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+ servings
4.50 from 2 votes

Bacon Mac and Cheese

This bacon mac and cheese is made with gruyere and smoked gouda cheese. Its creamy, salty, and perfect for any night of the week.
Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Fat 39
Carbs 47
Protein 35
Yield 8


  • 16- oz. dried elbow macaroni noodles feel free to use shells
  • 4 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 6- oz. smoked gouda shredded and divided
  • 16- oz. gruyere shredded and divided
  • 1 teaspoon ground mustard
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1 lb. bacon cooked and crumbled


  • Preheat the oven to 400ºF and spray a 9x13-inch casserole dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add the noodles to the pot and cook for 5-7 minutes or until al dente. Strain the pasta and set aside.
  • Heat a large skillet over medium heat and add butter. Once the butter is melted, whisk in the flour and cook for 1 minute or until a paste forms.
    roux in pot
  • Slowly add the milk and cream into the roux, whisking continuously for 3-4 minutes until the sauce begins to thicken. You want a smooth sauce with no lumps.
  • Next, set aside ½ cup of the gouda and 1 cup of gruyere, and then fold in the rest of the shredded cheese, mustard, salt, and pepper to the sauce. Mix until all of the cheese has melted.
    cheese and roux
  • Add the cooked noodles and bacon to the sauce and mix to combine.
    ingredients in pot
  • Transfer the mac and cheese into the casserole dish. Top with the 1.5 cups of remaining cheese and bake for 20-25 minutes or until the cheese is golden brown.
  • Let rest for 5-10 minutes before serving.

Tips & Notes

  • The sauce should be a little “loose”, the noodles will absorb some of that moisture while baking.

Nutrition Facts

Calories: 679kcal | Carbohydrates: 47g | Protein: 35g | Fat: 39g | Fiber: 2g | Sugar: 5g