Smoky Bacon Macaroni and Cheese Recipe

Preparing homemade Mac & Cheese has been a no-brainier for many years in our home. With all of the dilemma about branded foods using food coloring in their Mac & Cheese products1, we have been sticking to a homemade version. But hey - I might still use food coloring here and there, although the more natural the better. The great thing is that making your own Mac & Cheese is as simple as preparing the "boxed" version.

To pamper it with a kick of flavor, I used smoked Gouda cheese and crispy pieces of bacon. With nicely baked crisp tops, this will become the best Mac & Cheese you have ever drooled over. And, say, if you're preparing this for kids - you will truly become their hero!

Serving size:
20 min
40 min
Ready in
1 hr


Bring a large pot of salted water to a boil. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Preheat the oven to 400F. Lay out each slice of bacon on a baking sheet lined with parchment paper. Place the sheet covered with bacon into the oven; bake until golden and crispy. Lay out cooked bacon on a paper towel, to get rid of any excessive grease.
Using a sauce pan, warm up butter, 1 cup of milk and whipping cream. Whisk the remaining 1 cup of milk together with flour, until there are no lumps. Add flour mixture to the sauce pan. Once the milk is hot, whisk in Dijon mustard; also add diced or shredded Colby Jack cheese and smoked Gouda cheese.
Add macaroni into the sauce and stir to combine. To the the macaroni, add most of the bacon pieces, leave a bit behind for sprinkling.
This step is optional, but that crust on top is such a drool! Pour the mixture into the prepared casserole dish. Sprinkle it with shredded mozzarella cheese and the remaining bacon pieces. Bake at 400F for 15 minutes or until the tops are crispy.
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