Cheesy Mac & Bacon Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp kosher salt and the 2 cups elbow macaroni. Cook uncovered, stirring occasionally, until pasta is al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, cook the 6 slices of bacon. In a large skillet over medium heat, cook bacon until crisp (6–9 minutes), turning as needed. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest or save for another use.

Thinly slice 2 tablespoons green onions and set aside for mixing and garnish.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a roux and remove the raw flour taste. The mixture should be bubbling slightly but not darkening.

Gradually whisk in 2 cups whole milk, adding a little at a time to keep the sauce smooth. Increase heat to medium-high and bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon (about 3–5 minutes).

Reduce heat to low. Stir in 2 ounces softened cream cheese until fully incorporated and smooth.

Add 1.5 cups shredded sharp cheddar and 0.5 cup mild cheddar in small additions, stirring until melted and smooth after each addition. If the sauce is too thick, whisk in up to 1/4–1/2 cup of the reserved pasta cooking water to reach a creamy consistency.

Season the cheese sauce with 1/2 tsp Dijon mustard, 1/4 tsp ground black pepper, 1/4 tsp smoked paprika, and 1/4 tsp salt. Taste and adjust seasoning as needed.

Return the drained pasta to the large pot or a mixing bowl. Pour the cheese sauce over the pasta and gently fold to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce so it clings to the pasta.

Fold in the chopped bacon pieces, reserving a tablespoon for garnish, and 1 tablespoon of the sliced green onions. Mix gently to combine.

Taste and adjust salt and pepper. If you prefer a smokier note, add a tiny pinch more smoked paprika.

If making handheld portions (optional): lightly dust your work surface with 1 tsp flour. Portion warm mac & bacon into individual handheld wraps, pockets, or hand pies using pre-made dough or pastry of your choice. Brush the exterior with 1 tablespoon melted butter and bake or pan-fry according to your dough instructions until golden. Alternatively, simply spoon the mac & bacon into bowls.

Garnish the finished mac & bacon with the reserved chopped bacon, remaining sliced green onions, and 1 teaspoon chopped parsley. Serve immediately while hot.