Golden, bubbly, and loaded with smoky Hempler’s bacon—this baked mac & cheese is the ultimate fall or holiday crowd-pleaser. You can prep it ahead, stash it in the fridge, and bake it off when guests arrive. With crispy bacon mixed in and sprinkled on top, every bite is 100%!
Ingredients
1 package Hempler’s Original Center Cut Bacon, chopped
1 pound elbow macaroni or pasta of choice
8 tablespoons butter (divided)
½ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
6 cups sharp cheddar cheese, shredded
2 teaspoons kosher salt (divided)
1 teaspoon garlic powder
1 teaspoon mustard powder
½ teaspoon black pepper
½ cup panko breadcrumbs
2 tablespoons minced flat-leaf parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook macaroni until just al dente (1–2 minutes shy of package directions). Drain and set aside.
In a large skillet, cook Hempler’s bacon until crisp. Remove with a slotted spoon and drain on paper towels. Divide in half—half for the sauce, half for topping.
In a large pot, melt 6 tablespoons butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warm milk and cream, stirring constantly, until thickened (5–7 minutes). Reduce heat and stir in cheddar, 1 teaspoon salt, garlic powder, mustard powder, and black pepper until smooth.
Stir cooked pasta and half the bacon into the cheese sauce. Transfer to a greased 9×13-inch baking dish.
Melt remaining 2 tablespoons butter. Toss with panko, 1 teaspoon salt, and parsley (if using). Sprinkle over mac & cheese. Top evenly with remaining bacon.
Bake at 375°F for 25–30 minutes, until bubbly and golden on top.