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Grown-Up Bacon Mac and Cheese

Holy balls. This is the perfect bacon mac and cheese for those of you who like to enjoy a big bowl for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing.

I had a few things laying around that I wanted to use up, and initially I wanted to make some sort of pasta/chicken dish. Then I decided I wanted a grown and sexy version of macaroni and cheese, and what better way to make anything grown and super sexy than to add bacon to it? Duh…bacon makes everything sexy, it’s not just a fact — it’s science. I left the bacon out of the actual mac n cheese mixture because I wanted it to stay crispy, and it just tastes better on top.

Bacon Mac and Cheese | The Best Mac and cheese recipe ever

This mac n cheese…you guys…this stuff is incredible. After finishing a plate, the only thing I could utter was “Wow, that was f*cking amazing…”. To be even more honest, I didn’t wanna share this recipe lol. It’s just so good. It’s not something you’d want to eat every day, but it’s definitely a delicious “once in a while” treat. There are herbs in this baby that send it over the top with so much flavor and aroma, then you’ve got the three cheeses working together like their paychecks depend on it…and to top it all off, there’s a crusty layer of salty bacon supported by seasoned breadcrumbs. Oh dear Lord, it’s so luscious. Best thing about it — it reheats well. I’ve reheated a bowl and it stays creamy and cheesy, and very low on excess oil — win!!

By the way, this is this version 2 😉 (version 1 is here)

DO NOT USE PRE-SHREDDED CHEESE!!!

Please for the love of all things gooey, do not buy packs of pre-shredded cheese for this recipe. It just doesn’t melt well at all and has that weird anti-caking powder all over it. Always shred the cheese yourself. Always. I shredded an 8oz. block of Extra Sharp White Cheddar. I also shredded some whole milk mozzarella (the low-moisture kind, ask your deli guy to help you find it if you don’t see it out), and I used a little finely grated parmigiano-reggiano cheese. It was perfection.

I know it may seem weird to add nutmeg to a recipe like this, but to be completely honest — it really enhances the dish in way that doesn’t leave you saying “Hey! I totally taste nutmeg”. It’s super subtle despite adding a nice punch. It provides more of an aroma that really brings out the flavors all of the other ingredients and ties them together in a deliciously cheesy bind. It doesn’t make it sweet at all, it’s just an earthy essence that makes this dish so special. You only need a generous pinch here, about 1/8 teaspoon or less.

One note about the garlic, please don’t use that pre-minced crap in the jar. It’s not yummy and it won’t be good for this recipe, so please use real garlic cloves that you have to peel and mince yourself. This dish is about real, grown up flavors…no shortcuts. The little bit of extra effort is so worth it here. Use cavatappi pasta here, I’m serious…it’s got a great big bite, it holds sauce well and it’s pretty.

This recipe is super easy, pretty damn fool-proof, and can be done in less than an hour. To reduce “kitchen panic” and hysteria, prep beforehand. Have your cheeses shredded, your herbs chopped, garlic minced and ready to go. You can also fry your bacon ahead of time! Again, this is beefed up to be eaten as a main course — you could serve it as a side dish though, totally up to you.

Grown-Up Macaroni & Cheese

I’m using cavatappi pasta, but only half the box. I prefer cavatappi for this recipe because it’s a larger bite of pasta and evens everything out proportionally. A penne rigate would also work for this recipe. Also pictured are 2 cups of shredded New York Extra Sharp White Cheddar, 1 cup of shredded mozzarella, and 1/2 cup of grated parmigiano-reggiano. 2 tablespoons of chopped basil, 1 tsp each of chopped rosemary and thyme, 4 cloves of minced garlic, and 2 tablespoons of chopped green onion…oh, and 3 cups of half & half.

Grown-Up Macaroni & Cheese

Fry your bacon in the oven…it just saves up stovetop space. I fried mine on 400 for about 10 minutes.

Grown-Up Macaroni & Cheese

Meanwhile, get some water boiling in a tall pot…once it starts boiling, add salt…then add your pasta and let it boil for about 5 minutes. Drain the pasta and rinse with cold water to stop the cooking process, set aside.

Grown-Up Macaroni & Cheese

Ooh! bacon is done 🙂

Grown-Up Macaroni & Cheese

Drain the bacon on a paper towel and blot thoroughly to remove any large amounts of excess oil

Grown-Up Macaroni & Cheese

Chop the bacon

Grown-Up Macaroni & Cheese

Melt the butter over medium heat…

Grown-Up Macaroni & Cheese

Add the flour and whisk vigorously to remove any lumps…

Grown-Up Macaroni & Cheese

Allow this mixture to simmer like this for about a minute to cook the raw flour flavor out.

Grown-Up Macaroni & Cheese

Add one cup of the half & half and whisk vigorously to remove lumps. Adding just a little half & half in the beginning helps prevent a lumpy cheese sauce later…

Grown-Up Macaroni & Cheese

this is after adding just 1 cup of half & half…its nice and thick and smooth, ready for the remaining 2 cups

Grown-Up Macaroni & Cheese

Add the last 2 cups of half & half, rosemary, thyme, salt, pepper, cayenne pepper, garlic, and nutmeg. Increase the heat to medium-high until it starts to simmer and thicken, about 5 minutes. You should be whisking frequently here to avoid any flour deposits from forming on the bottom layer of the pan.

Grown-Up Macaroni & Cheese

After about 5 minutes, the mixture should thicken and look like this in the pot.

Grown-Up Macaroni & Cheese

But the real test to know when it’s ready for the cheese is to see if it coats the back of a spoon like this

Grown-Up Macaroni & Cheese

Remove the pot from the heat and add the cheddar and parmigiano-reggiano cheese. Stir until all of the cheese is melted and the mixture is smooth, about a minute or so.

Grown-Up Macaroni & Cheese

Either in the same pot, or in a separate large bowl, combine the pasta and cheese mixture and toss to evenly coat. Add the basil and green onion.

Grown-Up Macaroni & Cheese

Gently mix everything together

Grown-Up Macaroni & Cheese

Pour half of the pasta and cheese mixture into a lightly greased baking dish (I used a few quick sprays of PAM on a 9″dia.x2.25″H pie dish). Sprinkle half of the mozzarella cheese over the entire first layer…

Grown-Up Macaroni & Cheese

Then pour the last bit of pasta and cheese mixture on top of the first layer, and sprinkle the remaining mozzarella cheese on top

Grown-Up Macaroni & Cheese

With a butterknife or spoon, gently swirl the mixture together to combine all of the mozzarella cheese throughout the entire dish. I layer the cheese like this so that it doesn’t melt 100% during prep — I want it to melt in the oven.

