This skillet mac and cheese with bacon is a delicious one-pot dish that is loaded with cheese, bacon, and a delicious, simple blend of spices.
I love macaroni and cheese. I love all that cheese, and I really love that I can add all kinds of delicious additions to it - like bacon!
Skillet Bacon Mac and Cheese
This was inspired by my other bacon mac and cheese recipe on this site and pairs well with this amazing air fryer steak recipe.
Ingredients
This recipe only takes a few simple ingredients to make. You can easily find them at your local grocery store.
- Large elbow macaroni
- Diced bacon
- Minced garlic cloves or garlic powder
- Mustard powder
- Evaporated milk
- Water
- Chicken or vegetable broth
- Ground black pepper
- Salt
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
- Cornstarch
- Mustard Powder
- Hot sauce
See the recipe card at the end of the post for specific quantities.
Substitutions and Variations
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this skillet bacon mac and cheese.
- Your Favorite Cheese - Use your favorite cheese for this recipe. It's all gooey and delicious.
- Spicy - Add red pepper flakes for a kick of heat.
- Ham - Try making this recipe with ham instead of bacon.
- Childhood Favorite - Add sliced hot dogs for a new take on a childhood favorite.
If you love recipes like this, you may also enjoy this cheesy potato casserole.
Instructions
You'll only need a few simple steps to make this recipe.
If using bacon grab a large skillet and cook the bacon on medium heat until it's almost crispy. Just before the bacon gets crispy, add the garlic to the skillet and mix well until it becomes fragrant, 30 seconds. Then, remove the bacon and garlic and wipe skillet leaving a little rendered fat in the pan for flavor.
Bring water, 1 ¼ cups evaporated milk, and ½ teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, 8 to 10 minutes.
Whisk remaining evaporated milk, mustard powder, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Add bacon. Serve.
Hint: Make sure to taste mixture before adding bacon to see if more salt, mustard powder, pepper or anything else is needed.
Storage
This mac and cheese will last for about 4 days in the refrigerator in an air-tight container. For longer storage, freeze it for up to 3 months.
What To Serve With Skillet Mac And Cheese With Bacon
Are you thinking "Wow! You can make make and cheese in a skillet??? That's awesome!!"? Well, something so awesome needs to be served with something as equally amazing and, let me tell you, I have the solution for you! We have created a list of super delicious things that pair well with your mac and cheese. Check out the list and you'll see just what I mean.
Tips
Although this is an easy recipe, I do have a few tips that you should remember when you make it.
- If your pasta mixture is too thick, you can add a little more water or broth.
FAQ
Do you have questions about this skillet bacon mac and cheese? Here are some of the most commonly asked questions about skillet mac and cheese.
It's a method of cooking mac and cheese exclusively in a skillet without baking.
Yes. It freezes very well.
Place it in an air-tight, freezer-safe container and freeze for up to 3 months.
Place the desired amount in a skillet and add 1 tablespoon of milk per cup of mac and cheese. Then heat it over medium heat until heated through.
More Macaroni and Cheese Recipes
Do you like macaroni and cheese? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Skillet Bacon Mac and Cheese
Equipment
Ingredients
- 3 cups elbow macaroni large
- ½ pound bacon diced, cooked until crisp, if desired
- 2 cloves garlic minced or ½ teaspoon garlic powder
- 1 can (12 oz) evaporated milk
- 1 teaspoon mustard powder
- ¾ teaspoon ground black pepper or more to taste
- ½ teaspoon salt
- 2 cups Monterey Jack cheese shredded
- 3 cups sharp cheddar cheese shredded
- 2 ¾ cups water plus more as needed
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons hot sauce
- 1 teaspoon mustard powder
Instructions
- In a large cast iron skillet, cook the thinly sliced bacon at medium heat until it’s almost crispy.
- You want to crisp the bacon. Just before the bacon reaches the “crispy” phase, add the garlic to the skillet and mix it well with the bacon until it becomes fragrant, about 30 seconds. Remove the bacon and garlic mix to a bowl covered in paper towel and set it aside. Wipe skillet leaving a little grease for flavor.
- Bring water, broth, 1 ¼ cups evaporated milk, and ½ teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
- Whisk remaining evaporated milk, mustard powder, cornstarch, pepper and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute.
- Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Add bacon, if using and stir until incorporated. Serve.
Notes
- Add salt to taste: The bacon, cheese, and broth add salty flavor to the macaroni so ensure that you taste it before adding too much salt.
- Shred your cheese: I highly recommend that you shred the cheese instead of buying it packaged. It melts better because it isn’t coated in any anti-caking agents.
- Use leftover bacon: To save time, chop up leftover cooked bacon and add it towards the end of the cooking process.
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