One Pot Bacon Mac and Cheese Recipe
I’ll never forget the first time I tried to make this one pot bacon mac and cheese. I was so proud of myself for not using a box, but I totally forgot one little thing. I didn’t save any bacon for the top. So I served this beautiful, creamy mac and cheese that was just… beige. My friend took one look and said, “Where’s the bacon?” We had to dig through the fridge for some crumbled bits to sprinkle on. It was a mess, but we laughed so hard. That’s when I knew this recipe was a keeper, even with the flubs.
Recipe Card
| Recipe Title | One Pot Bacon Mac and Cheese Recipe |
|---|---|
| Servings | 4-6 people |
| Prep Time | 10 minutes |
| Cooking Time | 25 minutes |
| Calories | Approx. 580 per serving |
Ingredients
- 1 pound elbow macaroni
- 8 slices thick-cut bacon, chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warm
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
The first time I made this, I used pre-shredded cheese because it’s easier. Big mistake. My sauce was kinda grainy and didn’t get as creamy. A friend told me it’s the anti-caking stuff they put on the pre-shredded bags. Now I always, always shred my own cheese. It’s a pain, but it makes the sauce so much smoother.
Directions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
- Add the butter to the bacon fat in the pot and let it melt.
- Whisk in the flour and cook for about 1-2 minutes until it’s a light golden color. This is your roux.
- Slowly pour in the warm milk, whisking constantly to avoid lumps.
- Whisk in the garlic powder, onion powder, dry mustard, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Add the uncooked macaroni to the pot and stir to coat in the sauce.
- Bring to a simmer, then reduce the heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Turn off the heat. Gradually stir in the shredded cheddar, Gruyère, and Parmesan cheese until melted and smooth.
- Stir in most of the cooked bacon, reserving some for garnish.
- Garnish with the remaining bacon and fresh parsley if using. Serve immediately.
That step about warming the milk? I learned that the hard way. One time I was in a rush and poured cold milk right from the fridge into my roux. It seized up and got so lumpy, I had to start over. Now I just microwave the milk for a minute or two before adding it. It makes the whole process so much smoother and prevents a lumpy sauce disaster.
This one pot bacon mac and cheese has saved me on so many busy weeknights. It’s the ultimate easy dinner when you just can’t deal with a sink full of pots and pans. The best part is the leftovers, honestly. It reheats surprisingly well with a splash of milk.
My biggest mistake ever was trying to double the recipe in the same pot. I thought, how much bigger could it get? The answer is, a lot. It bubbled over and made a huge mess on my stovetop. So if you’re feeding a crowd, use the biggest pot you own, or just make two separate batches.
I love this dish because it’s pure comfort food. It’s not a healthy swap, let’s be real, but it’s a family favorite that always makes everyone happy. Sometimes I’ll sneak in some cauliflower, but don’t tell my kids.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 580 | 52g | 28g | 28g |
Okay, so the nutrition facts are what they are. It’s not a salad. I’ve tried to make it lighter by using lower-fat milk and cheese, but it just doesn’t taste the same. The texture gets a little weird. If you’re watching calories, just have a smaller portion with a big side of veggies. It’s a treat, and that’s okay!
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Elbow Macaroni | Cavatappi or Shells |
| Gruyère Cheese | Fontina or Swiss |
| Dry Mustard | A teaspoon of Dijon mustard |
| Bacon | Pancetta or Ham |
I once used pancetta instead of bacon because it sounded fancy. It was good, but it didn’t have that same smoky, salty punch that bacon gives. And using ham is fine, but it can make the whole dish a bit saltier, so you gotta taste as you go. The best swap I ever made was using cavatappi pasta—it holds the cheese sauce so well.
Tips
- Shred your own cheese from a block. It melts way better.
- Warm your milk before adding it to the roux to prevent lumps.
- Don’t rush the roux. Let it cook for a full minute to get rid of the raw flour taste.
- Save some bacon for the top! It makes it look so much better.
- If the sauce seems too thick after adding the cheese, stir in a splash of warm milk.
I can’t tell you how many times I rushed the roux. I’d get impatient and just move on after 30 seconds. The result was a mac and cheese that always tasted a little bit like paste. My dad pointed it out once, and I was so embarrassed. Now I set a timer for a full minute and a half and just let it do its thing. It makes a world of difference in the final flavor.
FAQ
Can I make this ahead of time?
You can, but it thickens up a ton in the fridge. When you reheat it, you’ll need to add a good amount of milk or even a little cream to get it creamy again. It’s always best fresh, but the leftovers are still pretty great for lunch the next day.
My sauce is too thin! What did I do wrong?
Oh, I’ve been there. It usually means you didn’t let the sauce simmer with the pasta long enough. The pasta starch needs time to release into the liquid. Just let it cook uncovered for a few more minutes, stirring often. It should thicken right up.
Why is my cheese sauce grainy?
This is almost always because the heat was too high when you added the cheese. You gotta turn the heat OFF before you stir it in. Also, like I said, pre-shredded cheese can cause this. Low and slow is the way to go with cheese.
That’s everything I know about making One Pot Bacon Mac and Cheese! Hope you give it a try, and if you mess it up, you’re in good company—I still do it sometimes.
One Pot Bacon Mac and Cheese Recipe
Creamy, indulgent mac and cheese with crispy bacon made entirely in one pot for easy cleanup and maximum comfort food satisfaction.
Ingredients
- 1 pound elbow macaroni
- 8 slices thick-cut bacon, chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warm
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
-
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
-
Add the butter to the bacon fat in the pot and let it melt.
-
Whisk in the flour and cook for about 1-2 minutes until it’s a light golden color to make the roux.
-
Slowly pour in the warm milk, whisking constantly to avoid lumps.
-
Whisk in the garlic powder, onion powder, dry mustard, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
-
Add the uncooked macaroni to the pot and stir to coat in the sauce.
-
Bring to a simmer, then reduce the heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
-
Turn off the heat. Gradually stir in the shredded cheddar, Gruyère, and Parmesan cheese until melted and smooth.
-
Stir in most of the cooked bacon, reserving some for garnish.
-
Garnish with the remaining bacon and fresh parsley if using. Serve immediately.
Nutrition (Per Serving)
