The Creamiest Stovetop Bacon Mac and Cheese Ever!
This easy, creamy stovetop bacon mac and cheese recipe is better than anything you can get from a box. The entire family will love it, and it can be ready in about 30 minutes. No oven needed.
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This stovetop bacon mac and cheese is incredibly creamy because it begins with a classic French béchamel white sauce. To make the sauce, you cook together butter, flour, and milk. First, you make a roux by cooking flour and butter, then you gradually whisk in the milk. After removing the pot from the heat, you add shredded cheese and stir in your cooked macaroni or noodles.
That’s it.
This version starts by crisping up some diced bacon and caramelizing some onions (onions are optional), making it very similar to my favorite German mac and cheese recipe käsespätzle. It also resembles Slovak Bryndzové Halušky, a traditional potato dumpling smothered in cheese and topped with caramelized bacon and onions.
If you love comforting noodle recipes, try my recipes for American haluski, and old-fashioned chicken noodle soup.
Looking for more quick dinner recipe ideas? Try my salsa chicken and slow cooker creamy tomato basil chicken.
Ingredients (Any Notes, Variations, & Substitutions)
- Cheese: I’m using three cheeses here (sharp white cheddar, Emmental, and parmesan), but you can stick to just cheddar if you wish. Gruyere is another lovely touch.
- Make it gluten-free: use gluten-free pasta and a gluten-free roux. Many gluten-free flour blends, particularly those labeled for all-purpose use, work well as a substitute for wheat flour. Look for blends that contain ingredients like rice flour, tapioca starch, and potato starch. They tend to thicken sauces without clumping or adding any graininess.
- Alternative Seasonings: Instead of the seasonings I use in this recipe (dried oregano and garlic powder), use a more classic mac and cheese seasoning:, 2 teaspoons of mustard powder to add tang and balance the richness of the cheese. Add 1/2 teaspoon of paprika for mild smokiness and color. Sprinkle in 1/4 teaspoon of ground nutmeg to enhance the creaminess.
- Use classic elbow macaroni instead of the shells.
- Feel free to omit the tomato paste, but I love the subtle background flavor it gives.
- Omit the onion if you wish.
- Use all milk instead of adding cream.
Key Recipe Process Photos
Make It a Freezer Meal
Want to cook and freeze this stovetop bacon mac and cheese for later serving? Read all about how to do that below!
Freezing the Whole Meal:
Cool Completely: Before freezing, make sure your mac and cheese has cooled completely to avoid condensation, which can lead to freezer burn.
Choose the Right Container: You can freeze the mac and cheese in glass casserole dishes, aluminum trays, or even silicone baking dishes. Just make sure whatever container you use is freezer- and oven-safe. Glass dishes with tight-fitting lids are great if you want to bake it later in the same dish. For aluminum or silicone containers, tightly seal them with a double layer of foil to protect the meal. Silicone is a good option because it’s flexible and can go from freezer to oven easily.
Leave Room for Expansion: When filling your dish, leave a little space at the top (about 1/2 inch) to allow the sauce to expand as it freezes.
Label and Freeze: Don’t forget to label the container with the date and contents. This way, you’ll know what it is and how long it’s been in the freezer. Mac and cheese will last up to 2-3 months.
Reheating from Frozen:
Preheat the Oven: No need to thaw the mac and cheese. Preheat your oven to 350°F (175°C).
Reheat Directly from Frozen: Cover the dish with foil to keep it from drying out. Place the frozen mac and cheese in the oven and bake for about 50-60 minutes if using a glass or silicone dish, or 45-55 minutes if using an aluminum tray. For a crispy top, uncover the dish for the last 10-15 minutes of baking.
Add Moisture if Needed: If the mac and cheese looks dry while reheating, you can add a splash of milk or cream before covering and continuing to bake. This will help maintain the creamy texture. Feel free to add more shredded cheese too.
