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Bacon and three types of cheese in this creamy macaroni and cheese? Oh, yes please!
This savory Three Cheese and Bacon Macaroni and Cheese is rich, creamy and totally indulgent. Gone are the days when a simple single cheese macaroni and cheese will satisfy me. With all the different cheeses that can easily be found, it is way too easy to substitute other flavorful cheeses for the traditional Cheddar. I chose to add Asiago and Parmesan cheese to a sharp Cheddar and the reviews from my family were unanimous – they loved it! Usually thought of as a side dish, this mac and cheese is now the star of the show.
Why This Recipe Works
- If there’s one recipe every home cook should have in their arsenal of recipes, it should be a glorious homemade macaroni and cheese recipe.
- It’s cheesy and extra-creamy.
- Complimenting the cheeses in this decadent dish are thick crumbles of crunchy bacon and topped with a scattering of buttery breadcrumbs.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Pasta: Use 1 pound of uncooked macaroni shells or another small pasta shape.
- Milk: Use any percentage cow’s milk, or you can use almond milk instead.
- Rosemary and garlic: For flavor.
- Butter and flour: Use salted butter and all-purpose flour. These ingredients are needed to make the roux which is what will thicken the cheese sauce.
- Cheese: I used Cheddar, Asiago, and Parmesan. Feel free to use your favorite types of cheeses.
- Bacon: Use six slices of bacon, cooked and crumbled.
- Breadcrumbs: Use seasoned or unseasoned breadcrumbs. You can make your own breadcrumbs or use store-bought.
How To Make This Recipe
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Bring a pot of water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
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In a medium saucepan heat the milk with the rosemary and garlic.
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Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Whisk in the milk. Continue to whisk and cook until the mixture is smooth.
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Stir in 2 cups of the Cheddar cheese, 1 cup of the Asiago cheese and 1 cup of the Parmesan cheese and continue to cook and stir to melt the cheeses. Season with salt and pepper.
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Add the cooked macaroni and the bacon crumbles and fold that all in to coat the macaroni with the cheese mixture.
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Transfer into a buttered baking dish.
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In a small bowl, stir together the bread crumbs and melted butter. Scatter bread crumb mixture over the top of the macaroni and cheese. Top with remaining cheese.
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Bake for 30 minutes, or until hot and bubbly.
Expert Tips
- You’ll use only 6 slices of bacon in this three cheese and bacon macaroni and cheese recipe, you might like to consider using the rest of the bacon in any of these single serving and small batch recipes:
- Bacon also freezes well. Here’s an article on how to properly freeze bacon.
Frequently Asked Questions
What Type Of Pasta Should I Use?
This homemade three cheese and bacon macaroni and cheese recipe begins with the pasta. I like to use macaroni shells but use your favorite pasta shape. As long as it’s a shape that’s good at holding onto the sauce, it’ll be a good choice. Other favorite pasta types include elbow, fusilli, and rotini.
You’ll want to cook the pasta until it’s al dente and has a little bite. After it’s cooked and drained, set it aside and make the cheese sauce.
Should I Use Bagged Shredded Cheese or Freshly Grated Cheese?
I prefer using freshly grated cheese. Using pre-shredded cheese can result in a grainier sauce but will still be delicious.
Enjoy!
Three Cheese And Bacon Macaroni And Cheese
Ingredients
- 1 pound macaroni (shells or other small pasta)
- 4 cups milk
- 1 tablespoon fresh rosemary or 1 tsp. dried, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups sharp Cheddar cheese, shredded
- 1 cup Asiago cheese, shredded
- 2 cups Parmesan cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter, melted
Instructions
- Bring a pot of water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a medium saucepan heat the milk with the rosemary and garlic.
- Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Whisk in the milk. Continue to whisk and cook until the mixture is smooth. Stir in 2 cups of the Cheddar cheese, 1 cup of the Asiago cheese and 1 cup of the Parmesan cheese and continue to cook and stir to melt the cheeses. Season with salt and pepper.
- Add the cooked macaroni and the bacon crumbles and fold that all in to coat the macaroni with the cheese mixture.
- Transfer into a buttered baking dish.
- In a small bowl, stir together the bread crumbs and melted butter. Scatter bread crumb mixture over the top of the macaroni and cheese. Top with remaining cheese.
- Bake for 30 minutes, or until hot and bubbly.
