Creamiest Cheesiest Mac & Cheese with Bacon

Cream Stovetop Mac & Cheese Recipe with Bacon

5 from 1 reviews

A creamy stovetop mac & cheese recipe that’s all grown up thanks to fancy cheese, bacon and mushrooms. It’s honestly the best homemade macaroni and cheese ever!


  • 1 pound pasta with grooves, pockets or ridges, such as elbow macaroni, shells, farafelle or cavatappi
  • ½ package (about 5 slices) bacon
  • 3.5 ounces (1 cup) thinly sliced mushrooms
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 2 cup whole milk
  • 2 cups shredded mozzarella
  • 1 cup (2.5 ounces) Romano cheese or similar
  • 1 cup (2.5 ounces) Parmigiano-Reggiano or similar
  • Salt
  • Shaved Parmesan or Parmigiano-Reggiano, for serving
  • Freshly cracker pepper, for serving


  1. Cook pasta in salted water according to package directions.
  2. Cook bacon according to package directions until almost crispy and set on a plate covered with paper towel to drain.
  3. Drain off bacon fat and sauté mushrooms in the same pan until dark brown and softened. Set aside.
  4. Heat butter in a medium saucepan on medium heat. Add flour and stir constantly until mixture starts to thicken.
  5. Add whole milk and continue to cook until thick and uniform, about 3-5 minutes. At this point it should coat the back of a wooden spoon. Remove from heat and stir in the cheeses until they melt. Add salt to taste.*
  6. Stir pasta into cheese mixture.
  7. Stir in mushrooms and bacon. Topped with shaved Parmesan and cracked pepper. Serve immediately and enjoy with a nice glass of Cabernet Sauvignon.
  8. Will keep in an airtight container in the fridge for 2-3 days. For better texture, reheat on the stove in a small saucepan.


*The cheeses I used were fairly salty, so I didn’t have to add any additional salt to this recipe.

Keywords: Macaroni & Cheese, Mac & Cheese, Creamy, Stovetop, Recipe, Bacon