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 shell macaroni
- Thinly sliced bacon
- Minced garlic cloves
- Whole milk
- Mustard powder
- Salted butter
- Chicken broth
- Ground black pepper
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
See the recipe card at the end of the post for specific quantities.
Instructions
You'll only need a few simple steps to make this recipe.
Step 1: Cook the Bacon
In a large cast-iron skillet, cook the bacon on medium heat until it's almost crispy. Don't crisp the bacon.
Step 2: Cook the Garlic
Just before the bacon gets crispy, add the garlic to the skillet and mix well until it becomes fragrant. Then, remove the bacon and garlic, leaving the remaining rendered fat in the pan.
Step 3: Rinse the Pasta
Rinse and drain the uncooked pasta to remove as much excess starch as possible.
Step 4: Cook the Pasta
Place the skillet on medium heat and add the whole milk, pasta, mustard powder, butter, chicken broth, and pepper. Mix well immediately to prevent sticking.
Then, bring the mixture to a boil. Reduce the heat and simmer the pasta mixture until the milk has become almost a thick sauce.
Step 5: Add Cheese and Bacon
Once the milk has reduced, add the cheese and bacon and thoroughly mix. Enjoy!
Hint: I highly recommend using a cast-iron skillet for this recipe if you can. It will work so much better than a regular pan.
Substitutions
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.
- Cream - You can use cream in place of whole milk for a richer recipe.
Variations
Want to personalize this skillet mac and cheese recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes for a kick of heat.
- Ham - Try making this recipe with ham.
- 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.
Equipment
You won't need much of anything to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- Skillet
- Whisk
- Spoon
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.
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 chicken broth.
- Immediately stir all the past and milk mixture ingredients when adding them together so they don't stick.
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 Pasta Recipes
Do you like pasta? Here are some recipes you may also like to try.
Skillet Mac and Cheese with Bacon
Ready to get cooking? Remember that you can print this recipe if you would like.
Skillet Mac and Cheese with Bacon
Ingredients
- 1 pound (16 oz) Macaroni noodles large
- ⅔ pound Bacon diced
- 2 cloves Garlic minced
- 4 cups Whole Milk
- 1 teaspoon Mustard Powder
- 2 tablespoons Butter salted
- 2 cups Chicken Broth
- 1 teaspoon Black Pepper ground
- 1 cup Monterey Jack Cheese shredded
- 1 cup Cheddar Cheese shredded
Instructions
- Chop bacon.
- In a large cast iron skillet, cook the thinly sliced bacon at medium heat until it’s almost crispy.
- You don’t 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. Do not nwipe skillet and remove all of the flavor.
- Rinse and drain the uncooked pasta to remove as much starch as possible.
- Return the skillet to medium heat and add the whole milk, pasta, mustard powder, butter, chicken broth and pepper to the skillet. Stir immediately so that the pasta doesn’t stick together!
- Bring the pasta mixture to a boil and immediately reduce temperature to simmer until the reduced into a thick sauce. Stir frequently. It should take about 10-15 minutes for the milk and pasta to reduce into a sauce. If the pasta mixture becomes too thick, you can simply mix a little bit more chicken broth to the skillet to get everything to the consistency you desire.
- Once things have reduced into a sauce, add the cheese and bacon and stir until combined. Remember that if sauce becomes too thick, add a little chicken broth to thin sauce.
- Serve immediately. Enjoy every bite!!
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