Updated: May 18
The creamiest, cheesiest, best easy bacon macaroni and cheese you’ve ever had! Made with three kinds of cheese and plenty of freshly cooked bacon!
8 strips uncooked bacon chopped into pieces
2 tbsp. butter
1/4 c all-purpose flour
3 c whole milk
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mustard
2 c sharp shredded cheddar cheese
1 1/2 c shredded mozzarella cheese
2 oz cream cheese
8 oz macaroni noodles cooked al dente and drained
Place chopped bacon in the bottom of a dutch oven or large pot over medium heat. Cook until browned and crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.
Drain all but 1 Tablespoon of bacon grease and return to medium heat. Add butter and heat until melted.
Once butter has melted, add flour and whisk until smooth and no lumps remain.
Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil.
Once mixture comes to a boil, reduce heat, bring to a simmer, and stir frequently until mixture is thickened (if you dip a spoon in the sauce, it should cover the back of the spoon so that no metal is showing).
Reduce heat to low and add cheddar, mozzarella, and cream cheese. Stir until cheeses are melted and the mixture is smooth.
Add cooked, drained pasta noodles and bacon and stir until well coated with the sauce.
Serve and enjoy!