Grown-Up Macaroni & Cheese

Top with the chopped bacon…

Grown-Up Macaroni & Cheese

Then sprinkle the seasoned bread crumbs on top (my favorite brand is 4C)

Grown-Up Macaroni & Cheese

This was some reserved pasta water just in case I needed it….I didn’t need it lol. Bake the macaroni and cheese on the middle oven rack on 400 for 25-35 minutes or until bubbly and golden brown all over…

Grown-Up Macaroni & Cheese

Amazing…the flavors going on here are so delicious. You’ve gotta make this.

Grown-Up Macaroni & Cheese

Grown-Up Macaroni & Cheese

Grown-Up Macaroni & Cheese

Grown-Up Macaroni & Cheese

It’s so creamy and so cheesy…oh and that bacon on top?? Wooooo…

Grown-Up Macaroni & Cheese

Grown-Up Macaroni & Cheese

Make this stuff immediately, and try not to slap your mother. The only thing I’d do differently next time, is add more bacon lol. Enjoy!

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Bacon Mac and Cheese | The Best Mac and cheese recipe ever

Grown-Up Bacon Mac & Cheese


  • Author: Chef Resha
  • Total Time: 1 hour 5 mins
  • Yield: 4 - 6 main servings, 6 - 8 side servings

Description

A CarnalDish Original


Ingredients

Units
  • 1/2 lb dried cavatappi pasta (see note on how to double this recipe)
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • 1/2 cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1 1/2 to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about 1/8 tsp or less)
  • generous pinch of cayenne pepper (about 1/8 tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
  • 2 to 3 tablespoons seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

*To DOUBLE this recipe (use the same cooking directions):

  • 1 lb dried cavatappi pasta
  • 4 1/2 cups half & half
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
  • 1 1/2 cups whole milk mozzarella, shredded
  • 3/4 to 1 cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 23 tbsp fresh basil, chopped
  • 23 tbsp green onion, chopped
  • 45 cloves fresh garlic, minced (not the stuff in the jar)
  • 1/8 to 1/4 tsp of nutmeg
  • 1/8 tsp cayenne pepper (or more)
  • Kosher salt and freshly ground black pepper to taste
  • 812 slices of semi-crisp hardwood smoked bacon, chopped (or more)
  • up to 1/4 cup seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

Instructions

  1. Preheat your oven to 400 degrees.
  2. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
  3. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it — this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
  4. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt — once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic — mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer — whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.
  5. Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer — add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.
  6. Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.
  7. Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).
  8. Enjoy.

Notes

No matter what mac and cheese recipe you’re making, ALWAYS keep at least a cup of the pasta water on hand. Cheese immediately starts to congeal as it cools, so if things get “gloopy”, just add enough of the starchy pasta water until its creamy again.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: popular, pasta

Keywords: mac and cheese

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Recipe rating

  1. tamera moore says:

    This has been my go-to for YEARS, chef Resha, you’re a blessing. this year I’m daunted with the task of making it gluten-free. do you think boiling the pasta for 5 minutes stays the same? I have had my fair share of GF pasta turning into mush when it’s leftovers and I’m scared that will happen. any advice?

    thank you in advance for your time & hard work!

  2. Trace says:

    I messed up and made this recipe years ago and now I can’t go a Thanksgiving without being asked to make it. It is everything you want in a Mac & Cheese, and the only recipe you need!

    For some reason the 2X is bigger than the “To double this recipe” instructions. I’m not sure what to make of that. Any thoughts?

    • Chef Resha says:

      I love to hear that Trace!

      Sadly, the metrics for doubling or tripling the recipe aren’t always accurate. I really need to figure out a way to disable that because I don’t want people to get this messed up. It comes with the app, so I’ll figure something out.

  3. Amy says:

    This is my go-to recipe for picnics and potlucks. The compliments just keep rolling in. I’ve made it ahead and dished it into a crockpot (with disposable liner) to keep warm. I’ve cheated with store-bought shredded cheese. I’ve used dried spices instead of fresh herbs. I’ve doubled up on bacon!! No matter what, it is earth- shattering Every. Single. Time.

  4. AllieOllie says:

    This is the BEST mac and cheese recipe ever. I’ve lost count of how many times I’ve made it at this point. As I’ve gotten more comfortable, I’ve started playing around with different cheeses and it never comes out bad. There is always a stockpile in my freezer because it goes from frozen to gooey like a damn dream. It’s Christmas Day and there are 3 pans in the over right now. The smell made me come back here and write this review I should’ve written long ago. Bravo for this one, Sis!

  5. Annie says:

    SO GOOD! I made the recipe exactly as written for many years, but have recently stopped eating meat. I just wanted to comment to say that BBQ potato chips (the thicker cut the better) make for an excellent bacon stand-in.

  6. Let's Chat About Delicious Recipes - Dani Does Stuff says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.

    […] Resha’s Mac […]

  7. hasim thaiyam says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Nice Information ONTD Sakshi Education Brian Tee
  8. Kevin says:

    I am not a Mac & cheese connoisseur but I made this tonight and it is, by far, the best tasting Mac & cheese I have ever had. My wife called it “a little slice of heaven”. I will be looking through more of your stuff.

  9. Katherine says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Can you freeze this Mac recipe and thaw and bake? Thank you, it’s wonderful. Katherine
  10. Julia says:

    I happened upon this recipe several years ago when looking up macaroni and cheese for my then 4 year old son’s birthday dinner. This has become a staple in my home and in the last two years mandated to be made every Christmas dinner, with very little leftovers (I have to triple it most years). Thank you! To say it’s a crowd pleaser and we love it is an understatement!

  11. Ashley says:

    I made this tonight. It’s really good. And actually wasn’t too complicated. I didn’t have any rosemary but otherwise I made it as written. I will definitely make it again.

  12. Maria pollock says:

    Can you help! The store was out of mozzarella so I had the instacart shopper grab me Gouda ? not sure how much to replace and I am making for dinner tonight!!! Helllpppp!

  13. Grown-Up Bacon Mac & Cheese - Red Sky Food says:
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    […] DirectionsSee Full Recipe please visit : carnaldish.com […]

  14. Our First Thanksgiving (in Budva, Montenegro) - our world travel says:
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    […] Macaroni & Cheese […]

  15. Maple Belle says:

    Thank you so much for such a great recipie. It really puts an awesome spin on the basic mac and cheese!! Im making it for thanksgiving on the last step … its in the oven! Wanted to ask how do you recommend re heating it? Because i have a 20 minute drive ahead.

