Name: Baked Mac and Cheese with Bacon and Gruyère
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Cuisine: American cuisine
Ingredients: 450 g macaroni pasta (elbow macaroni or other small pasta); 200 g bacon (diced); 6 tbsp unsalted butter; 6 tbsp all-purpose flour; 3 cup milk (whole milk recommended); 1 cup heavy cream; 3 cup gruyère cheese (shredded); 1 cup parmesan cheese (grated); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.25 tsp nutmeg (ground, optional)

A close-up shot shows a glorious baked mac and cheese, bubbling with melted Gruyère and topped with crispy bacon bits, all bathed in warm, inviting light.

Indulge in this ultimate comfort food: creamy, baked macaroni and cheese elevated with crispy bacon bits and the nutty, complex flavor of Gruyère cheese. Each bite offers a luxurious blend of tender pasta enveloped in a rich, velvety cheese sauce, baked to a golden-brown perfection with a delightful crust. This isn't just mac and cheese; it's a sophisticated yet deeply satisfying dish that evokes warmth and nostalgia. The salty crunch of bacon cuts through the richness, while the Gruyère adds an unforgettable depth. Perfect for a cozy family dinner or a special occasion that calls for a truly comforting centerpiece.

Preparation time: 25 min
Cooking time: 35 min
Total time: 1 hr
Servings: 8

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2Cook the macaroni pasta according to package directions until al dente. Drain well and set aside.
3In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon fat in the skillet. Set bacon aside on a paper-towel-lined plate.

Making the Cheese Sauce

1Melt the butter in the same skillet with the reserved bacon fat over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2Gradually whisk in the milk and heavy cream until lumps disappear. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
3Remove the skillet from the heat. Stir in 2 cups of the shredded Gruyère cheese and all of the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional nutmeg.

Assembly and Baking

1Add the cooked macaroni and about three-quarters of the crispy bacon bits to the cheese sauce. Stir gently to combine, ensuring all pasta is coated.
2Pour the macaroni mixture into the prepared baking dish. Top evenly with the remaining 1 cup of Gruyère cheese and the reserved bacon bits.
3Bake for 25-30 minutes, or until the mac and cheese is hot and bubbly, and the top is golden brown and crispy.
4Let stand for 5-10 minutes before serving to allow the sauce to set slightly. This ensures a rich, creamy, and comforting dish.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2Cook the macaroni pasta according to package directions until al dente. Drain well and set aside.
3In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon fat in the skillet. Set bacon aside on a paper-towel-lined plate.

Making the Cheese Sauce

1Melt the butter in the same skillet with the reserved bacon fat over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2Gradually whisk in the milk and heavy cream until lumps disappear. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
3Remove the skillet from the heat. Stir in 2 cups of the shredded Gruyère cheese and all of the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional nutmeg.

Assembly and Baking

1Add the cooked macaroni and about three-quarters of the crispy bacon bits to the cheese sauce. Stir gently to combine, ensuring all pasta is coated.
2Pour the macaroni mixture into the prepared baking dish. Top evenly with the remaining 1 cup of Gruyère cheese and the reserved bacon bits.
3Bake for 25-30 minutes, or until the mac and cheese is hot and bubbly, and the top is golden brown and crispy.
4Let stand for 5-10 minutes before serving to allow the sauce to set slightly. This ensures a rich, creamy, and comforting dish.

Nutrition Information

Calories: 751 kcal
Protein: 35 g
Fat: 46 g
Carbs: 55 g

Nutrient	Per serving
Calories	751 kcal
Protein	35 g
Fat	46 g
Carbs	55 g

Tips

Grate your own Gruyère cheese from a block for the best flavor and melting consistency, avoiding pre-shredded varieties.
For extra richness and a subtle tang, stir in a tablespoon of Dijon mustard into the cheese sauce before adding the cheese.
Garnish with fresh chopped parsley or chives for a touch of color and freshness that complements the rich flavors.