This Macaroni and Cheese Recipe is the ultimate comfort food—made with tender elbow pasta and a rich, creamy cheese sauce that coats every bite. Whether baked with a golden breadcrumb topping or made quick on the stovetop, it’s easy, satisfying, and always a hit at the table.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Why This Recipe Wins
✔ Extra creamy sauce (no grainy or clumpy cheese!)
✔ Perfect cheese blend for maximum flavor + meltability
✔ Crispy buttery topping for texture contrast
✔ Easy one-pot method – no draining required
Ingredients:
- 1 pound of elbow macaroni
- 8 slices of bacon, cut into 1/2-inch pieces
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 4 cups (about 16 ounces) shredded cheddar cheese (sharp or mild, or a blend)
- 1 cup (about 4 ounces) shredded Monterey Jack or Colby Jack cheese (for extra meltiness)
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (optional, for topping)
Equipment:
- Large pot
- Large skillet
- Whisk
- 9×13 inch baking dish
Instructions:
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
Step 2: Cook the Bacon
- While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet.
Step 3: Make the Roux
- Melt the butter in the same skillet with the reserved bacon grease over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth and pale golden. This mixture is called a roux.
Step 4: Make the Cheese Sauce
- Gradually whisk in the cold milk, a little at a time, until the sauce is smooth and there are no lumps. Bring the mixture to a simmer over medium heat, stirring constantly, and cook until thickened, about 5-7 minutes. Remove from heat and stir in the salt, pepper, and nutmeg (if using).
Step 5: Melt the Cheese
- Reduce the heat to low. Gradually add the shredded cheddar cheese and Monterey Jack cheese (or Colby Jack), stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
Step 6: Combine Pasta, Sauce, and Bacon
- Add the cooked and drained macaroni to the cheese sauce. Stir gently to coat the pasta evenly. Crumble most of the cooked bacon (reserving some for topping) and stir it into the macaroni and cheese.
Step 7 (Optional): Transfer to Baking Dish and Add Topping
- Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese mixture to a 9×13-inch baking dish. If desired, combine the breadcrumbs with the melted butter and sprinkle over the top. Sprinkle the remaining crumbled bacon over the top as well.
Step 8 (Optional): Bake
- Bake for 15-20 minutes, or until the topping is golden brown and the macaroni and cheese is bubbly.
Step 9: Serve
- Let the macaroni and cheese stand for a few minutes before serving.
💎 Pro Tips
✅ Block cheese only! Pre-shredded contains anti-caking agents
✅ Sauce too thick? Thin with pasta water 1 tbsp at a time
✅ Make ahead: Assemble, refrigerate, and bake 30 minutes when ready
📊 Nutrition (Per Serving)
| Calories 580 | Protein 24g | Carbs 45g |
| Fat 34g | Calcium 550mg | Vegetarian ✔ |
🍽 Serving Ideas
Comfort Food Night: With crispy bacon + green salad
Game Day: Serve in individual ramekins
Gourmet Twist: Top with truffle oil + chives
Enjoy your delicious homemade Macaroni and Cheese!
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