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 dish quickly became a family favorite after the first time I served it at a casual weekend dinner.

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 Dairy:

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.

Arrange in Pan:

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.

Add Topping:

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.

Save

Our family loves gathering around the table to dig into this mac and cheese especially on cozy weekend nights.

Nutritional Information

Each serving offers 720 calories, with a satisfying balance of fat 38 g, carbohydrates 60 g, and protein 31 g.

Allergen Information

This recipe contains milk/dairy, wheat/gluten, and pork. Double-check ingredient labels if you have allergies.

Serving Suggestions

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

Save

This recipe is a perfect crowd-pleaser that combines comfort and crispy texture in every bite.

Recipe FAQs

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

Spreading the mixture evenly on a rimmed sheet pan and baking at a high temperature helps create golden, crispy edges.

→ Can I make the bacon crumble ahead of time?

Yes, cook and crumble the bacon earlier, then mix with the panko and melted butter just before assembling.

→ What cheeses are ideal for a rich sauce?

A combination of sharp cheddar, Gruyère, and Parmesan provides depth, creaminess, and a slightly nutty flavor.

→ Is there a way to make this with a vegetarian crumble?

Omit the bacon and substitute with sautéed mushrooms or roasted broccoli mixed with the panko for a flavorful topping.

→ How do seasonings enhance the flavor?

Dijon mustard, garlic powder, onion powder, and smoked paprika add layered savory notes and a subtle smoky warmth.