Four cheeses • Crispy bacon • Golden baked topping
Ultimate Creamy Bacon Macaroni & Cheese
Rich, velvety macaroni and cheese loaded with smoky bacon, a blend of sharp cheddar, smoked Gouda, Monterey Jack and Parmesan, and a buttery golden crust. Eagle All-Purpose Seasoning ties every bite together.
Prep: 20 min
Cook: 25 min
Total: 45 min
Serves: 6–8
Macaroni and bacon
- 16 oz elbow macaroni
- 12 oz thick-cut bacon, diced
- 2 tbsp butter
Four-cheese sauce
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup smoked Gouda, shredded
- 1 cup Monterey Jack, shredded
- 1/2 cup Parmesan, grated
- 1 tbsp Eagle All-Purpose Seasoning
Golden topping
- 1 cup Panko breadcrumbs
- 4 tbsp butter, melted
- 1/2 cup sharp cheddar, shredded
- 1 tsp dried parsley
01
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray. Cook the macaroni in a large pot of salted boiling water until just al dente (about 2 minutes less than the package directions). Drain and set aside.
02
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Keep about 1 tablespoon of bacon fat in the skillet for extra flavor if desired, or wipe clean.
03
In a heavy saucepan, melt the butter over medium heat. Whisk in the flour and Eagle All-Purpose Seasoning, cooking for 1-2 minutes until bubbling. Slowly whisk in the milk and heavy cream. Simmer until thickened, then remove from heat and stir in the Cheddar, Gouda, and Monterey Jack until smooth.
04
Combine the cooked macaroni, crispy bacon, and cheese sauce in a large bowl. Toss until every noodle is perfectly coated. Pour the mixture into the prepared baking dish and spread it into an even layer.
05
Mix the Panko, melted butter, and Parmesan in a small bowl. Sprinkle evenly over the macaroni. Bake for 20-25 minutes until the cheese is bubbly and the topping is golden brown. Let rest for 5 minutes before serving.
