The pot lid rattles and you know dinner is almost ready.
You spot that little hiss from the valve, the sealing ring snug, and you realize the house is filling with that warm, cheesy smell. The bacon bits sizzle in the pan, giving off that smoky aroma you just can’t resist.
Your mouth waters just a bit as the pasta finishes cooking quicker than usual. The sauce simmers, thick and smooth, while you get the baking dish ready. Soak in all those sounds and smells — you got something dang good going on here.
Why This Recipe Works Every Single Time
- Uses a pressure cooker to cut down cooking time without losing that creamy cheesy feel.
- Mix of three cheeses makes it rich but balanced with sharp, mild, and gouda flavors.
- Bacon adds crunchy, smoky goodness that contrasts perfectly with gooey cheese.
- Baking it in the oven makes a golden crust with crunchy breadcrumbs on top.
- The roux adds that perfect thickness to the sauce so it clings to every noodle.
- Cooking pasta just right so it’s al dente before mixing with cheese avoids mushiness.
For similar creamy comfort food, check out our Easy Homemade Mac and Cheese recipe for another cheesy delight.
The Complete Shopping Rundown
- 12 ounces bacon - get streaky for max crisp and flavor.
- 2 cups mild cheddar cheese - smooth and melty base.
- 1 cup sharp cheddar cheese - brings in that tangy bite.
- 1 cup gouda cheese - creamy texture plus subtle sweetness.
- 18 ounces uncooked pasta - elbows, shells, or corkscrews work great.
- Water - for boiling the pasta.
- ⅓ cup bread crumbs - for topping that golden crust.
- ½ cup unsalted butter - used for the roux to keep control on saltiness.
- ⅜ cup flour - for thickening the sauce just right.
- 2 cups milk - unsweetened almond milk works well, or regular milk if you prefer.
Walking Through Every Single Move
Step one is all about heating your oven to 375°F. You want it ready to brown the cheesy goodness after the pressure cooker work.
Next, cook your pasta in salted boiling water till al dente. Drain it and set aside so it doesn’t get mushy later.
While that's happening, fry the bacon in a skillet over medium heat till it’s crispy. Drain on towels and crumble it up. That crispy bacon is gonna be so dang good on top and mixed in.
Now for the sauce. Melt butter in a large saucepan over medium heat. Whisk in flour and keep stirring 1-2 minutes to make a smooth roux, no lumps please.
Slowly pour in milk while whisking constantly till the mix thickens. This takes about 5-7 minutes and you gotta be patient not to scorch it.
Lower the heat, then stir in all your cheeses until smooth and fully melted. Add your cooked pasta and half the bacon. Stir that all up good, then pour it into your greased 9x13 baking dish.
Sprinkle on bread crumbs and the rest of the bacon over the top. Pop it in the oven and bake 20 to 25 minutes till bubbly and golden on top.
Let it cool briefly before diving in. Your patience will be rewarded big time.
Time Savers That Actually Work
- Use quick release on your pressure cooker to save time after the pasta cooks.
- Cook bacon in the microwave between paper towels to speed up crisping.
- Grab pre-shredded cheese if you’re in a hurry but fresh shredded melts best.
- Use a sealed bag to measure and shake breadcrumbs with a bit of seasoning for easy topping.
- Make the roux while pasta cooks so you’re not waiting around.
When You Finally Get to Eat
First bite and you feel that creamy, cheesy sauce wrap every tender pasta curl. The cheese pulls nicely without being gluey, making each bite pure comfort.
The bacon bits sprinkle crunch and smoky bursts throughout the dish. They contrast with the soft noodles real good.
The bread crumb topping adds a golden crunch that’s just right, breaking up the softness and making it more fun to eat.
You sense that warm cheesy aroma floating up as you scoop. This dinner is crowd-pleasing, stick-to-your-ribs kinda satisfying.
Keeping Leftovers Fresh and Ready
Cool your leftovers completely before storing to keep things tasting great.
Place your extras in an airtight container and keep it in the fridge. It’s good for about 3 days.
For longer storage, freeze in a sealed container. Thaw overnight in the fridge before reheating. Use natural release while reheating in the pressure cooker so sauce stays creamy.
What People Always Ask Me
- Q Can I use different pasta shapes?
A Yup, elbows, shells, or corkscrew shapes all work well and grab cheese nicely. - Q Can I swap regular milk with almond milk?
A Totally. Unsweetened almond milk works fine and keeps it dairy light. - Q How do I avoid mushy pasta?
A Cook pasta al dente and drain quick release the cooker to stop overcooking. - Q What if I don’t have gouda?
A You can skip it or substitute with mozzarella for gooey meltiness. - Q Can I make this dairy-free?
A Yup. Use dairy-free cheese and almond milk, but cheese melt might be different. - Q Why do you bake after pressure cooking?
A Baking forms that golden breadcrumb crust and brings all flavors together with a nice finish.
Try some tasty best green bean casserole recipes or check our pressure cooker recipe guide for other simple, delicious meals to enjoy alongside your mac and cheese.
Best Baked Bacon Mac & Cheese
Equipment
- 1 Baking dish 9x13 inch
- 1 Skillet for bacon and cheese sauce
- 1 Saucepan for roux and cheese sauce
- 1 Strainer for draining pasta
- 1 Whisk for stirring roux and sauce
Ingredients
Main Ingredients
- 12 ounces bacon get streaky for max crisp and flavor
- 2 cups mild cheddar cheese smooth and melty base
- 1 cup sharp cheddar cheese brings in that tangy bite
- 1 cup gouda cheese creamy texture plus subtle sweetness
- 18 ounces uncooked pasta elbows, shells, or corkscrews
- water for boiling the pasta
- ⅓ cup bread crumbs for topping
- ½ cup unsalted butter used for the roux
- ⅜ cup flour for thickening the sauce
- 2 cups milk unsweetened almond milk or regular milk
- 1 teaspoon sea salt plus more for salting pasta water
- ¼ teaspoon white pepper
- ½ teaspoon garlic powder
Instructions
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish.
- Bring salted water to boil and cook pasta until al dente, about 6-7 minutes. Drain and set aside.
- In a skillet over medium heat, fry bacon until crispy. Drain and crumble.
- In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a smooth roux.
- Slowly pour in milk while whisking, cook until thickened (5-7 minutes). Add salt, pepper, garlic powder.
- Stir in all cheeses until smooth and melted. Combine with drained pasta and half of the crumbled bacon.
- Pour mixture into the baking dish. Top with remaining cheese.
- Mix breadcrumbs with remaining bacon and sprinkle on top.
- Bake uncovered for 20-25 minutes until melted and bubbly on top.
- Let set for 30 minutes before serving.