    Thanks anyway!

  16. Mercedes says:

    Do you think this recipe would still work subbing mozzarella with Gruyere?

  17. Marcia says:

    I’ve made this recipe every year for the past four years. Each year I remix it in some way too. Last year I added jalapeño-infused back and used smoked gruyer. This year I’m making it with lobster.

  18. Michelle Nguyen says:

    This is the best Mac and cheese I ever make , i make a big tray for my daughter to bring to school for bake sale , it sold in in 20 minute and her friends ask for this again for FriendsGiving day this Sunday . Thank you very much for sharing this recipe with us . Happy Thanksgiving to you and your family !

  19. Miranda Bowman says:

    I really messed it up, in the oven now let’s see how this turns out ! ?

  20. Cait says:

    Thank you so much for creating and sharing this recipe!
    It’s is always hit with my roommates who, both of which have declared it as their favorite dish that I make for us. They’ve even dubbed your glorious creation “The God Mac”. Doubling the recipe is pretty much essential for me and any leftovers are typically devoured within the next day or two. It’s that good. Thank you again!

  21. Angelia says:

    In order to double the receipt, what size foil baking pan can i use? Will be making tgis dish in a few days. Please anyone reply.

    Thank you

  22. Whitney says:

    Even though Chef Resha said this recipe was super easy, I was slightly intimidated/ nervous making the sauce from scratch. But that sauce was the best part, so do yourself a favor & listen to her and use all fresh ingredients. This was the best mac n cheese I have ever made, hands down! My boyfriend said it was better than J. Alexander’s. ??

  23. Allie says:

    I am not a cook AT ALL. I’m a very picky eater thus not very creative in the kitchen. I saw “nutmeg” and almost tapped out but I’m so glad I didn’t. This right here is so DAMN good! I made it last weekend and my husband is requesting it for a 2nd Sunday in a row.

  24. Nesha says:

    Resha, what cheeses would you recommend for substitutions? I can’t get ANY of the three cheeses listed in your recipe here in my city, and I really wanna make this M&C for my Christmas dinner. I could take a couple of shots in the dark on different cheese selections, but from your expert palate, what would you recommend? Would love to know. Thanks in advance!

  25. jess says:

    Ma’am! I done got the family honor of making the mac and cheese for Thanksgiving tomorrow OFF this recipe. You know its serious in the black family. Thank you so much! I wish I would have kept the water near, that is one thing Would change for myself. Also, my family is not too fancy with herbs and what not, so I will add some of those herbs to the bread crumbs. It was still very flavorful. I left a roll out over night-tore it apart so more air can get in there and dry it, then added the herbs and bread pieces to the processor. The bread crumbs is where I was able to add the nutmeg, and used dry thyme/rosemary but added fresh basil and other familiar seasonings.

    Thank you, thank you, thank you!

  26. Danni says:

    I plan on making this on Thanksgiving. I can’t find cavatappi pasta anywhere it seems. Can I use elbow noodle or any other variation? How much would you use instead verses the cavatappi?

  27. April says:

    Can I make and mix everything together and it still hold if I dont cook it right away? I want to make this for Thanksgiving, but have to prep food Tuesday night.

    • Chef Resha says:

      Ok, the best thing for you to do is shred all your cheese in advance. You can make your cheese sauce in advance, but you’re going to have to reconstitute it the day you bake it. Meaning, you’ll probably have to add some extra moisture so that it’s workable. If you CAN, I would just shred all the cheese on Tuesday, then make everything else the day of for best results. But even if you have to cook the sauce beforehand, make sure you bring it to room temperature for about an hour or two before you bake it, otherwise it may bake unevenly. I would boil the pasta fresh the day of, because as it sits pre-cooked, the texture may be compromised if its baked two days later due to drying out. The sauce itself really comes together fast, it takes about 10 minutes or less, and its such an expensive thing to make, I’d really try to wait til the day of to make it (just my personal input). I cook many things in advance for Thanksgiving but I always leave the mac and cheese for the day of. That and the rolls lol.

      • April says:

        Thank you. I’ll do that and cook the stuffing, and greens on Tuesday and Turkey, mac and cheese and mashed potatoes on Thursday. Thanks for your help!

  28. Brittany says:

    I had my eye on this recipe for a while, and I finally made it this past weekend for my boyfriend’s family and friends. I was cooking for them for the first time, which could have been a disaster, but it was delicious. They loved your recipe!

  29. Randi says:

    Holy Mac! This recipe is an instant classic! I’ll be making this again and again and again. I wish I’d found it sooner. It’s flavorful, creamy, yum, yum, yum. Thank you so much Resha!! I can’t wait to check out your other recipes.

  30. Lauren says:

    I make this everytime I want to impress everyone loves it they ask for the recipe and literally can’t stop talking about it and I look like a professional chef lol I am not omg so thankful for this prize winning dish my go to for every occasion thank you thank you

  31. Sydney says:

    This dish isn’t too complicated to execute and the fresh ingredients really make the recipe amazing. I’ve made this twice and both times everyone has loved it. Thank you for sharing this recipe.

  32. Amanda says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Can I make this a day before, refrigerate uncooked overnight and bake the next morning?
  33. Helen from Canada says:

    My mac & cheese turns out grainy and greasy. I was told I should only use mild cheddar not sharp cheddar or other kinds of cheeses. Your 2 mac & cheese recipes look amazing. I want to avoid another disaster. Can you give me a hint as to why mine doesn’t turn out?

    • Chantal says:

      I know this is a really late reply but it may help someone else. It’s okay to use sharp cheddar. To avoid it being grainy I found the following works:
      Do NOT use pre shredded cheese, it’s coated with cellulose and won’t yield a smooth creamy sauce
      After you add the half and half and bring to a simmer, remove from the heat, add the shredded cheese and let sit on top to melt and so it cools the sauce off for a bit, then stir the cheese in until melted. If you add the cheese and the sauce is too hot and you continue to heat it your sauce will end up grainy.
      Hope this helps!

