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Baked Macaroni and Cheese with Bacon


  • 7 tbsp. butter, divided
  • 6 tbsp. all-purpose flour
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • ½ tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 3 c. whole milk
  • 1 lb. sharp Cheddar cheese, shredded
  • 1 lb. short-noodle pasta, cooked and drained according to package directions
  • 12 oz. bacon, cooked, drained and coarsely chopped
  • ½ c. plain panko bread crumbs


  • 1. Melt 6 tbsp. butter in medium saucepan on medium heat, then whisk in flour, Worcestershire sauce and spices until smooth.
  • 2. Gradually whisk in milk, stirring constantly. Bring to boil until thickened, stirring frequently.
  • 3. Reduce heat to low and whisk in cheese until completely melted.
  • 4. Combine cooked pasta, bacon and cheese sauce. Pour into well-sprayed half-hotel pan.
  • 5. Melt remaining butter in small saucepan. Stir in bread crumbs until coated and sprinkle crumbs over top of macaroni mixture.
  • 6. Bake in 325°F convection oven 13 to 15 minutes or until top is light golden brown and mixture is bubbly.
  • Calories 688; Total Fat 39g; Saturated Fat 22g; Trans. Fat < 1g; Cholesterol 107mg; Sodium 833mg; Total Carbohydrate 55g; Dietary Fiber 2g; Total Sugars 7g; Protein 28g