Comfort Mac Cheese Bake (Print Version)

Rich and creamy macaroni baked golden with crispy smoky bacon crumb topping.

# 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 - 1/2 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 - 1/2 teaspoon garlic powder
11 - 1/4 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 and set aside.
02 - Cook macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Bring to a gentle simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Remove from heat and stir in cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne, salt, and pepper until smooth.
06 - Toss cooked pasta with cheese sauce and 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 - Combine panko, melted butter, crumbled bacon, and parsley in a bowl. Sprinkle evenly over macaroni mixture.
09 - Bake for 25 to 30 minutes until golden and bubbling. Allow to cool for 5 to 10 minutes before serving.

# Additional Tips::

01 -
  • The cheese sauce is impossibly creamy without being heavy, thanks to that mustard powder nobody expects but everyone notices.
  • Bacon crumbs add a textural surprise that somehow makes people eat slower and savor each forkful more.
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it while it's still steaming.
02 -
  • Don't skip the resting time at the end—I learned this the hard way by diving in too eagerly and burning my mouth on an avalanche of molten cheese, plus it helps the whole thing hold together better when you plate it.
  • The sauce should coat the back of a spoon before you add the cheese, or it will never thicken properly and you'll end up with a creamy soup instead of proper mac and cheese.
  • If your topping isn't deeply golden when it comes out, the breadcrumbs won't be crispy and the contrast that makes this dish special completely disappears.
03 -
  • Keep your milk and cream at room temperature before whisking them into the roux, because cold dairy will seize up and create lumps that are nearly impossible to smooth out.
  • Grate your cheese fresh rather than using pre-shredded—the anti-caking agents in pre-shredded cheese prevent it from melting into a truly smooth sauce and you'll taste the difference immediately.
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