Bacon Mac

Bacon Mac and Cheese

From the kitchen of - Serves 12




  • 32 Oz. Elbow Macaroni (Yes, the kind that looks like an elbow)
  • 1 Lb. Oz. Bacon (Just please... Savor the bacon... Savor it!)
  • 8 C. Shredded Sharp Cheddar Cheese (Or grate your own)
  • 2 C. Shredded Parmesan Cheese
  • 8 C. Milk
  • 1/2 C. Butter
  • 4 Tbsp. Parsley
  • 2 C. Bread Crumbs
  • 4 Tbsp. Butter
  • 3 Tbsp. All-Purpose Flour
  • Paprika


  1. Cook your macaroni. I’m not telling you how to do that. While doing so, cook the bacon.
  2. Drain the macaroni out and cut up the bacon once the bacon is cuttable/crushable (Cold).
  3. Melt 1/2 C. butter in the pot you cooked the macaroni in.
  4. Stir in the flour, then add in the milk. Wait until the milk heats up.
  5. Add the cheese in handfuls to the pot until all the cheese is melted.
  6. Pour in the macaroni and bacon. Just sit there and smell the pot for a second.
  7. Melt the remaining butter in another pan, add in the bread crumbs and parsley. Cook until crumbs are brown.
  8. Pour the macaroni mixture into a large casserole dish. Spread bread crumbs over the top.
  9. Bake at 350F for 45 Min. - 1 Hr.
  10. Enjoy harmonious bacon, cheese, and macaroni rolled into one.
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