Bacon Mac and Cheese (No Roux, No Boiling)

A spoonful of bacon mac and cheese being lifted out of the pan.

Bacon Mac and Cheese (No Roux, No Boiling)

Make this Bacon Mac and Cheese with no roux, no boiling the pasta, and just 10 minutes of hands-on prep - just dump and bake, and let the oven do the work! Creamy gouda and mozzarella, crispy bacon, and perfectly tender macaroni make this an easy comfort food the whole family will devour.

Course Side Dish

Cuisine North American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings as a side

Calories 828kcal

Author Emmeline Kemperyd

Equipment

Measuring spoons*
Measuring cups (metric or US)*
Cheese grater*
Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape

Ingredients

12 oz bacon chopped
1.5 cup shredded gouda cheese or other creamy, well-melting cheese
1 cup shredded mozzarella cheese or other creamy, well-melting cheese
½ teaspoon paprika powder
½ teaspoon salt
¼ teaspoon ground black pepper
1.5 cup raw macaroni pasta or gluten-free / 100% corn macaroni
1.5 cup heavy cream
1 cup milk or cream / half and half

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C).
Place cold chopped bacon in a large pan over medium heat. Cook slowly until a lot of fat has rendered, then raise the heat to medium-high to crisp it up. This will take about 8-10 minutes in total. Place a paper towel on a plate and when bacon is crispy, transfer to the paper towel to remove excess fat and crisp up further.
12 oz bacon
Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the macaroni, two types of cheese, half the bacon, paprika powder, salt and pepper in the dish and mix well.
1.5 cup shredded gouda cheese, 1 cup shredded mozzarella cheese, ½ teaspoon paprika powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1.5 cup raw macaroni pasta
Pour in the cream and milk, then use a spoon to even out the surface and ensure all pieces of macaroni and cheese are submerged.
1.5 cup heavy cream, 1 cup milk
Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Place back in the oven and raise the heat to 400°F (200°C). Bake 15 minutes more or until macaroni is soft and the top is golden.
Remove from the oven, top with the remaining bacon, and serve.

Video

Notes

Shred the cheese yourself. A lot of pre-shredded cheeses come with added ingredients like anti-caking agents, which can make your mac and cheese grainy or lumpy. To avoid this, shred the cheese yourself.

Storing, Freezing & Reheating Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the texture will not be as good after thawing and reheating.

Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.

Reheating in microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.

Nutrition