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20-Minute Mac & Cheese with Bacon

Okay, imagine this: you’re rushing through a hectic weeknight, and your stomach is loudly reminding you it’s dinnertime—like right now. This 20-Minute Mac & Cheese with Bacon is the ultimate kitchen hero that swoops in with creamy, cheesy goodness and crispy bacon bits to save the day. It’s quick, comforting, and seriously tasty. Plus, the smell of that sizzling bacon mingling with melting cheese? Total home-run for your senses. Trust me, once you try this, it’ll be your go-to recipe when you want something fast but feel like an absolute culinary rockstar.

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

8 oz elbow macaroni (about 2 cups)
6 slices bacon
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
2 cups milk (whole or 2%)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste

How I Make It

Step 1:

Start by cooking the elbow macaroni in a large pot of boiling salted water until just al dente (about 7 minutes). Drain and set aside, but save about 1/4 cup of the pasta water for later—more on that soon!

Step 2:

While the pasta cooks, crisp up the bacon slices in a skillet over medium heat. Toss them frequently so they brown evenly without burning. Once crispy, transfer to a paper towel-lined plate to drain and crumble into bite-sized pieces.

Step 3:

In the same skillet, melt the butter over medium heat. Whisk in the flour continuously for about 1 minute to form a roux—that’s what gives our sauce that silky smooth texture.

Step 4:

Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about 3-4 minutes. If it gets too thick, add a little of that reserved pasta water to loosen it just a bit.

Step 5:

Stir in the cheddar and mozzarella cheeses until melted and gooey. Season with garlic powder, smoked paprika, salt, and pepper to taste. This is where the sauce gets those warm, comforting flavors.

Step 6:

Finally, toss the cooked pasta and crumbled bacon into the cheese sauce. Give everything a good mix so every noodle is coated in cheesy, bacony magic. Serve hot and enjoy the ooey-gooey, crispy goodness!

Variations & Tips

Swap sharp cheddar with smoked gouda or pepper jack for a twist in flavor.
Mix in steamed broccoli or peas for some sneaky greens.
Use turkey bacon or pancetta if you want a different bacon vibe.
For extra creaminess, stir in 2 ounces of cream cheese with your milk.
If you like it crispy on top, transfer to a baking dish, sprinkle with extra cheese and broil for 2-3 minutes.

How I Like to Serve It

This mac & cheese is perfect for chilly fall evenings when all you want is something warming and indulgent. It’s equally awesome at weekend game days or casual family dinners tucked in with a crisp green salad. Whenever you serve it, that bacon-crisp and cheesy-rich combo will steal the show.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to keep it creamy.
If you prefer gluten-free, swap regular flour with a gluten-free all-purpose blend for the roux.

Closing: Seriously, this 20-minute mac & cheese with bacon always hits the spot—it’s quick, comforting, and packed with flavor that feels like a warm hug from the inside out.