One-Pot Baked Mac and Cheese with Bacon

Steps

1. 1

   Cook and crumble bacon

   • Cut the bacon into 1/4-inch pieces and place them directly into your 6-quart Dutch oven or oven-safe pot.
   • Cook over medium heat, stirring occasionally, for 8–10 minutes until the bacon is crispy and golden brown.
   • Use a slotted spoon to transfer the bacon to a paper towel–lined plate.
   • Leave about 2 tablespoons of bacon fat in the pot; discard or reserve the rest for another use.

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   Ready when: bacon is crispy and golden brown with no pink

   Tip: Don't pour out all the bacon fat—it adds deep, savory flavor to your cheese sauce. If there's a lot of excess (more than 3 tablespoons total), pour some out.

2. 2

   Boil the pasta

   • Add 4 quarts (4 liters) of water to the same pot and bring it to a boil over high heat, about 10 minutes.
   • Once boiling, add about 1–2 tablespoons of salt and the elbow macaroni.
   • Stir well to separate the pieces.
   • Cook for 1–2 minutes less than the package directions (e.g., if the box says 8 minutes, cook for 6–7 minutes).
   • The pasta should be slightly firm to the bite—it will finish cooking in the oven.
   • Drain the pasta in a colander and set aside.
   • Wipe the pot dry with paper towels to remove excess water.

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   Ready when: pasta is slightly firm (1–2 minutes under al dente)

   Tip: Undercooking the pasta is crucial—it will soften further in the oven and won't turn mushy. Test a piece by biting it; you should feel a tiny firmness in the center.

3. 3

   Make the roux base

   • Return the pot to medium heat.
   • Add 4 tablespoons of butter and allow it to melt completely, about 1 minute.
   • Whisk in the all-purpose flour until no dry bits remain—it will look like wet sand.
   • Cook, stirring constantly with a whisk or wooden spoon, for 1–2 minutes.
   • You'll notice the roux will change from floury to glossy and will smell nutty and toasted.
   • Do not let it brown.

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   Ready when: mixture is light golden, glossy, and smells nutty

   Tip: Stir constantly to prevent the flour from burning. A roux that smells acrid or looks dark brown will taste bitter and ruin your sauce.

4. 4

   Build the cheese sauce

   • Remove the pot from the heat.
   • Pour the whole milk slowly into the roux while whisking constantly—this is key to avoiding lumps.
   • Once the milk is mostly incorporated, return the pot to medium heat and whisk steadily for 2–3 minutes until the mixture thickens and coats the back of a spoon.
   • Remove from heat again.
   • Add the shredded sharp cheddar cheese, Dijon mustard, and a pinch each of salt and black pepper.
   • Stir gently until the cheese is fully melted and the sauce is smooth and glossy.
   • Taste and adjust the seasoning—the sauce should taste rich, tangy, and well-salted.

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   Ready when: sauce coats the back of a spoon and cheese is completely melted

   Tip: If lumps do form while adding the milk, push the sauce through a fine-mesh sieve or use an immersion blender. Remove the pot from heat before adding cheese to prevent it from becoming grainy.

5. 5

   Combine pasta and bacon with sauce

   • Add the cooked pasta and crumbled bacon to the warm cheese sauce in the pot.
   • Stir gently but thoroughly until every piece of pasta is coated with creamy sauce.
   • The mixture should look cohesive and glossy, not dry or clumpy.
   • Taste again and adjust salt and pepper if needed—remember, the bacon adds saltiness.

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   Ready when: every piece of pasta is evenly coated with sauce

   Tip: Stir gently to avoid breaking the pasta. If the mixture seems too thick, you can add a splash more milk and stir; if too thin, it will set as it bakes.

6. 6

   Make the breadcrumb toppingOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter and a small pinch of salt until the crumbs are evenly moistened and golden-looking.
   • Spread the breadcrumb mixture evenly over the top of the mac and cheese in the pot, covering as much surface as you can.
   • You can use your fingers or the back of a spoon to distribute it.

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   Ready when: breadcrumbs are evenly moistened and coat the top

   Tip: The butter is essential—it helps the crumbs brown and crisp in the oven. Don't skip it. If your breadcrumbs are very large, gently crush them between your fingers as you toss them.

7. 7

   Bake until goldenOven 375°F / 190°C

   • Place the pot on the center rack of your preheated 375°F (190°C) oven.
   • Bake for 25–30 minutes until the breadcrumb topping is golden brown and the cheese sauce is bubbling gently at the edges (you'll see it creeping up the sides of the pot).
   • If the topping is browning too quickly before the edges bubble, loosely tent the pot with aluminum foil for the last 10 minutes.

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   Ready when: top is deep golden brown and sauce bubbles at the pot's edge

   Tip: Watch after 20 minutes to catch the browning at the right moment. A little dark brown is good; black means it's overbaked. The bubbling at the edges tells you the sauce has reached a simmer underneath.

8. 8

   Rest before serving

   • Remove the pot from the oven and set it on a trivet or heat-safe surface.
   • Let the mac and cheese rest, uncovered, for 5 minutes.
   • This allows the sauce to firm up slightly so it holds together when you scoop and serve it.
   • Stir gently once or twice to distribute the sauce, then spoon into bowls or onto plates and serve hot.

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   Ready when: sauce has thickened enough that it clings to the pasta without running

   Tip: If you serve immediately, the sauce will be quite loose and may look separated—this is normal but the resting time prevents it. The mac and cheese will also stay hotter longer if you let it rest.