When it comes to comfort food, nothing quite hits the mark like a bubbling, golden-brown dish of mac and cheese with bacon. This version takes the classic to a whole new level by infusing rich flavor at every turn – pasta is boiled in a savory mix of chicken stock and milk, layered with sweet caramelized onions, and studded with crispy Canadian bacon. To top it off, we go full flavor with a blend of sharp cheddar and gooey mozzarella for the ultimate cheesy pull. It’s decadent, satisfying, and absolutely unforgettable.
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Cook’s Notes
- Boiling pasta in chicken stock + milk = extra flavor: Forget flavorless noodles – this method infuses them with richness from the inside out.
- Canadian bacon adds a smoky, meaty punch: Crisped to perfection, it balances the creamy cheeses and adds just the right amount of salt.
- Caramelized onions lend deep sweetness: Slow-cooked until golden, they cut through the richness with subtle umami and a hint of sweetness.
- A two-cheese combo for ultimate melt and tang: Sharp cheddar brings the bite, while mozzarella delivers the gooey stretch you want in every forkful.
- Perfect for meal prep or entertaining: This dish reheats beautifully and is always a crowd favorite.
Ingredients in Homemade Mac & Cheese
- Chicken Broth or chicken stock
- Milk
- Shaped pasta
- Water
- Cornstarch
- Medium onion, sliced
- Canadian Bacon, chopped
- Peas, fresh or frozen
- Mozzarella, grated
- Sharp Cheddar cheese, grated
- Salt and black pepper. to taste
Step-by-Step Instructions
- Boil Pasta in Stock and Milk:
In a large pot, add the chicken broth and milk and bring just to a boil. Add the pasta to the milk mixture and cook according to directions, until al dente. - Cook the Canadian Bacon and Caramelize Onions:
In a small frying pan coated with cooking spray over medium-high heat, add the onions and cook until they begin to caramelize, about 7-9 minutes. Add the Canadian bacon and continue to cook for 3-4 more minutes. Add the peas and turn off the heat. - Make a Slurry:
In a small bowl add the water and cornstarch and mix to combine. Add to the cooked pasta & milk mixture and stir will to incorporate. - Add Cheeses, Bacon, & Serve:
Add the caramelized onions, bacon and both cheeses and stir to combine. If the mixture is too stringy, you can add a touch more milk. Add fresh ground pepper to taste and serve.
Tips for Storing
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium-low heat with a splash of milk to restore creaminess. You can also microwave in 30-second bursts, stirring between each.
- Freezing: This dish freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
- Avoid Overheating: Too much heat can break the cheese sauce. Reheat slowly to keep everything smooth and luscious.
FAQ’s
Absolutely. Regular bacon will add a smokier, fattier flavor. Just be sure to drain off excess grease before mixing into the pasta.
Elbow macaroni is classic, but any short pasta with ridges (like cavatappi or shells) will grab onto the cheese sauce beautifully.
Yes! Assemble the entire dish and refrigerate it. When ready to serve, reheat gently on the stove with a splash of milk or bake in a 350°F oven until hot and bubbly.
Skip the caramelized onions and stick with just cheddar for a milder, more familiar flavor kids tend to love.
There you have it – an indulgent, flavor-packed mac and cheese that’s anything but ordinary. Whether you’re cozying up on a weeknight or feeding a hungry crowd, this recipe checks all the boxes: cheesy, creamy, smoky, and satisfyingly savory. Just don’t expect leftovers to last long.
Mac & Cheese with Bacon Recipe
Ingredients
- 4 cups chicken stock, or broth
- 2 cups milk
- 1 lb shaped pasta, such as elbows
- 6 tbsp water
- 2 tbsp cornstarch
- ½ medium yellow onion, sliced
- ¼ lb Canadian bacon, chopped
- 1 cup peas, fresh or frozen
- 1 cup mozzarella, grated
- ½ cup sharp cheddar cheese, grated
- black pepper, to taste
- kosher salt, to taste
Instructions
- In a large pot, add the chicken broth and milk and bring just to a boil. Add the pasta to the milk mixture and cook according to directions, until al dente.
- Coat a small frying pan cooking spray and heat to medium-high, add the onions and cook until they begin to caramelize, about 7-9 minutes. Add the Canadian bacon and continue to cook for 3-4 more minutes. Add the peas and turn off the heat.
- In a small bowl, add the water and cornstarch and mix to combine. Add to the cooked pasta & milk mixture and stir will to incorporate. Add the caramelized onions, bacon and both cheeses and stir until the cheese melts. If the mixture is too dry add a touch more milk. Add fresh ground pepper and salt, to taste and serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This is such a simple and easy weeknight dinner idea
I can totally relate! I got 2 teen girls-and yeah, they act just like that. The mac and cheese looks great, and fast, which is always a plus.
Congrats on your new camera! 🙂
PS My Sedum is popping up too! Made me think of you! Thanks for sharing! 😉
I bet you will be thrilled with your ‘new’ camera! So exciting! Great pics…can’t wait to see what you do with it!
Okay, my stomach is growling now! I made a huge amount of Canadian bacon (about 7 pounds work) and stashed 2/3 of it in the freezer. I think it is time to pull out another chunk and make this mac & cheese. Maybe with smoked gouda (the current family fav).
This looks great and I am still drooling over your Canadian Bacon! I have 2 teenage boys and they can really try my patience. (Like I had any to start with!)
I do believe you can add caramelized onions and bacon to anything and elevate the dish. Or just eat them by themselves even…yes, that might be my dinner tonight!
Oh yum, this looks tasty! I have the Nikon D5000 and I absolutely love it. Once you figure what settings work for you, it’s a blast to use!
Just for you Monica! 🙂 p.s. I took out the WW points on the nutrition since it’s specific to each person. If you omit the onions and bacon you could make this in one pot only! Love that.
Sounds delicious and 9 points on WW makes a relatively “cheap” meal! Love it!