This mac and cheese with bacon is one of my signature dishes. Simple as it sounds, I never expected such a humble dish to taste this good.
Over the years friends, family, neighbors, and guests have fallen for this cheesy casserole. It quickly became clear this isn’t just another mac and cheese recipe — it’s the one people ask for again and again.
📝 Recipe Snapshot – Rigatoni Mac and Cheese (with Bacon)
Prep Time: 20 minutes
Cook Time: 30–45 minutes
Total Time: About 1 hour
Servings: 6 to 8
Skill Level: Easy
Method: Baked or stovetop
Special Tools: 2-quart baking dish, cheese grater, large skillet, stockpot
Estimated Cost: Around $10 to $12 (depending on cheese and bacon brand)
Table of Contents
- 📝 Recipe Snapshot – Rigatoni Mac and Cheese (with Bacon)
- It’s Restaurant-Worthy
- What’s in The Best Macaroni and Cheese Recipe?
- How to Make Rigatoni Mac and Cheese (with Bacon)
- Don’t Do This – Things to Avoid
- What Goes with Mac and Cheese?
- Common recipe questions
- Freezer Macaroni and Cheese
- Rigatoni Mac and Cheese (with Bacon) Recipe
💛 Why You’ll Love This Recipe
- This isn’t your average mac and cheese — it’s the one everyone keeps requesting.
- Extra-sharp cheddar gives bold flavor while cream and a homemade roux make the sauce rich and silky.
- Crispy bacon adds salty crunch and balances the creamy cheese.
- Easy to prep ahead or freeze, perfect for holidays and busy weeknights.
- Simple ingredients, no fussy toppings — reliable comfort food that brings people together.
It’s Restaurant-Worthy
I started making this more often and friends began to swoon. Requests for the recipe followed, and soon even my kids were asking for “that” mac and cheese on a regular basis. We make many macaroni dishes, but this one stands out.
What makes this version special? First, the recipe is ridiculously easy. Two simple elements really lift it: bacon and extra-sharp cheddar. They pair beautifully. This dish can be made on the stovetop or baked and relies on a few common, quality ingredients rather than fancy toppings.
What’s in The Best Macaroni and Cheese Recipe?
This mac and cheese is extra creamy and full of flavor. It uses sharp cheddar for depth, rigatoni so the sauce clings inside each tube, and crispy bacon for texture. A touch of dry mustard, kosher salt, and a little flour to thicken the roux bring it all together.
- Extra-sharp cheddar
- Gives bold flavor that the sauce balances; use block cheese and shred it yourself rather than pre-shredded for best texture and taste.
- Rigatoni pasta
- The hollow tubes trap sauce and little bits of bacon for the best bite.
- Cream
- You can substitute milk for a lighter version, but cream gives the richest, creamiest sauce.
- Bacon
- Crispy bacon adds salty crunch and savory depth.
- Dry mustard, kosher salt, flour — small additions that sharpen and thicken the sauce.
Use Ingredients You Already Have
If you want to adapt the recipe to what’s in your fridge, prioritize the core elements: sturdy tubular pasta, a flavorful sharp cheese, cream or milk, and bacon or another savory protein.
How to Make Rigatoni Mac and Cheese (with Bacon)
(See the complete recipe card below)
Start by gathering all ingredients and tools: a large skillet, stockpot, baking dish, and a grater if using block cheese.
- Large skillet
- Stockpot
- 2-quart baking dish
If baking, preheat the oven to 350°F.
Pro Cooking Tip
- Cook pasta al dente — boil for about one minute less than package directions since it will finish cooking in the oven.
Make a Cheese Sauce (Roux)
The roux-based sauce is the secret to a smooth, flavorful mac and cheese. Keep the heat low and take your time so the cream and cheese meld without separating.
- Warm the cream gently over low heat.
- Add the cheese gradually and stir until melted and smooth.
- Season with kosher salt and dry mustard.
- If the sauce needs thickening, add a pinch or two of flour and stir until slightly thickened.
