Mac & cheese with bacon is one of the most comforting and delicious meals you can make. I added a handful of green peas so parents can feel good about sneaking in some vegetables for picky eaters.
Why you will love this mac and cheese with bacon
This version of mac and cheese combines the rich, creamy sauce you expect from a classic macaroni and cheese with the smoky, salty bite of crispy bacon. The addition of green peas adds a pop of color and a touch of sweetness that balances the richness of the cheese. It’s an easy, crowd-pleasing dish that works perfectly as a weeknight dinner, a potluck contribution, or a comforting weekend meal.
The recipe uses simple pantry ingredients and a straightforward method to create a velvety sauce that coats every piece of pasta. It’s forgiving and adaptable: swap cheeses, adjust the seasoning, or add a crunchy breadcrumb topping if you like.
Why is mac and cheese so easy to make
Mac and cheese is a simple dish because it relies on a few basic techniques: boiling pasta, making a roux-based sauce, and melting cheese into the sauce. No special equipment or advanced skills are required, which makes this recipe ideal for beginner cooks. With a little attention to timing and heat control, you’ll end up with a smooth, lump-free sauce and perfectly cooked pasta.
If you already have pasta, butter, flour, milk and cheese on hand, you’re mostly there. Adding bacon and peas elevates the dish with texture and flavor without complicating the process.
Ingredients needed for creamy macaroni and cheese
Salt — to season the pasta water and the sauce.
All-purpose flour and unsalted butter — combined to make a roux, the base that thickens the sauce.
Macaroni or other small pasta — classic elbow macaroni works best, but any short pasta will do.
Pepper — a dash for seasoning.
Warm milk — added to the roux to form a smooth, creamy sauce.
Mixed cheeses — a blend of shredded mozzarella, cheddar, romano and parmesan gives great melty texture and depth of flavor.
Paprika — optional, for a subtle smoky color and mild warmth.
Bacon — cooked until crisp, it brings savory, smoky flavor and crunchy texture.
Onion — sautéed with the bacon for added aroma and sweetness.
Frozen green peas — a simple way to add a vegetable and a pop of color. Use thawed frozen peas or fresh if available.
How to make creamy macaroni and cheese
- Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain and set aside.
- While the pasta cooks, fry the bacon in a large skillet until crisp. Remove most of the rendered fat, leaving about a tablespoon in the pan. Chop the bacon and set aside. Sauté the chopped onion in the reserved fat until translucent and slightly golden.
- In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens—about 1–2 minutes.
- Reduce the heat to low and stir in the shredded cheeses until fully melted and the sauce is smooth. Season with salt, pepper and paprika to taste.
- Add the drained macaroni to the cheese sauce and stir to coat. Mix in the cooked bacon, sautéed onion and the green peas. Simmer briefly for 2–3 minutes so the peas heat through and the flavors meld. Serve immediately while hot and creamy.
How to store and reheat macaroni and cheese
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. To reheat a single portion in the microwave, place it in a microwave-safe dish, add a splash of milk to loosen the sauce, cover loosely and heat on medium-high in 30–45 second intervals, stirring between each interval until warmed through.
To reheat on the stovetop, place the leftovers in a saucepan over medium heat, add 1/4 to 1/2 cup of milk (depending on the amount) and stir frequently until the sauce is creamy and heated through. This method helps restore a smooth texture and prevents scorching on the bottom of the pan.
If you prefer a baked version, transfer leftovers to an oven-safe dish, top with a little extra shredded cheese or breadcrumbs, and bake at 350°F (175°C) until bubbly and lightly golden on top.
More recipes
- Pumpkin Mac and Cheese
- Roasted Brussels Sprouts and Bacon
- Light White Fish Soup
- Roasted Duck with Potato Dumplings
- Perogies with Creamy Alfredo Sauce
Ingredients
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 5 cups macaroni or other pasta
- 1 dash pepper
- 4 cups warm milk
- 4½ cups mixed cheese (mozzarella, cheddar, romano, parmesan), shredded
- 1 teaspoon paprika
- 1 ½ cup bacon, cooked and chopped
- 1 small onion, chopped
- 2 cups frozen green peas
Instructions
- Cook macaroni in a large pot of salted water according to package directions. Drain and set aside.
- Cook the bacon in a large skillet until crisp. Remove most of the fat, then add the chopped onion to the pan and sauté until softened.
- In a saucepan, melt the butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the warm milk and bring to a gentle boil, stirring constantly, until the sauce thickens, about 1–2 minutes.
- Stir the shredded cheese into the sauce until melted and smooth. Add the drained macaroni and stir to coat evenly. Fold in the peas and cooked bacon and simmer for 2–3 minutes. Sprinkle with paprika if desired and serve hot.