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Company-Worthy Mac and Cheese Recipe

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4.8 from 112 reviews

This Company-Worthy Mac and Cheese recipe combines creamy, cheesy sauce with crispy bacon and optional sautéed spinach for a flavorful, comforting dish. It’s perfect served immediately or baked for a crispy breadcrumb topping, making it an ideal meal for family dinners or gatherings.

Ingredients

Units Scale

Meat

  • 12 slices uncooked bacon

Vegetables

  • 1 teaspoon minced garlic
  • 3 cups (90g) fresh spinach (optional)

Pasta

  • 1 pound dry elbow pasta

Dairy & Fats

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, divided
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) half-and-half (or more whole milk)
  • 5 cups (560g) shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda)
  • 1/2 cup (40g) shredded parmesan cheese (optional)

Pantry

  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 cup (45g) breadcrumbs, such as Panko (optional)

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Cook Bacon: Cook the 12 slices of bacon according to package directions until crispy. Chop the cooked bacon into small pieces. You should have about 3/4 cup of chopped bacon. Set aside for later use.
  2. Sauté Spinach and Garlic: In a skillet over medium heat, sauté 1 teaspoon of minced garlic with 3 cups of fresh spinach until the spinach is wilted and tender. This step is optional and can be skipped if you prefer no greens in your mac and cheese.
  3. Cook Pasta: Bring a large pot of salted water to a boil and cook 1 pound of dry elbow pasta until al dente—about 1 minute less than the package instructions. Drain the pasta thoroughly and transfer it to a large bowl. Stir in 2 tablespoons of butter to coat the noodles and prevent sticking. Set aside.
  4. Make Cheese Sauce: In a large saucepan over medium heat, melt the remaining 6 tablespoons of unsalted butter. Once melted, whisk in 1/4 cup of all-purpose flour to form a thick roux. Cook and whisk this paste for about 1 minute to cook out the raw flour taste. Gradually whisk in 3 cups of whole milk and 1 cup of half-and-half along with 1/2 teaspoon salt and 1/2 teaspoon ground mustard. Bring the mixture to a gentle simmer while whisking continuously. Once simmering, gradually add 5 cups of shredded cheese (a mix of sharp white cheddar, sharp cheddar, and gouda) and whisk until completely melted and smooth. Remove from heat.
  5. Combine Pasta & Sauce: Pour the cheese sauce over the buttered pasta in the large bowl. Stir in the chopped bacon and sautéed spinach until evenly combined.
  6. Serve or Bake: For immediate serving, garnish with fresh chopped parsley and serve warm. To bake, preheat the oven to 400°F (204°C). Grease a 9×13 inch baking dish and spread the macaroni and cheese evenly. Top with 1/2 cup breadcrumbs and 1/2 cup shredded parmesan cheese if desired. Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes until the topping is golden and crispy.
  7. Cool and Garnish: Remove the baked mac and cheese from the oven and let it cool for about 10 minutes. Garnish with fresh parsley if desired before serving. Reheat leftovers in the microwave to restore sauce consistency.

Notes

  • Spinach is optional; omit if you prefer a traditional mac and cheese.
  • To prevent the sauce from becoming too thick when reheated, add a splash of milk while warming leftover mac and cheese.
  • Using a combination of cheeses gives a richer, more complex flavor.
  • If you don’t want to bake, serve the mac and cheese directly after mixing at step 5.
  • Panko breadcrumbs add a nice crunchy topping when baked; substitute with regular breadcrumbs if unavailable.

Find it online: https://stoveandlove.com/company-worthy-mac-and-cheese-recipe/