Homemade Bacon Macaroni and Cheese
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main Course
Servings: 4 generous portions
  • 1 pound elbow macaroni
  • 1/2 lb bacon diced and cooked
  • 1 pound sharp cheddar cheese shredded
  • 1 egg slightly beaten
  • 2 ounces cream cheese cubed
  • 1/2 cup half and half warmed
  • 1 ⁄2 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 ⁄2 cup parmesan cheese
  1. Bring a large pot of water to a rolling boil and cook your pasta until there’s still a bite to it. Drain and set aside. You’ll reuse your pot so set aside.
  2. Meanwhile, fry up the diced bacon until crispy. Drain the bacon and set aside but reserve the bacon grease.
  3. Preheat the oven to 375 degrees F. Brush a 9x9 baking dish with some of the bacon grease.
  4. Add 2 tablespoons of the bacon grease into your pasta pot. Add in the shredded cheddar cheese and melt over low heat. Stir in the slightly bean egg until well combined.
  5. Add in the cooked pasta and stir until the pasta is well coated. Stir in the half and half, cubed cream cheese and parmesan cheese. Stir until incorporated.
  6. Stir in the bacon, reserving a bit for the top of the dish. Transfer the pasta into the prepared casserole dish. And sprinkle the remaining bacon on top.
  7. If you’re freezing, allow the dish to completely cool before covering with foil and storing in the freezer for up to 3 months.
  8. If you are enjoying right away, place in the oven and bake for 20 minutes until the top gets golden and crunchy.
Recipe Notes

Tip: Measure out all your ingredients so you don’t leave your cheese sauce unattended.