Bacon Mac and Cheese

This bacon mac and cheese recipe is perfectly cheesy, flavorful and great for feeding a crowd!

If you love mac and cheese recipes like we do, be sure to try our Skillet Baked Mac and Cheese recipe too.

Mac and Cheese Recipe

Bacon Mac and Cheese Recipe, these words just go together! This is a variation of my Perfect Mac and Cheese that really takes mac and cheese to the next level! Take a look and make yourself a big pot….today! Enjoy!

Why You’ll Love This Recipe

• Flavor Packed. This mac and cheese is packed with so much flavor, all of your guests are going to love it!
• Easy To Make. With my step by step instructions, you’ll have no trouble making this recipe.

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What You’ll Need

Here are the ingredients you’ll need to make this mac and cheese recipe at home. See the recipe card located at the bottom of the post for full details.

• Small Pasta– I like to use a small pasta such as elbow shaped for my mac and cheese.
• Butter– I prefer salted butter for my recipes. Unsalted is ok too.
• Kosher Salt– Kosher salt is a course salt commonly used for cooking and baking.
• Black Pepper– For best tasting results, use freshly cracked black pepper.
• Milk– 2% or higher milk works best.
• Shredded Cheddar Cheese– We like mild cheddar cheese for our mac.
• Green Chilies– Diced green chilies add a nice layer of flavor to the mac.
• Cooked Chicken– We use rotisserie chicken that’s been shredded and removed from the bone for our dinner recipes.
• Cooked Bacon– Cooked, crumbled bacon is used for a delicious added crunch and flavor.
• Prepared Salsa Verde– I get the Herdez brand salsa verde for the recipe.

How To Make Bacon Mac and Cheese Recipe

Cook Pasta. Cook pasta according to package directions. Drain and set aside for a few minutes.

Make Roux. To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker.

Add Milk To Roux. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes.

Add Cheese To Roux. Reduce heat to a simmer and stir in cheese until melted.

Combine Pasta and Cheese Sauce. Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.

Add Mix Ins. Add green chilies, chicken, bacon and salsa verde, stirring to combine. This is a thick and creamy sauce. To thin sauce, add additional tablespoons of milk at a time until at desired consistency.

Recipe Tips For Success

• Watch Pasta Carefully. I like to undercook my pasta 1 minute less than the package recommends so that it stays al dente as it warms in the cheese sauce.
• Rotisserie Chicken. To make prep work easy, use a rotisserie chicken, shredded in the mac and cheese. This way you don’t have to cook your own chicken if you don’t want to.
• Splashes of Milk. To thin the mac and cheese sauce, add a few splashes of milk and stir. When mac and cheese sits in the pot, it tends to thicken up. The milk will help.

How To Serve

Serve mac and cheese warm in individual serving bowls. It’s great with a side salad or some roasted vegetables too.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

To reheat, place mac and cheese in a heat proof bowl loosely covered in the microwave for 60-90 seconds or until hot.

Try More Mac and Cheese Recipes

• Pepperoni Pizza Mac and Cheese
• Perfect Homemade Mac and Cheese
• Southwest Chili Mac

Green Chili, Chicken and Bacon Mac and Cheese

This Bacon Mac and Cheese Recipe will have everyone coming back for seconds! It's super cheesy, flavorful and great for feeding a crowd.

Course: Main Course

Cuisine: American

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 373kcal

Author: Jenny

Cost: $40

Print Pin

Equipment

• Stove
• Dutch Oven or large pot
• cutting board
• chef knife
• measuring cups
• measuring spoons
• mixing spoon

Ingredients

• 1/2 pound dry small pasta I used elbow
• 1 stick unsalted butter
• 1/2 cup all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 cups milk I used skim
• 2 cups finely shredded mild cheddar cheese
• two 4 ounce cans diced green chilies
• 2 cups cooked shredded chicken
• 2 cups cooked crumbled bacon pieces (about 1 pound cooked)
• 1/4 cup mild salsa verde

Instructions

• Cook pasta according to package directions. Drain and set aside for a few minutes.
• To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
• Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
• Add green chilies, chicken, bacon and salsa verde, stirring to combine. This is a thick and creamy sauce. To thin sauce, add additional tablespoons of milk at a time until at desired consistency.

Notes

• Watch Pasta Carefully. I like to undercook my pasta 1 minute less than the package recommends so that it stays al dente as it warms in the cheese sauce.
• Rotisserie Chicken. To make prep work easy, use a rotisserie chicken, shredded in the mac and cheese. This way you don’t have to cook your own chicken if you don’t want to.
• Splashes of Milk. To thin the mac and cheese sauce, add a few splashes of milk and stir. When mac and cheese sits in the pot, it tends to thicken up. The milk will help.

Nutrition

Calories: 373kcal | Carbohydrates: 30g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1198mg | Potassium: 352mg | Fiber: 1g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 13.4mg | Calcium: 282mg | Iron: 1.4mg

Keywords: baked macaroni, homemade mac and cheese, mac and cheese recipe