      • Helen Lymburner says:
        Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
        Thanks Chantal for your help. I guess Resha doesn’t respond to these posts. I will definitely follow your advice next time. Thanks again, much appreciated.
  34. Linda says:

    This recipe looks outstanding and I can’t wait to make it this weekend! I have one question: to halve the portion size should I simply cut all ingredients in half, or are there different proportions (as you laid out in the instructions for doubling)? I just want to have a gluttonous moment for myself and want to make sure I do it right! I love your blog, instargram accounts, and especially your snapchat. Thank you for sharing such AMAZING food with us! 🙂

  35. Tianna says:

    So I first made this last year for Thanksgiving & now I make this religiously (per family and friend requests) for all holidays and celebrations. Everyone loves it. I actually don’t like Mac & cheese but I love this! The recipe is perfect & made no changes.

  36. Shannon says:

    I will be making this and have all the ingredients except only one block of the NY white cheddar can I substitute a yellow sharp cheddar for the remainder? Will this work if I double the recipe with the yellow shard cheddar as well?

  37. Lauren Scott says:

    Hello ,

    I’m making this for 16 people tomorrow night…I’m planning on doubling the recipe twice for this.. even though it’s going to be the main dish, we will be having two other sides with it.

    My question is, can I make this tonight for tomorrow’s party? I’m thinking I’m going to put it in a large aluminum pan, but am unsure how to reheat it… do I put the breadcrumbs on tonight and bake it and then “rebake ” it all tomorrow?

    Thanks!

  38. Anthony says:

    This recipe made me look like a genius at Thanksgiving…thanks a bunch!

  39. Martha Amador says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Hi! I am wondering if greyere and goat cheese would be OK with this reciepe? Insead of mozzarella? Also I’ll be making this ahead of time on the same day for thanksgiving. I’ll be traveling an hr with it. Is it OK to finish baking in the oven later throughout the day?
  40. Tiffani says:

    I’m the Mac and cheese queen in my family but I’m tired of making the same old dish. Last Thanksgiving, I made it with shrimp and several different types of cheese and it was delicious. This year, I’m going to use your recipe with just a few modifications and I’m too excited to taste the results. Thank you for being the sexy chef you are lol

  41. Sofia says:

    I made this with pepper jack cheese for my boyfriend, it was absolutely amazing. Best Mac and Cheese we have ever had and we have had a lot of mac and cheese.

  42. Tania Bloomfield says:

    I hosted a dinner party last week, and decided to make my first ever mac and cheese. As my guests were “foodies”, I spent almost a week looking for and bookmarking close to a dozen recipes online, as I really wanted to impress them. On one of my searches, I literally typed in, “Grown up mac and cheese” and lo and behold, was led to this site. The second I read the ingredients, I knew immediately that this was going to be it!

    I took the first bite and had an “Oh my God” moment, swooning over the complex decadence of the dish, and when my guests dug in, they too were over the top. Honestly, this was one of the most incredible dishes I’ve EVER eaten in my life. Everyone had seconds, and I still had enough to freeze for one more meal for me.

    I’m doing another dinner party next month, and will be making it again, and I can’t wait! I told friends at work about this recipe, and they all asked me to print it out for them. Suffice it to say, you’ve made a lot of people very VERY happy (and very fat!)

    The only tweaks I made to the dish was using gruyere instead of mozzarella, increasing the bacon and mixing 2/3 into the sauce and putting the last 1/3 on top, and I made a topping of Panko mixed with melted butter.

    PERFECTION!

    Next time I make it, I’ll be adding jalapeno peppers.

    Thank you SO much for sharing what is now the best recipe of my culinary arsenal!!

  43. Jen says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    I can’t wait to try this dish! I am going to add Andouille sausage that I cut up and cook along with the bacon (had a restaurant version with the Andouille sausage and bacon. Does this freeze well? Since there is just 2 of us, I was thinking of doubling the recipe and freezing 1/2…maybe freeze before baking? Thoughts? Great recipe!! Thank you.
  44. Adela says:

    This looks delicious! I’m kind of scared of the thyme/rosemary. Do they greatly impact the flavor? Will the recipe suffer if I remove? I’m not too crazy about the texture of rosemary either.

    • Chef Resha says:

      you’re not going to exactly bite into it and taste “rosemary and cheese”, it just gives it a hint. if anything, use way less than i recommend, like a pinch – literally. i think it’s important to keep it as seasoned as possible, but you don’t have to use the amount provided in the recipe.

    • Adela says:
      Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
      Also, will the top get “soggy” if I reheat in the microwave? Sorry for all the questions lol
  45. Kim says:

    I’m so excited, Resha! I feel like Christmas came early! My mom told me my grandmother used to make mac & cheese with bacon, so I went on a hunt and found perfection! Tell me what you think about using bacon grease instead of butter. We’re not really counting calories here, right? Seems like it would add a more bacon-y flavor without actually adding more bacon. Thanks so much! I can’t wait to make this for Christmas dinner. ?

  46. Veronica says:

    Hi so I want to make this but I always make extra so we can have seconds and leftovers. ..my ? Is , do I use just milk or is it ok to use half & half for reheating in the microwave? Or any suggestions u can give will be good

  47. Thanks, this website is very practical

  48. Sarah G says:

    Hi! Looks great and I plan to make it tomorrow. Out of curiosity, do you boil the pasta for 5 minutes regardless of it’s cooking time until al dente? Or does the pasta you used just happen to take 5 minutes to cook?

  49. Kayla Mason says:

    My husband and I made this for a pot luck and it was amazing! He wanted it a little creamier tho. Do you have any tips on what I did wrong or how to make it creamier?

    • Resha says:

      did you use the single recipe version or the doubled? the pasta water should help with consistency, but make sure you use exact measurements so it turns out creamy.

  50. Gary says:

    Hi,
    I live in the UK, and want to try this recipe…just one question though, what is half and half is it two types of milk?

  51. Elizabeth says:

    I just tried this tonight and it was great! My husband absolutely loved it. I did use yellow Cabot extra sharp cheddar instead of white because that’s what I had on had, but it turned out well. Very rich and creamy.

  52. Shar says:

    Now I am hungry. LOL. This looks delish. Don’t even know how I ended up here… Was watching The Chew and now I’m here ? Will give this a try this weekend. #NewFan

  53. Eric says:

    Hi Resha,

    I am curious if you tried this recipe solely with Cabot New York Sharp Cheddar (8oz.) and in another instance solely with Extra Sharp White Cheddar (2cups)?
    I tried it with Extra white sharp cheddar, and I am wondering how it will differ next time if I use 1 cup of sharp cheddar and 1 cup of extra sharp white cheddar.

