Let’s be honest—regular mac and cheese is already pretty fantastic. But when you’re ready to graduate from the blue box and enter the realm of “I might lick the empty casserole dish when no one’s looking,” this Bacon & Pimento Mac & Cheese is your golden ticket. It’s what happens when Southern comfort food has a passionate affair with everyone’s favorite pasta dish, and honestly? We should all be thankful for their indiscretion.
Why This Recipe is Awesome
This isn’t just mac and cheese—it’s mac and cheese that went to finishing school. The addition of smoky bacon and tangy pimento cheese transforms an already beloved dish into something that will have your dinner guests texting you at midnight asking for the recipe.
It hits every perfect note: creamy, smoky, tangy, and just spicy enough to keep things interesting. Plus, that crispy top layer with the broiled breadcrumbs? I’ve seen people fight over it with forks, and I pretended not to notice because I completely understood.
The best part? While it tastes like you spent hours perfecting it, this recipe is actually pretty straightforward. And unlike that soufflé you attempted last year (we don’t talk about that), this dish is really hard to mess up. Even if you overcook it a bit, it’s still going to be delicious because… well, bacon and cheese.
Bacon & Pimento Mac & Cheese
Ingredients
- 1 pound elbow macaroni or cavatappi if you’re feeling fancy
- 8 slices thick-cut bacon chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 4 cups sharp cheddar cheese freshly grated (please, for the love of all things holy, grate it yourself)
- 8 oz jar pimentos drained and chopped
- 8 oz cream cheese softened and cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to your spice preference
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 3 green onions thinly sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C). Butter your baking dish and set it aside. This is also a great time to warm your milk (microwave or stovetop) – warm milk mixes better with the roux.
- Cook the pasta in salted water until just shy of al dente (about 1-2 minutes less than package directions). It'll continue cooking in the oven, and nobody likes mushy mac. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate, but leave that gorgeous bacon fat in the pan. (Save about 2 tablespoons of the cooked bacon for topping later.)
- Make the roux. Add the 4 tablespoons of butter to the bacon fat in the skillet. Once melted, whisk in the flour and cook for about 1-2 minutes until it smells slightly nutty but hasn't browned.
- Slowly whisk in the warmed milk and cream, continuing to whisk until smooth. Cook this mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Turn heat to low and add cheeses. Stir in 3 cups of the grated cheddar and all of the cream cheese until melted and smooth. (Save 1 cup of cheddar for topping.)
- Add the flavor bomb. Mix in the drained pimentos, garlic powder, onion powder, cayenne, smoked paprika, Dijon mustard, and most of the bacon (remember, we're saving some for the top). Season with salt and pepper to taste.
- Combine the sauce with the pasta, folding gently until all the pasta is coated. Pour this heavenly mixture into your prepared baking dish.
- Top it off. Sprinkle the remaining cup of cheddar over the pasta. Mix the panko with the melted butter and scatter over the cheese. Finally, sprinkle the reserved bacon on top.
- Bake for 25-30 minutes until bubbly around the edges and the top is golden brown. If you want an extra-crispy top (and who doesn't?), broil for 1-2 minutes at the end – but watch it closely!
- Rest for 5-10 minutes before serving. Garnish with sliced green onions and prepare for the compliments.
Notes
- Pre-shredded cheese contains anti-caking agents that affect how it melts. Taking the time to grate your own makes a huge difference in creaminess.
- For an even spicier kick, add a diced jalapeño when you’re cooking the bacon.
- This mac and cheese actually tastes better the next day, so it’s great for making ahead.
- If the sauce seems too thick when mixing with the pasta, add a splash of milk or cream to loosen it up.
- For a creamier result, don’t let the sauce boil after adding the cheese – keep it at a gentle simmer.
Calories & Nutritional Info
- Calories: Approximately 650-750 per serving
- Protein: 28g
- Fat: 46g
- Carbs: 42g
- Fiber: 2g
- Calcium: 40% of daily value
- Iron: 15% of daily value
- Sodium: 900mg (varies depending on bacon and cheese brands)
Common Mistakes to Avoid
- Overcooking the pasta. Seriously, stop it before it’s fully done. It will continue to cook in the oven.
- Using cold milk for your roux. This leads to lumps, tears, and questioning your life choices. Warm the milk first.
- Boiling the cheese sauce. High heat makes cheese break and go grainy. Low and slow is the way to go.
- Underseasoning. Pasta and cheese can take a lot of salt. Taste before baking and make it slightly saltier than you think it should be.
- Rushing the roux. Give it time to cook out the raw flour taste before adding liquids.
- Using thin-cut bacon. Thick-cut gives you better bacon bits that won’t disappear into the cheese sauce.
Alternatives & Substitutions
- Different pasta shapes work great – shells, rotini, or fusilli all hold sauce well.
- No pimentos? Roasted red peppers make an excellent substitute.
- For a spicier version, use pepper jack in place of some of the cheddar.
- Make it a complete meal by adding diced cooked chicken or browned ground beef.
- Gluten-free option: Use gluten-free pasta and replace flour with cornstarch slurry (mix 2 tablespoons cornstarch with cold water, then add to hot milk).
- Cut some calories by using half-and-half instead of heavy cream (but honestly, why?).
- Don’t eat pork? Turkey bacon works, or skip the bacon and add a teaspoon of smoked salt or liquid smoke for that smoky flavor.
FAQs
Can I make this ahead of time?
Absolutely! Assemble everything but don’t bake it. Cover and refrigerate for up to 2 days. When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed (you might need to add 5-10 minutes to the baking time).
Can I freeze this mac and cheese?
Yes, but freeze it before baking. Thaw completely in the refrigerator overnight before baking. The texture might be slightly different, but it’ll still be delicious.
My sauce is lumpy. What did I do wrong?
Probably added cold milk too quickly to the hot roux. Next time, warm the milk and add it gradually while whisking constantly. For now, you can try to save it by using an immersion blender (if you have one) or vigorously whisking.
How do I reheat leftovers without them drying out?
Add a splash of milk, cover with foil, and reheat in a 325°F oven until warmed through. Microwave works too, but add that splash of milk and cover with a damp paper towel.
Can I use a different cheese?
Definitely! Gruyère, fontina, or Monterey Jack all work well. Just keep some cheddar for that classic flavor. Avoid very soft cheeses like brie or very hard ones like Parmesan as your main cheese.
What can I serve with this to make myself feel better about all the calories?
A crisp green salad with a bright vinaigrette makes a perfect counterpoint to all that creamy richness. Roasted vegetables like broccoli or Brussels sprouts are great too. Or just embrace it and serve with fried chicken. Life is short.
Can I make this in a slow cooker?
You can, but it won’t have that amazing crispy top. Cook the bacon and make the cheese sauce as directed, then combine with cooked pasta in your slow cooker. Cook on low for 2-3 hours. Stir occasionally if possible.
Final Thoughts
This Bacon & Pimento Mac & Cheese is what happens when you decide that regular mac and cheese just isn’t indulgent enough. It’s the kind of dish that has people scraping the pan and licking their forks. Yes, it’s a bit more effort than the blue box, but the payoff is so worth it. Make this for someone you really like—or someone you’re trying to convince to really like you. Either way, cheesy success is practically guaranteed.
