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Smoky Bacon Mac and Cheese

A creamy and indulgent mac and cheese with crispy bacon and a hint of smoky paprika, all cooked effortlessly in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Bacon
  • 8 oz elbow macaroni
  • 4 slices bacon, chopped
Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
Topping (optional)
  • 1/2 cup breadcrumbs for topping, optional

Method
 

Preparation
  1. Cook the macaroni according to package instructions; drain and set aside.
  2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
  3. In the same skillet, melt butter in the bacon drippings. Stir in flour and cook for 1-2 minutes until golden.
Sauce and Assembly
  1. Gradually whisk in milk, stirring constantly until the sauce thickens.
  2. Remove from heat and stir in cheddar cheese, smoked paprika, salt, and pepper until smooth.
  3. Mix in the cooked macaroni and bacon until well combined.
  4. If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 15-20 minutes until golden.
  5. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. Can be frozen for up to two months.