[Recipe] Baked Macaroni and Cheese with Bacon Bits

Baked Macaroni and Cheese. Photos by Flickr/Jep

I’ve had this pack of elbow macaroni sitting in my pantry for a while now, so I thought, why not make some baked macaroni and cheese?

I’m pretty sure this pack of macaroni was a freebie when I bought two boxes of Oreos. Honestly, I’ve been struggling to think of a recipe combining both ingredients. At least they’re both edible, right? That said, I’ve seen stranger combinations—like when I spotted two huge bottles of cola bundled with a free sachet of dishwashing liquid.

Mac and cheese has always been one of my favorite things to make, and over the years, my go-to recipe has evolved a lot. It all started with the simplest version: plain melted cheese mixed into cooked macaroni. Things really leveled up when I learned to make a proper Mornay sauce (or, as I like to call it, cheesy béchamel).

I don’t always have mozzarella on hand, but whenever I do, I absolutely love how it melts into a gooey, golden topping for baked mac and cheese. There’s just something so comforting about that stretchy, cheesy layer.

Baked Macaroni and Cheese with Bacon Bits

Ingredients:

- 400 g uncooked macaroni

- 250 g bacon bits

- 160 g grated cheese of choice (for flavor)

- 160 g grated mozzarella cheese (will be used for topping before baking)

- 360 ml (1 can) evaporated milk

- 1 cup water with 1 packet of flavor seasoning mix (or use 1 cup chicken stock as a substitute)

- 1/4 cup all-purpose flour

- 1 stick (approximately 113 g) butter

- 1 tbsp dried parsley

- 1 tbsp dried oregano

- 1/2 tbsp onion powder

- 1/2 tbsp garlic powder

- 1/2 tbsp smoked paprika

Instructions:

1. Cook the Bacon:

- Heat a little oil in a pan over medium heat.

- Add the bacon bits and cook until golden brown and crispy around the edges. Allow the fat to render out, creating flavorful oil in the pan.

- Transfer the bacon and rendered fat into a bowl and set aside.

2. Prepare the Roux:

- Heat a small amount of vegetable oil in a pan and gradually melt the butter.

- Add the flour and whisk constantly to create a roux. Toast the flour lightly for a nuttier flavor, if desired.

- Stir in the cooked bacon bits along with the rendered fat to enhance the flavor.

3. Make the Sauce:

- Mix the evaporated milk with 1 cup of water (or chicken stock) in a bowl. Add the seasoning mix (or dissolved stock), dried herbs, onion powder, garlic powder, and smoked paprika.

- Slowly add this liquid mixture to the roux while whisking continuously to avoid lumps.

- Gradually add the grated cheese while whisking, allowing it to melt smoothly into a creamy sauce. Adjust the consistency by adding more water if the sauce becomes too thick.

4. Cook the Pasta:

- Cook the macaroni according to the package instructions. Drain and set aside.

5. Combine and Serve:

- Mix the cooked macaroni with the cheese sauce until evenly coated.

- For an extra indulgent touch, transfer the macaroni and cheese into a baking dish. Sprinkle with additional grated mozzarella on top and bake at 400°F (200°C) until the cheese is bubbly and slightly browned.

6. Optional Garnish:

- Top with a sprinkle of parsley or additional paprika for presentation.