    Many thanks to bringing a new flavor to a traditional dish 😉

  54. chantel says:

    is there a way to sub Parmesan reggiano chessed

  55. Jen says:

    I made this for Thanksgiving and it was great. I use penne rigatti (sp?) because I searched everywhere for the cavatappi pasta to no avail. Your instructions were so easy to follow, so thank you! Everyone loved it. I made a slight mistake of cooking the bacon too much so by the time it came out the oven it was a little too crispy, so I would be more careful with that step next time. Even still, I received tons of compliments on the dish. I will definitely make it again.

  56. Trini says:

    I’ve never made baked mac n’ cheese without adding an egg :-/ I’m unsure of how well it will hold together without it

  57. Tracy says:

    I read further up that you used the doubled version twice for 15-22 ppl. If I were to put it all in one large aluminum pan, what would you suggest I heat the oven to and for about how long?

  58. Michelle says:

    I can’t ever find the whole milk mozzarella- do you think it’s okay to use the part skim?

  59. Tracy says:

    Hello, this recipe looks absolutely amazing! I’d like to do this for Thanksgiving, and was wondering if you could help me figure out the proportions? I expect 15-20 people, and since I’m also doing the turkey and a green bean casserole, I’d really prefer to use just one dish (if possible). Your advice would be greatly appreciated, and thanks for the recipe!

  60. ChaVon Butler says:

    Hey I love all your recipes , I really want to try this but do you have any suggestions for substituting the bacon or prosciutto?

    • Resha says:

      you can leave it out completely

      • ChaVon Butler says:

        ok, I was thinking it would be missing that smokiness flavor lol. good thing I asked I was gonna have smoked turkey and everything in there lmao. ok

        • Berger says:

          ChaVon, If you’re trying to add some smokiness – and I’m addicted to that flavor, btw – without using regular or turkey bacon, you could look for some smoked mozzarella to sub in for the regular kind, and instead of cayenne use powdered chipotle chiles (which are really just ripe, smoked jalapeños) so you get a little heat plus a little smoke.
          Most of the big spice companies and some stores’ house-brand spice lines now include either or both chipotle flakes and powder, so it’s totally worth checking your local grocery’s spice aisle! You might also check near the BBQ sauces to see if they carry something called ‘Liquid Smoke’, which is exactly that – water infused with concentrated smoke flavor from mesquite or hickory wood: a few drops is a delicious, easy way to add that smoky whiff to just about anything. Now I’m hungry…

  61. Cami says:

    I love this recipe and have been making it for years. I have now started adding lobster and it goes amazing with this mac n’ cheese. Our family loves it. This is the most requested dish in our house.

  62. Katy S says:

    OH EM GEE!!! So good! I added one diced tomato but took out the seeds. This was PHENOMENAL!!!! Must try! My oven is won’t fire up like usual so I was only able to use the broiler. I broiled it on low for about 30 minutes on the bottom rack with a baking sheet on the top rack so the bacon and breadcrumbs wouldn’t burn. Then I put it on the middle rack, no baking sheet for about 5 minutes to brown it up. Flipping Fantastic!!!! Will definitely make again. Thank you!

  63. I Love this recipe and have made it so many times! My husband who is very picky requests this every week! I think not using pre shredded cheeses and pre cut garlic make a huge difference,love this recipe!

  64. Michael Pooley says:

    My mom used to make mac and cheese with bacon and I loved it. Now my grandkids are lovers of mac and cheese their parents make it from the box mix, yes I know, why? Well saves time I guess so I want to make them your version of Adult Bacon Mac and Cheese. It sounds delicious but my mom would layer the bacon with the mac and cheese like you do. Is there a reason why all the recipes I see online put it on top only. Why can’t you layer it in? Just wondering.

    • Resha says:

      You can absolutely layer it in if you want. You can do whatever you want to any recipe my dear. The reason most people put it on top is so it can crisp up a little more and the fat renders out and seeps into the mac and cheese and breadcrumbs, giving it a bit more flavor as they toast. But if you want to mix it in, go for it! I have another recipe for mac and cheese and I swirl crispy bits of pancetta and prosciutto all throughout, it’s definitely whatever you prefer.

  65. tricia says:

    I made your mac and cheese recipe and I’m it was absolutely the best mac and cheese ever my grandfather isn’t a big fan of mac and cheese and loved this recipe thank you so much for sharing this I will be making it more then this once ..

  66. Andrea says:

    Out of curiosity- which of your mac n cheese recipes that you posted do you prefer?

  67. xinyan says:

    Could I use regular elbow macaroni pasta? how much do I need for the doubled version? Thanks,

    • Resha says:

      Absolutely. For the doubled version just use the entire box 🙂 even though elbows are “smaller” than cavatappi, the volume is still the same.

      • Kristen says:

        I was wondering the Same thing! My grocery store didn’t have the brand of pasta you recommended so Im making this tomorrow for my Husbands Station using Barilla Elbow Pasta. Wish me luck 🙂
        && Merry Christmas from California XoXo

  68. Sharon says:

    I made this delicious mac twice last December, and made it for Christmas also. After my husband tasted it he was so impressed by my cooking, haha. The family was all over it, they’d never tasted such a unique version. It’s just a delicacy! Making it again this Thanksgiving! Thanks for the BEST mac & cheese recipe, ever.

  69. Tammy says:

    I made this yesterday and it was amazing! Thank you for sharing this gem!

  70. Erik says:

    An excellent recipe, but for me I used some of the excess bacon fat (instead of butter) to make this dish extra smoky/bacony. Was really awesome.

  71. Natalie Rivera says:

    to feed 3 kids ages 9, 8 and 4… and two adults can i use the original recipe or do i need to double it?

  72. Claudette says:

    I tried this and it was perfect! thanks for the recipe. Love it! 🙂

  73. Mary says:

    I live in Ireland so had to make some small changes but a good vintage farmhouse cheddar and smoked streaky rashers were very acceptable. Brilliant dish,smiley faces all round.

  74. Alyssa says:

    Made this last night for my family and boyfriend and it was a HUGE HIT! All the little spices really made such a difference. I’m a cooking newbie, and it came out awesome! Great tip regarding the pasta water. I’m definitely going to make it again, and definitely will be coming back on here for more delish recipes! Thank you, Resha!

