Ooey Gooey Baked Cheddar Mac & Cheese with Bacon


  • 1 pound elbow macaroni
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups hot whole milk
  • Kosher salt and cracked black pepper
  • 1 teaspoon dry mustard, or to taste
  • 1/4 teaspoon cayenne pepper
  • 4 cups Borden® Cheese Sharp Cheddar Thick Cut Shreds
  • 1/2 cup Borden® Cheese Parmesan Shreds
  • 1/4 lb. bacon, cooked and crisped, fat reserved
  • 1/3 cup panko bread crumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Yields 6 servings


  • PREHEAT oven to 425o F (175o C).
  • COOK pasta until al dente in a pot of boiling salted water; drain.
  • MELT the butter in an extra large oven-proof skillet set over medium-high heat.
  • WHISK in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes.
  • ADD 3 cups of the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Season to taste with salt and pepper.
  • BRING the sauce to a boil, reduce the heat to low, and cook, stirring, for 2 to 3 more minutes.
  • STIR in the dry mustard and cayenne pepper, and then gradually add the Borden® Sharp Cheddar Thick Cut Shreds, stirring constantly until all of the cheese has melted into the sauce.
  • STIR in the remaining 1 cup milk.
  • ADD the cooked pasta to the sauce and stir to coat. Season to taste with salt and pepper.
  • COAT the bread crumbs with reserved bacon fat and sprinkle the mixture over the top of the skillet. Sprinkle the top with 1/2 cup Borden® Cheese Parmesan Shreds.
  • BAKE until the top is browned and the sauce is bubbling, 10 to 12 minutes.
  • TOP with crumbled cooked bacon. Garnish with parsley and let sit 5 minutes before serving.
  • Credit to Chef Kelsey Nixon for this recipe.
    Credit to @caitlacoop for the accompanying image.