Sheet Pan Mac Cheese Bacon

A comforting, creamy mac and cheese baked on a sheet pan for maximum crispy edges, topped with a savory bacon crumble for extra flavor and crunch.

This is one of my favorite weeknight meals that always impresses guests with its crispy edges and rich flavor.

Ingredients

• Pasta: 1 pound (450 g) elbow macaroni
• Cheese Sauce: 4 tablespoons (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère cheese shredded, 1/2 cup (50 g) Parmesan cheese grated
• Bacon Crumble: 6 slices (150 g) thick-cut bacon, 1/2 cup (50 g) panko breadcrumbs, 2 tablespoons (30 g) unsalted butter melted, 2 tablespoons (10 g) fresh parsley chopped (optional)

Instructions

Step 1:

Preheat the oven to 425°F (220°C) Lightly grease a rimmed sheet pan (approx 18x13 inches / 45x33 cm)

Step 2:

Cook the macaroni in salted boiling water 2 minutes less than package instructions (it will finish cooking in the oven) Drain and set aside

Step 3:

In a large saucepan melt 4 tablespoons of butter over medium heat Whisk in the flour and cook for 1 minute until bubbling but not browned

Step 4:

Gradually whisk in the milk and cream Simmer stirring frequently until thickened (about 5 minutes)

Step 5:

Stir in Dijon mustard garlic powder onion powder smoked paprika salt and pepper

Step 6:

Remove from heat and add cheddar Gruyère and Parmesan cheeses stirring until melted and smooth

Step 7:

Add the drained pasta to the cheese sauce and mix well to coat evenly

Step 8:

Spread the mac and cheese mixture evenly on the prepared sheet pan

Step 9:

For the bacon crumble cook the bacon in a skillet over medium heat until crispy Drain on paper towels crumble and set aside

Step 10:

In a bowl mix panko breadcrumbs with melted butter Stir in crumbled bacon and parsley

Step 11:

Sprinkle the bacon crumble mixture evenly over the mac and cheese

Step 12:

Bake in the preheated oven for 18 22 minutes or until bubbly and golden brown on top

Step 13:

Let rest for 5 minutes before serving

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This dish always brings the family together, sharing warm moments and happy bellies around the dinner table.

Serving Suggestions

Serve with a simple green salad or steamed vegetables to balance the richness of the cheese sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven for best results.

Variations

For a vegetarian option omit the bacon and add sautéed mushrooms or roasted broccoli to the crumble topping.

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This recipe is a guaranteed crowd-pleaser that delights with its creamy texture and irresistible crispy topping.

Common Recipe Questions

→ What pasta works best for this dish?

Elbow macaroni is ideal for even cooking and perfect cheese coating, but other small pasta shapes like cavatappi or shells work well too.

→ How is the bacon crumble prepared?

Bacon is cooked until crispy, then crumbled and mixed with panko breadcrumbs and melted butter to create a crunchy, savory topping.

→ Can I make a vegetarian version?

Omit the bacon and substitute the crumble with sautéed mushrooms or roasted vegetables like broccoli for extra texture and flavor.

→ Why bake the mac and cheese on a sheet pan?

Baking on a sheet pan encourages more crispy, golden edges compared to traditional baking dishes, enhancing texture.

→ What cheeses are included in the sauce?

A blend of sharp cheddar, Gruyère, and Parmesan cheeses melts smoothly to create a rich and flavorful sauce.