Skillet Mac and Cheese with Bacon
Why this recipe works
- Creamy sauce: A simple butter, flour and milk base gives the Cheddar a stable, smooth sauce to melt into.
- Crisp bacon contrast: Cooking the bacon first adds salty crunch against the soft pasta and creamy cheese sauce.
- Balanced richness: Dijon mustard brings gentle acidity and savoury depth, helping the cheese taste fuller rather than heavy.
- Fast stovetop method: Everything comes together in about 30 minutes, with no baking or breadcrumb topping required.
Get the most out of this recipe
Ingredient notes
- Grate the cheese first: Freshly grated Cheddar melts more evenly than large chunks and helps keep the sauce smooth.
- Use a full-flavoured Cheddar: A mature or sharp Cheddar gives the sauce a stronger cheese flavour without needing extra ingredients.
- Streaky bacon works best: Its higher fat content crisps well and adds a salty, savoury finish to the finished pasta.
Texture tips
- Add cheese off the heat: Taking the pan off the heat before adding the Cheddar helps it melt gently into the sauce.
- Avoid high heat: Once the cheese is in, keep the heat low; strong heat can make the sauce turn grainy.
- Loosen if needed: If the sauce thickens too much before serving, stir in a small splash of water or milk over low heat.
Common mistakes
- Adding milk too quickly: Whisk the milk in gradually so the flour and butter base stays smooth rather than lumpy.
- Overcooking the pasta: Cook the macaroni until just tender so it holds its shape when tossed through the sauce.
- Letting the sauce get too thick: The sauce should coat the back of a spoon before the cheese goes in; too thick and it can become heavy once mixed with pasta.
Make-ahead tips
- Best eaten straight away: The sauce is at its glossiest and the bacon is crispest when served immediately from the skillet.
- Reheat gently: Warm leftovers over low heat with a small splash of water, stirring until piping hot and creamy again.
- Prep before cooking: Grate the cheese and chop the cooked bacon in advance so the sauce can come together quickly.
Equipment you'll need
Ingredients
Instructions
- Put a large frying pan over medium heat and cook the bacon until deeply golden and crisp, turning as needed. Transfer to a plate, then roughly break or chop into bite-size pieces. Leave the pan off the heat for now.
- Bring a large pot of water to the boil and cook the macaroni until just tender. Drain well in a colander. Set aside while you make the sauce.
- Return the frying pan to medium-low heat and melt the butter. Whisk in the flour and cook for 1 minute until it smells lightly biscuity, without letting it brown. Gradually whisk in the milk until smooth.
- Cook the sauce, stirring often, for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard, then take the pan off the heat. Add the Cheddar cheese a handful at a time, stirring until fully melted and smooth.
- Add the drained macaroni and most of the bacon, reserving a little to finish. Toss until every piece is coated, then warm over low heat for 1 to 2 minutes if needed. Finish with the black pepper and the reserved bacon, and serve straight from the pan.
Recipe notes
Tips
- Grate the Cheddar cheese before you start so it melts quickly and evenly into the sauce.
- Keep the heat low once the cheese goes in; high heat can make the sauce turn grainy.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the sauce is piping hot throughout before serving.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a little texture.
- Replace Cheddar cheese with gruyere-cheese for a nuttier, more savoury finish.
- Replace whole milk with milk-and-cream for an even richer sauce.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a small splash of water, stirring until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (30min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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