  75. Erica says:

    Hi Resha,

    I tagged you on my pic of my Grown-Up Mac n’ Cheese pic on instagram. But I also wanted to come on your blog and post a comment. There were a few ingredients that were not in my local grocery store. When I first seen the picture of this dish! I thought ooohhh I want to try this, but with Shrimp Scampi. So as I was layering my Mac (in which i baked in a bread loaf pan) I heated up the shrimp scampi. I cut the shrimps in half and spooned them on top of the cheese of my first layer. I added the second layer of pasta and mozz, I then sprinkled a few bread crumbs over the top layer and then I mixed the remaining bread crumbs with the shrimp scampi sauce and sprinkled it on top. My bf and son said it was the best Mac n’ Cheese Ever! Thank you Resha. I think all of your recipes look delicous and i will try them ALL! 🙂

    P.S. I thought my shrimp would have been over cooked, they weren’t. I will definitely be making this again! Kudos

  76. Christie R says:

    My boyfriend and I made this recipe last night. The only substitution we made was fontina cheese instead of the parmigiano-reggiano. We couldn’t justify spending $16 on a block of cheese for one meal. It still came out delicious!! The bacon added such a nice smokiness and great texture. I was happy to find a meal that pleased both me (comfort food lover) and my boyfriend (who is a total meat lover). Will definitely make again.

  77. cici says:

    lets say i wanted to add shrimp .. when and how am i cooking it ?

  78. JJ says:

    This is the first dish of yours that I have made. Let me just say, it was a HUGE hit with my family. I had been feeling lately like making a GOOD macaroni and cheese. I wanted to find a recipe that departed from the flavorless, grainy, and/or custardy baked macs that we so often encounter at potlucks and such. This was perfect! I used the double recipe and added some ricotta with the mozzarella layer. Yummy! Thanks, Resha for providing this wonderful recipe!

    • Resha says:

      That’s awesome, JJ! I’m so glad you and your family enjoyed it. The addition of the ricotta sounds uber sinful and I’m here for it LOL!

  79. Elita says:

    What size baking dish are you using here Resha? It looks almost like a 9″ pie plate? I want to make this for a pot luck and think that might be too small. Any help with proportions if I use a casserole dish would be great!

    • Resha says:

      Yup, it’s a 9″ deep dish pie plate. How many are you feeding?

      • Elita says:

        It’s going to be about 20 people at the party.

        • Resha says:

          ok, for 20 people, I’d use the double’d version twice to make two 9×13 batches or if you can find those really large (but still able to fit just fine in an oven) aluminum foil lasagna pans, use one of those. I’ve made this recipe (the double’d version, twice) to feed between 15-22 hungry people and it’s always just the right amount.

  80. Melanie says:

    Hi!! I plan on making this for thanksgiving! I wanted to know if we can use panko crumbs in place of the Italian bread crumbs??

  81. Fell says:

    Could I make this a day in advace then bake it on the day of?

    • Resha says:

      You should be able to just fine. Make sure you start a lower temperature though, say 350 or 375 to warm the dish from the inside out since it’ll be cold from the fridge (I’m assuming).

  82. Cherry says:

    Finally tried this, it tastes like original macaroni pie and fettucine alfredo had a baby-yasss! I doubled this recipe and it was a bit too much cheese for my liking, but yummers none the less. Thanks for sharing your talent, wishing you continuous success.

  83. Michelle says:

    This recipe sounds amazing! I am going to do a test run of this for Thanksgiving. When you say low-moister mozzarella, do you mean the part skim kind? I was assuming that’s what you mean , but wanted to be sure! Thanks!

    • Resha says:

      Low-moisture mozzarella just means it’s not the “wet” kind that usually sits in its own liquid. but you know those regular blocks of mozzarella usually found in the cheese aisle? (they’re at the deli too, but you can find it where the normal cheese is), thats the kind of cheese i’m referring to. It’s just a regular block that isn’t moist, and you can use either whole-milk or part skim.

  84. Michael Katz says:

    Absolutely killer! To die for….

  85. Serving Up 5 of My Comfort Food Favorites | The Online Safehouse says:

    […] Mac & Cheese Bake With Bacon: a recipe from Carnal Dish: […]

  86. Heidi says:

    Oh my gosh sooooooo goooooodddd!!! Thank you!!! I love your blog btw! 🙂

  87. Deb says:

    Amazing recipe… I used hickory smoked bacon and it was a perfect compliment to the cheese and spices.

  88. D says:

    I made this a few months ago and forgot to leave a comment. I was scrumptious! Gone in one day >_<

  89. Hostess Tips to Enjoy Your Own Party says:

    […]  We had friends over for football and comfort food recently. We served cabernet beef stew and bacon mac ‘n cheese. We prepared both earlier in the day and reheated when it was time to eat.  Even after dessert […]

  90. Dee says:

    I was tired of the traditional sharp/mild cheddar mac n cheese; then I found this recipe…OMG! This recipe is simply divine! I made it with fried chicken, collards and mashed sweet potatoes…I’m 2 blinks from passing out from the “itis”! My boyfriend is knocked out lol! Last thing he said was “that mac n cheese was jumping!” I normally don’t let other women in my kitchen, but for you, I’ll make an exception! Keep up the great work!

  91. Boopsyjam says:

    I have made Version 1 and felt like a grown up because I finally could make mac n cheese. But the flavors in Version 2 are to die for. Like for real, grown up seasoning here. Amazing.

  92. December says:

    One question though …. I started off with the sharp cheddar ( per the ingredients) then I skimmed thru the blog and it said use extra sharp white cheddar. I switched and ended up using the extra sharp white cheddar, but would regular sharp cheddar work? Could you clarify which cheese you intended ? Thanks.

  93. December says:

    I made this for Thankgiving 2012 and it was a HIT! the adults and my 6 year old LOVE it. I will be making this again ( I’m sure everyone will be asking about it) and keep it as my secret weapon! Thanks for the receipe and great directions and tips**

    I almost gave up when I couldn’t find the parmigiano-reggiano, but I remember to check the cheese section by the deli meats.

    Thanks again !! 🙂

  94. Lisa C says:

    Hey Resha!

    I’m so excited to try this over Thanksgiving. But I’m new to working with recipes so I have a few questions. Could I use milk instead of half and half? Are there any concerns in doubling the recipe since it’s my first time? What other cheeses that I would find at a regular grocery store could I try? I love cheese! lol…smh Could I use two of those disposable aluminum pans? If so, what size? Could I stick some cubed pieces in it towards the end of prep like in the other recipe?

    Ok I know that was a lot, but I really want this to be delicious. Thank you in advance!!

  95. awesome says:

    ok i come here all the time & try to make everything. so i bought cheese. pepper jack, colby and mild cheddar. extra sharp is too salty for me & i’m not a big cheese person. do think the cheeses i got would work well or should try something else? i’m making this today

    • Resha says:

      sorry for the late reply but yes, any cheese you like would work. you don’t have to use everything i did, and you can adjust the salt to your own personal liking. hope it worked out for you.

