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.

I love making this for family gatherings because it combines creamy cheese sauce with crunchy bacon topping making it a guaranteed crowd-pleaser.

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

Preheat Oven:

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

Cook Pasta:

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

Make Roux:

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.

Add Milk and Cream:

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

Season Sauce:

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

Add Cheese:

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

Combine Pasta and Sauce:

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

Assemble:

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

Prepare Bacon Crumble:

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

Mix Crumble:

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

Top:

Sprinkle the bacon crumble mixture evenly over the mac and cheese.

Bake:

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

Rest:

Let rest for 5 minutes before serving.

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This recipe always brings my family together around the table sharing laughs and enjoying every creamy crunchy bite.

Notes

Serve with a simple green salad to balance the richness. Pair with a lightly oaked Chardonnay or pale ale.

Required Tools

Large saucepan, Sheet pan (18x13 inches), Cheese grater, Mixing bowls, Skillet, Whisk, Colander

Allergen Information

Contains Milk/Dairy, Wheat/Gluten, Pork. May contain Soy (if using certain brands of cheese or panko). Double-check ingredient labels if you have allergies.

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Enjoy your crispy cheesy creation fresh from the oven for the best flavor and texture.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Elbow macaroni is ideal for coating evenly with the cheese sauce and fitting well on the sheet pan.

→ How do I achieve crispy edges in the mac and cheese?

Baking the mac and cheese on a rimmed sheet pan ensures maximum surface area, allowing edges to caramelize and crisp during baking.

→ Can I use different cheeses for the sauce?

Sharp cheddar, Gruyère, and Parmesan provide a great balance, but smoked Gouda or Monterey Jack are excellent substitutes for varied flavor.

→ How is the bacon crumble prepared?

Bacon is cooked until crispy, crumbled, and mixed with panko breadcrumbs and melted butter to add crunch and savory depth as a topping.

→ What are good serving suggestions to balance this dish?

Pair with a simple green salad for freshness and a lightly oaked Chardonnay or pale ale to complement the richness.

→ Can this dish be made vegetarian?

Omit bacon and substitute with sautéed mushrooms or roasted broccoli in the crumble for a meat-free option.