Let the mac and cheese cool completely before storing to avoid condensation and sogginess. Transfer it to an airtight container or keep it in an oven-safe dish covered tightly with plastic wrap or foil. This helps maintain freshness and prevents odors from the fridge from affecting the dish. You can store it in the refrigerator for up to 3-4 days before the texture changes.
Reheating from the Fridge:
Preheat the Oven (if using oven): If you plan to reheat in the oven, preheat to 350°F (175°C).
Add Moisture: Before reheating, add a splash of milk or cream to the mac and cheese. This helps restore creaminess, as the pasta will have absorbed some of the sauce while in the fridge.
Reheat in the Oven: Cover the mac and cheese with foil to prevent it from drying out. Heat for 15-20 minutes, or until warmed through. Uncover in the last few minutes if you want a crispy top.
Reheat on the Stovetop: Transfer the mac and cheese to a saucepan, add a little milk or cream, and heat over low heat. Stir frequently until the dish is evenly warmed and creamy.
Reheat in the Microwave: For a quicker option, microwave individual portions. Add a splash of milk, cover the dish with a microwave-safe lid or wrap, and heat in 30-second intervals, stirring in between, until hot.
Ingredients
- 8 ounces pasta shells
- 2.5 cups bacon diced
- 1 large onion finely diced
- 1 cup cream
- 2 cups milk
- 2 cups cheddar cheese shredded
- 1 cup Emmental cheese
- ½ cup parmesan
- 2 tbsp unsalted butter
- 2 tsp tomato paste
- 2 tbsp olive oil or use butter
- 1 tsp dried oregano
- 1 tsp garlic powder
- salt + pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions until al dente. Once cooked, drain the pasta, toss it with a little olive oil and a pinch of salt to prevent sticking, and set it aside.
- Caramelize the Bacon and Onion: Heat a large skillet over medium heat, adding the olive oil and butter. Once the butter has melted, add the diced onion and cook it slowly, stirring occasionally, until it softens and caramelizes, which should take around 10-12 minutes. Add the diced bacon to the skillet and cook until crispy, about 6-7 minutes. When both are done, remove the onions and bacon from the skillet and set them aside.
- Prepare the Béchamel Cheese Sauce: In the same skillet, without cleaning it, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to get rid of the raw flour taste. Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Continue cooking for 4-5 minutes until the sauce thickens slightly. Stir in the tomato paste, garlic powder, oregano, and a pinch of salt and pepper.
- Remove from heat: Gently stir in the sharp white cheddar, Emmental, and Parmesan cheeses, allowing them to melt into the sauce.
- Assemble the Dish: Add the cooked pasta to the cheese sauce and stir until well coated. Next, fold in the caramelized bacon and onions, mixing everything together until evenly distributed. If the sauce appears too thick, stir in a small splash of milk to loosen it up. Adjust the seasoning with salt and pepper as needed. Serve your mac and cheese immediately.
Notes
- Cheese: I’m using three cheeses here (sharp white cheddar, Emmental, and parmesan), but you can stick to just cheddar if you wish. Gruyere is another lovely touch.
- Make it gluten-free: use gluten-free pasta and a gluten-free roux. Many gluten-free flour blends, particularly those labeled for all-purpose use, work well as a substitute for wheat flour. Look for blends that contain ingredients like rice flour, tapioca starch, and potato starch. They tend to thicken sauces without clumping or adding any graininess.
- Alternative Seasonings: Instead of the seasonings I use in this recipe (dried oregano and garlic powder), use a more classic mac and cheese seasoning:, 2 teaspoons of mustard powder to add tang and balance the richness of the cheese. Add 1/2 teaspoon of paprika for mild smokiness and color. Sprinkle in 1/4 teaspoon of ground nutmeg to enhance the creaminess.
- Use classic elbow macaroni instead of the shells.
- Feel free to omit the tomato paste, but I love the subtle background flavor it gives.
- Omit the onion if you wish.
- Use all milk instead of adding cream.