  96. Laurel says:

    This looks amazing. I am looking for something I can make a day ahead. Do you think this recipe would work if I make it the day before, bring it to room temp, add the toppings, then bake?

  97. Kristina says:

    Loved this recipe! Homemade mac & cheese has always alluded me, but I was able to make this one 🙂 Instead of bacon, I used green chilies and instead of breadcrumbs (hubby doesn’t like them on mac & cheese), I just shredded additional cheese. So yummy! Thanks for the recipe!!!!!!!

  98. Kisha says:

    My husband and I just made this tonight and girl we are in seventh heaven. One word Awesome!!!!!!! You rock!!!

  99. Sabrina says:

    Made this last night and it was delicious. Only thing is that my local grocery store was out of fresh herbs and I didn’t have time to go to another store 🙁 So I made it with out and it was still amazing. I can’t wait to make it again with all of the ingredients. 🙂

    • Resha says:

      lol i make this all the time w/o the herbs. it’s still delish, so don’t worry, although its amazing w/ the herbs, it thankfully doesn’t rely on those to make the dish amazing 😉

  100. Jorge says:

    Made this today and added some grilled chicken breast pieces when I combined the sauce and pasta and it still came out GREAT! Never realized that freshly shredded cheese was the key to make a creamy sauce. In the past I’ve used pre shredded cheese to little success. Thanks for posting this recipe and for all the pics, they really helped in making an awesome dish for me and my family!

  101. […] culinary skills. We did end up trying that grown up mac-and-cheese, so I’m sharing the recipe here. It was really delicious, but very expensive. We also recently made spicy kabobs and stuffed bell […]

  102. doodlez says:

    made this today. i am speechless! thank you for sharing! 🙂

  103. Sue says:

    I’ve been drooling… DROOLING over this recipe for MONTHS and NOW I finally have the time to make it (Thursday). I was wondering why you only use half the box and does it really make 4-6 servings? Because I wanna make this kinda for myself for my lunch to work (lol) and I want it to last a while.

    …I’m so excited lol

    • Resha says:

      LOL yeah it makes 4 to 6 large entree servings, like if this were the only thing you ate for dinner. i make a half box of this all the time just for me and it lasts me several days for lunch and reheats very well. trust me, you’ll be good with just a half box. make sure you measure the pasta so it’s an equal half box too.

  104. Megan says:

    Made this for dinner tonight. Holy amazing.

  105. Nikki says:

    I would like to double up to make this for a large group but 6 cups of half and half and 7 cups of cheese seem like a lot for only 1 lb. of pasta is this needed or one of those things where not all ingredients should be doubled?

    • Resha says:

      here’s how you can double up, and i recommend tasting the thickened milk mixture as you go to adjust the seasoning to your liking.

      1 lb dried cavatappi pasta
      4 1/2 cups half & half
      4 tbsp butter
      4 tbsp all-purpose flour
      3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
      1 1/2 cups whole milk mozzarella, shredded
      3/4 to 1 cup parmigiano-reggiano, finely grated
      1 tsp fresh rosemary, chopped
      1 tsp fresh thyme
      3 tbsp fresh basil, chopped
      3 tbsp green onion, chopped
      6 cloves fresh garlic, minced (not the stuff in the jar)
      1/8 to 1/4 tsp of nutmeg
      1/8 tsp cayenne pepper (or more)
      Kosher salt and freshly ground black pepper to taste
      12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
      1/2 cup seasoned Italian breadcrumbs (optional)
      *Salt to season the pasta water

      that should work for you, and keep extra pasta water on hand if it gets too dry.

      • Nikki says:

        just want to send over a follow up I made the doubled up revision you did for me and it was so amazing as I mentioned before I made it for our group of friends that get together regularly and I have to say this was the first time I got a compliment from every guy there on a dish which was huge these guys don’t usually say anything without sarcasm and half the time don’t stop beer pong long enough to actually eat anything other then finger food..lol definitely will be a regular in my house.

      • Nikki says:

        thank you very much

  106. Krisi says:

    I made this for a dinner party! I got so many compliments now I’m making it for Easter…my only issue is my breadcrumbs burn 🙁 but I cook it at the right temp any suggestions,is it the brand I’m using?

    • Resha says:

      you could be using too thick a layer. it should be pretty thin so that the oils from the cheese seep into the crumbs and toast them to perfection. if you’re using too many, they’ll just remain dry and eventually burn. i have used different brands of breadcrumbs and not all of them have toasted the same, so that could also be an issue. I use the 4C brand on a whim because it’s quick, and it actually has a great flavor. they put parmesan cheese in it i believe. or, you could toss the dried breadcrumbs with a little olive oil (just enough to lightly moisten), then sprinkle the mixture over the mac. if all else fails, you could try making breadcrums from scratch, which would be seriously amazing. toss some diced bread cubes w/ a lil butter and dried herbs and scatter around the dish. you could add the fresh breadcrumb mixture to the dish during the last 10 minutes of baking time so they don’t spend too long in the oven and possibly burn.

  107. Andrea says:

    Interesting…I always buy block cheese b/c it is cheaper per unit and I kind of roll like that but interesting to know that there is something in pre-shredded cheese that makes it more than the less economical choice.

    I wonder how people get on the Food Network, b/c your presentation is very good…

  108. Elle of Chellbellz says:

    So i just saw this picture on Oh No They Didn’t, are you a member of that blog? I was kinda geeked when i saw it then i didn’t see a link back with the picture! Maybe it’s been floating around or whatever! Anyway, now i want to try and make this.

    http://ohnotheydidnt.livejournal.com/67541260.html

  109. Sam says:

    OMG–Truly great; I found this on the cooking site I enjoy so much BitchenKitchen (mildly profane, fun and good cooking!); behold–Grownup Mac n Cheese or since I am on a ranch, Cowboy Carb Nirvana. Aged cheddar, pasta and bacon; how can you go wrong? The dish BTW is a Le Creuset from my Oma who would have bought it pre-WWII; quality will always out.
    https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/427032_285642041506464_100001820106686_665344_408028049_n.jpg
    Tx!

    • Resha says:

      WOW that looks SOOOOOOOOOOOO GOOD!!! I’m so thrilled you enjoyed that beautiful dish of creamy goodness. you’ve made me so hungry now hahaha!

  110. Sue says:

    Omg… I love you. I mean it. I saw bacon and fell in love. Then, your pictures? Oh man. You make this easy for the culinary challenged. Thank you!

