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 recipe quickly became a family favorite for its ease and decadent taste, perfect for busy weeknights and gatherings alike.

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

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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 Liquids:

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.

Prepare Pan:

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

Cook 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.

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This dish always brings smiles around our family table, perfect for sharing and comfort food cravings.

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.

Nutritional Information

Calories: 720 per serving. Total Fat: 38 g. Carbohydrates: 60 g. Protein: 31 g.

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Enjoy this hearty sheet pan mac and cheese with your favorite drink for a simple yet indulgent meal.

Recipe Q&A

→ What cheeses are used in the sauce?

Sharp cheddar, Gruyère, and Parmesan cheeses combine to create a rich, smooth cheese sauce.

→ How is the bacon crumble prepared?

Cook thick-cut bacon until crispy, crumble it, then mix with panko breadcrumbs and melted butter for a crunchy topping.

→ Can I use different pasta shapes?

While elbow macaroni is traditional, other small pasta shapes like shells or cavatappi can work well.

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

Baking on a rimmed sheet pan at high heat allows the edges to caramelize and become crispy while the center remains creamy.

→ Is there a vegetarian alternative for the bacon crumble?

Omit bacon and add sautéed mushrooms or roasted broccoli to the breadcrumb topping for a flavorful substitute.