Important: keep the roux below simmering temperature to avoid a gritty or curdled sauce.
While making the sauce, crisp the bacon either in a skillet or in the oven, then chop it. Combine drained pasta with the sauce and bacon, stir gently to coat, transfer to a greased 2-quart baking dish, and bake at 350°F for 30–45 minutes. If the casserole looks dry while baking, stir in a little extra cream or milk.
Don’t Do This – Things to Avoid
I experimented a lot to get this right. Common mistakes to avoid:
- Cooking the roux over too high heat — this can make the sauce look gritty or curdled.
- Adding too much cheese — more isn’t always better; balance is key.
- Over-salting — taste as you go since the cheese and bacon contribute salt.
- Using pasta that won’t hold the sauce — rigatoni or other tubular shapes work best.
The long hollow tubes of rigatoni hold sauce and bacon so each bite is satisfying and flavorful.
What Goes with Mac and Cheese?
This dish can be a main course or a hearty side. It pairs especially well with grilled or smoked meats like pork loin, brisket, or pork chops. It’s also a favorite at holiday tables alongside ham or turkey.
If serving a few sides, consider simple greens or roasted vegetables to balance the richness.
Common recipe questions
Cheese preference is personal, but extra-sharp cheddar is my go-to for bold flavor. If you want a nuttier, more complex character, try adding Gruyère alongside the cheddar.
No. You can finish it entirely on the stovetop or use a pressure cooker/Instant Pot method. Baking mainly gives a slightly crisp top layer; the flavor is essentially the same.
Yes. Assemble and refrigerate in the baking dish covered tightly. Before baking, you may want to add a cup of milk to compensate for liquid absorbed by the pasta.
Store baked mac and cheese in a sealed container in the refrigerator for 2–3 days.
Stovetop: reheat over medium with a splash of milk. Microwave: add a little milk and heat for 1–2 minutes. Oven: cover with foil and reheat at 300°F for about 15 minutes.
Freezer Macaroni and Cheese
I often double the recipe and freeze half for later. You can freeze this casserole for up to two months if wrapped properly.
- Press plastic wrap directly onto the surface to remove air, then wrap the entire dish in foil.
- Thaw in the refrigerator 12–24 hours before baking, remove plastic and foil, and bake as directed.
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Rigatoni Mac and Cheese (with Bacon)
Ingredients
- 1 lb (450g) rigatoni-style pasta
- 8 oz extra-sharp cheddar cheese, cut or sliced
- 1 pint heavy cream
- 1/2 lb bacon, fried or baked, medium chop
- 1 tablespoon flour
- 1 teaspoon dried mustard
- 1/2 tablespoon kosher salt, adjust to taste
Instructions
- Preheat oven to 350°F. Prepare an oven-safe 2-quart baking dish with non-stick coating. Boil the pasta per package directions, minus 1 minute to keep it al dente.
- Meanwhile, prepare the roux/sauce: heat a skillet over medium-low. Place cream and cheese in the skillet, add dried mustard and salt, and stir until melted and smooth. If needed, add the flour and stir to thicken slightly.
- Place the cooked pasta in a large mixing bowl, add the sauce and bacon, and gently mix until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish and bake uncovered for 30–45 minutes. If the pasta appears dry while baking, add additional cream or milk as needed.
To Make this a Freezer Meal
- Allow the sauce and bacon to cool to room temperature. Combine cooled pasta and sauce, place in a prepared pan, press plastic wrap onto the surface to remove air, then cover with foil and label. Freeze up to two months. Thaw in the refrigerator 12–24 hours before baking, remove wraps, and bake as directed.
Notes
- This can be assembled the night before and baked the next day.
- For a lighter version, substitute milk for cream.
- Any tubular pasta will work, but rigatoni holds the sauce particularly well.
Nutrition
Calories: 785 kcal; Carbohydrates: 45 g; Protein: 16 g; Fat: 60 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Entree
Cuisine: All American