  111. Brittnee says:

    I made this for my boo on Valentine’s Day for dinner. He absolutely devoured it! We loved this recipe. It’s indeed very hearty and can be the entire meal. I used a little bit more bacon for this reason. The combination of herbs and cheese and creaminess was to die for. I’m making it again for my family tonight as a side for dinner. I’m more than sure it will be a hit! I’ve made many of your recipes and every one of them have had RAVE RAVE RAVE reviews!!!

  112. Sam says:

    I belong to a wee food forum on FB and someone just posted this–Oh I cannot wait to try this. This is what I wrote about you:
    YES! Just started to read recipe and got stopped at buy whole milk mozza; I purposely search out the highest fat/lowest moisture cheese I can afford. This girl is my kin.
    AND she does mise en place!!!! So do I–and when I’ve taught my niece or Teen Dude to cook something, I insist on them doing so too. Oh, I must stop. I want to meet this blogger now. If she lives in Canada, I’m gonna send her a grass fed steak from the ranch I am that enraptured right now with her.

  113. Adriene says:

    THIS RECIPE RIGHT HERE!!!! *shakes tambourine*

    It was utterly divine!

  114. Elizabeth says:

    Oh my gosh, I am almost sorry I saw you on foodporndaily. I have a similar Mac N Cheese recipe, and as I sit here at work, I am tempted to pack up and go home and get in the kitchen.
    This is just too decadent for words. Hungry now, thanks for sharing decadent beauty.

  115. Kevin says:

    Made this tonight, and it turned out amazingly!
    There were 7 of us eating, and so we doubled the amount of everything called for (we had lots left over).
    We also used a different kind of pasta (be careful with this, because we found that the pasta called for is much less dense than what we got, so our 1 pound was not nearly enough for all the cheese we had!)

    Other than that, everyone loved it! Fun to make and delicious to eat! I will definitely be trying more recipes from carnaldish!

  116. shannon says:

    THIS WAS AMAZING. thank you so much for giving me the recipe that finally convinced my boyfriend that mac n’ cheese is good. i’ll never make anything else.
    btw, despite the warnings in the comments, i did use turkey bacon. i can imagine regular bacon would taste even better, but the turkey bacon sure didn’t detract. it added a nice salty bite on top.
    the herb combination was fantastic and i thought the garlic and green onions really put it over the top.

    again, i can’t thank you enough, for giving me a perfect friday dinner. =)

    • Resha says:

      Awwww Shannon that is so awesome to hear!! I’m glad everything worked out for you, and that’s great to know about the turkey bacon! Mind telling us what brand you used?

  117. Dallas says:

    Just made this,im eating it right now, its sooooo damn tasty!!!!! Yea, I’m gonna make this for my new beau! And yes to more bacon!!!!!

  118. Paulette says:

    I actually made this dish over the weekend for my guests. I couldn’t get them to leave afterwards. They finished the entire dish with my help of course. It was simply Devine.

  119. Sierra says:

    Lawd jesus I just made this dish for my parents and little sister tonight for Sunday dinner and let me tell you…this folks didn’t know how to act. My dad had to run laps around the kitchen so he could make room for seconds and thirds. My mom was moaning and smacking her lips while she ate it and my little sister went back for seconds and thirds also. My dad, who is a retired military vet who has been around the world plenty of times, has said that this is the best macaroni and cheese he’s ever had in his life.

    Thanks for sharing your recipe and letting me cook it for my family tonight!

  120. Paunchy says:

    I successfully tweaked this recipe to feed my vegetarian boyfriend and he (and I) loved it. Thanks!!

  121. Sabrina says:

    Omg. I made this tonight and it was absolutely amazing. I normally don’t comment on boots but I had to come say thank you for this amazing recipe.

  122. Lauren says:

    Uh oh…I think this just kicked my faux J Alexander’s mac n cheese to the curb! I made your recipe on Monday and it was divine.

    I’m going to make a few tweaks to this for next time: less rosemary and thyme, panko instead of Italian breadcrumbs for crispiness and of course, MORE BACON!

    Can’t wait to make again! Thank you!

  123. Janice says:

    I made this creation for Super Bowl Sunday and it was deeee-licious. I served it with a strawberry/spinach salad and my guests raved about it.

    The only change that I made was cooking the pasta for 7 minutes instead of 5 and it was perfect. Great instructions and perfect results.

    Thanks!

  124. Andrew says:

    Paula Dean? Is that You??

  125. Teresa Simila says:

    I made this last night. Followed the recipe exactly. It was positively divine. The herb mixture was delicately balanced and added the most subtle flavor to the dish. The pics were very helpful and your explanations were clear and simple to follow. Thank you for posting. I will make this dish over and over for what I’m certain will be many gleeful friends!

  126. Brittany says:

    I just made this and I’m trying so hard not to go back for seconds….the flavors are AMAZING!!!

  127. Candace says:

    After being crowned the Mac&Cheese queen for making your version 1 at Christmas, I have no doubt this recipe is just… LAWD. I can’t wait. I need a boyfriend to make this for… make if I make it, he will come. LOL!

  128. marquis says:

    like i said before, you have a real talent… and the fact that you are also from Va. adds icing to the cake… thank you.

  129. Mike L says:

    Your creations really do not last 24hrs in my household. I’m on my second helping for breakfast as I type this lol. I thought I might have put too much rosemary but after chilling overnight and eating it this morning it’s perfect. Thank You!

    Them blueberry, lemon boys are up next lol.

  130. Charniese says:

    Can you use turkey bacon or would that just be a huge mistake?!

    • admin says:

      honestly, i wouldn’t use turkey bacon at all. its an entirely different flavor and behaves differently from real bacon. but it’s up to you, you can leave it out entirely if you want.

    • Charniese says:

      Ohh this recipe looks amazing and I can’t wait to munster up the nerve to create such magnificence!
      The things you create are really admirable and while i’m just getting started with serious cooking your posts have been a real inspiration. Thanks a bunch!

  131. Fee says:

    Thank you for version 2! I tried you’re 1st version and that joint was BOMB!

    (I love your recipes)

  132. Brittany says:

    This is sooooo good. These and lemon blueberry muffins! *jigs*

  133. FawnRenee says:

    Oh. My. GAWD. I cannot WAIT to make this shit, Resha.

  134. Kia says:

    dammit, i want to produce your show! whenever you have one. seriously

  135. Manuel says:

    This recipe looks like heaven. Where’d you get your parmigiano-reggiano?