
I first served this mac and cheese at a family gathering and everyone loved the crispy bacon topping and creamy cheese sauce.
Ingredients
- Pasta: 1 pound (450 g) elbow macaroni
- Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
- Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)
Instructions
- Preheat oven:
- Preheat the oven to 425℉ (220℃) Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm)
- Cook macaroni:
- Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven) Drain and set aside
- Make roux:
- In a large saucepan melt 4 tablespoons of butter over medium heat Whisk in the flour and cook for 1 minute until bubbling but not browned
- Add liquids:
- Gradually whisk in the milk and cream Simmer stirring frequently until thickened (about 5 minutes)
- Season cheese sauce:
- Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper
- Add cheese:
- Remove from heat and add cheddar Gruyère and Parmesan cheeses stirring until melted and smooth
- Combine pasta and sauce:
- Add the drained pasta to the cheese sauce and mix well to coat evenly
- Spread in pan:
- Spread the mac and cheese mixture evenly on the prepared sheet pan
- Prepare bacon crumble:
- Cook the bacon in a skillet over medium heat until crispy Drain on paper towels crumble and set aside
- Mix crumble:
- In a bowl mix panko breadcrumbs with melted butter Stir in crumbled bacon and parsley
- Top mac and cheese:
- Sprinkle the bacon crumble mixture evenly over the mac and cheese
- Bake:
- Bake in the preheated oven for 18 22 minutes or until bubbly and golden brown on top
- Rest:
- Let rest for 5 minutes before serving
Pin This dish always brings my family together around the table for a hearty and comforting meal.
Notes
Serve with a simple green salad to balance the richness Pair with a lightly oaked Chardonnay or pale ale
Required Tools
Large saucepan Sheet pan (18x13 inches) Cheese grater Mixing bowls Skillet Whisk Colander
Nutritional Information
Calories 720 Total Fat 38 g Carbohydrates 60 g Protein 31 g
Pin This recipe is perfect for meal prep and leftovers reheat wonderfully making it a family favorite.
Recipe Q&A
- → How can I achieve crispy edges on the mac and cheese?
Using a rimmed sheet pan and spreading an even layer of the pasta and cheese mixture helps promote crispy edges during baking.
- → What cheeses are best for a smooth sauce?
Combining sharp cheddar, Gruyère, and Parmesan creates a creamy and flavorful sauce with excellent meltability.
- → Can I make the bacon crumble ahead of time?
Yes, cook and crumble the bacon in advance, then mix with panko and butter just before topping the dish.
- → What alternatives can replace bacon in the crumble?
For a vegetarian version, omit bacon and substitute with sautéed mushrooms or roasted broccoli for texture and flavor.
- → How should I cook the pasta for best results?
Boil the macaroni slightly under al dente, as it will finish cooking in the oven, ensuring a perfect texture.