Skillet Baked Mac and Cheese with Bacon Pretzel Topping

Prep time: 15 min | Cook time: 20 min | Total time: 35 min


  • 3/4 pound dry elbow pasta
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups whole milk
  • 3 cups Tillamook® Medium Cheddar Cheese, shredded and divided
  • 1 cup finely crushed Keebler® Town House® Pretzel Thins Oven Baked Crackers
  • 12 strips cooked, crumbled bacon pieces


  1. Preheat oven to 350 degrees F. Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions.  Drain and set aside for a few minutes.
  2. 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 gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in 2 cups of cheese until melted.
  3. Transfer cooked pasta to 12-inch cast iron skillet over low heat. Pour cheese sauce over top, stirring to combine.
  4. Top mac and cheese with remaining 1 cup of shredded cheese, pretzel crumbs and bacon pieces. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.

Makes 8 Servings

This is a sponsored post for Safeway Inc, however thoughts and opinions are my own.