Comfort Mac Cheese Bake (Printable)

Golden baked mac and cheese with a smoky bacon crumb topping, rich and creamy with sharp cheeses.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - ½ cup heavy cream
06 - 7 oz sharp cheddar cheese, grated
07 - 3.5 oz Gruyère cheese, grated
08 - 1.75 oz Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon cayenne pepper, optional
12 - Salt and black pepper to taste

→ Bacon Crumb Topping

13 - 4 slices bacon
14 - 2 oz panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped, optional

# How to Make It:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Cook elbow macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in milk and heavy cream. Bring to a gentle simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Remove from heat and stir in cheddar, Gruyère, and Parmesan cheeses, mustard powder, garlic powder, cayenne pepper, salt, and black pepper. Mix until completely smooth and combined.
06 - Toss cooked pasta with cheese sauce until evenly coated. Transfer to prepared baking dish.
07 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into bite-sized pieces.
08 - In a bowl, combine panko breadcrumbs, melted butter, crumbled bacon, and parsley. Sprinkle mixture evenly over macaroni.
09 - Bake for 25 to 30 minutes, or until top is golden brown and filling is bubbling at edges. Allow to cool for 5 to 10 minutes before serving.

# Expert Tips:

01 -
  • The triple cheese blend creates a sauce that's genuinely velvety, not gluey like some versions out there.
  • Bacon crumbs add a textural surprise that makes each forkful feel special and intentional.
  • It's the kind of dish that fills your whole house with an aroma that makes everyone gravitate toward the kitchen.
02 -
  • The moment you add cheese, stop cooking immediately and remove from heat or you'll end up with a broken, oily mess instead of a smooth sauce.
  • Don't skip the resting time—it seems unnecessary, but those five to ten minutes let the sauce set slightly so you get clean scoops instead of a puddle.
  • Grate your cheese fresh rather than using pre-shredded; the anti-caking powder in pre-shredded cheese interferes with melting and makes the sauce grainy.
03 -
  • Always taste the sauce before mixing in the pasta—this is your only chance to adjust seasoning, and underseason now means underseasoned dinner.
  • The bacon should be cooked until it's actually crisp and snaps when you break it, not just barely done, so it doesn't soften from the oven heat.
  • Invest five seconds in using a microplane grater for the Parmesan; it creates finer, more delicate pieces that distribute better than large shreds.
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