Soups & Stews
This bacon and tomato mac and cheese recipe delivers the perfect balance of rich, cheesy comfort and smoky-sweet flavors in every bite. The crispy bacon bits and tangy tomatoes elevate classic mac and cheese to new heights, creating a dish that's both hearty and elegant.
I developed this recipe after years of testing, ensuring the cheese sauce is velvety, the bacon is perfectly crisp, and the tomatoes add just the right amount of brightness.
The secret to this dish lies in the technique: cooking the bacon until it's crispy (not chewy), blending the cheeses for a smooth sauce, and incorporating tomatoes in a way that enhances rather than overpowers the creamy base.
With just a few simple ingredients and straightforward steps, you'll achieve restaurant-quality results that are foolproof for any home cook. The crispy breadcrumb topping adds an extra layer of texture that keeps everyone coming back for more.
What makes this recipe stand out is how the flavors come together—smoky bacon, sweet tomatoes, and a rich cheese sauce that coats each strand of pasta. The result is a dish that's satisfying enough for a weeknight dinner but impressive enough for guests.
Whether you're feeding a family or hosting a small gathering, this mac and cheese will be the star of the meal.
Ready in about 45 minutes, this recipe is perfect for those who want a comforting yet flavorful dish without spending hours in the kitchen. The crispy bacon, sweet-tangy tomatoes, and creamy cheese sauce create a harmonious blend that's impossible to resist. Let's get started on making this crowd-pleaser!
Ingredients for bacon and tomato mac and cheese
Six servings of cheesy comfort with smoky, sweet-tangy depth—just 15 ingredients, restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or elbow shape preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness, cut into 1/2-inch pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety for tang |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild to balance sharp cheddar |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for velvety sauce |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted for sweetness |
| All-Purpose Flour 🌾 | ¼ cup | For roux, unsifted |
| Butter 🧈 | ½ cup | Unsalted, cold for roux |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Onion Powder 🧅 | ½ tsp | For seasoning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The bacon is non-negotiable for that crispy texture. Thick-cut bacon from Oscar Mayer or Costco delivers the best texture—cut it into 1/2-inch pieces before cooking. For the tomatoes, fire-roasted canned tomatoes (like Muir Glen) add natural sweetness without extra sugar. The cheeses? Sharp cheddar and Monterey Jack create the perfect balance—sharp for tang, mild for creaminess. Pre-shredded works, but freshly grated melts better (and you can control the texture).
No thick-cut bacon? Regular bacon cut into smaller pieces works, but cook it longer for crispiness. Subbing tomatoes? Sun-dried tomatoes (oil-packed) at half the amount add intense flavor. For a dairy-free option, swap the milk and cream for unsweetened almond milk plus 2 tbsp cornstarch to thicken. The breadcrumbs topping? Panko gives the best crunch, but regular breadcrumbs toasted in butter work too. Need extra richness? Add 2 oz cream cheese to the sauce.
Bacon keeps for 5 days in the fridge—store in an airtight container. The cheese sauce reheats beautifully; just add a splash of milk if it thickens too much. For make-ahead meals, assemble the dish (without baking), refrigerate for up to 24 hours, then bake covered before topping. The crispy topping should go on fresh after baking—it loses crunch when reheated. Portion into individual dishes for easy leftovers.
Why You'll Love This Recipe
- 20-Minute Cook Time: I swear, the bacon cooks while the pasta boils—no waiting around. Toss in the macaroni, dump the cheese, and stir until it’s creamy. Done.
- Crispy-Creamy Magic: That thick-cut bacon adds smoky crunch, while the sharp cheddar and Monterey Jack melt into a velvety sauce. The tomatoes? Perfect little bursts of tang cutting through the richness.
- Game for Any Meal: Serve it as a weeknight dinner, a potluck crowd-pleaser, or even a brunch side. Honestly, I’ve eaten it cold the next day straight from the fridge—no judgment.
- Budget Stretch: A pound of bacon and a block of cheese go a long way. This recipe feeds four for under $12, and leftovers reheat like a dream. My wallet thanks me every time.
Step-by-step instructions for bacon and tomato mac and cheese
Here's how to create a rich, smoky mac and cheese with a crispy breadcrumb topping and sweet-tangy tomatoes.
🍳 Step 1: Cook the Bacon and Prepare the Roux
In a large, deep skillet, cook the 12 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until deep golden brown and crispy. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pan. Pour off all but 2 tablespoons of the bacon fat and return the pan to the stove.
Reduce heat to medium-low and add the 0.5 cup cold butter and 0.25 cup all-purpose flour. Whisk constantly for 2-3 minutes until the mixture forms a smooth, pale golden roux that coats the back of a spoon. This roux is the flavor foundation for your cheese sauce—don't rush this step or it'll taste raw.
🍳 Step 2: Build the Cheese Sauce
Gradually whisk in the 1 cup warmed whole milk and 1 cup heavy whipping cream, adding them slowly to prevent lumps. Continue whisking for 3-4 minutes until the sauce thickens and coats the whisk completely. Remove from heat and stir in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese, letting the heat of the sauce melt them completely.
Season with 0.5 tsp garlic powder, 0.5 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning—this is where the smoky bacon flavor really comes through. The sauce should be smooth, velvety, and fully combined with no graininess from unmelted cheese.
🍳 Step 3: Cook the Pasta and Combine
While the cheese sauce simmers, cook the 1.5 lbs elbow macaroni in heavily salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then return the pasta to the pot. Add the 14.5 oz diced tomatoes and stir to combine.
Pour the cheese sauce over the pasta and tomatoes, tossing gently to coat everything evenly. If the sauce is too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency. The tomatoes should be distributed throughout, adding their sweet-tangy flavor to every bite.
🥘 Step 4: Assemble and Bake the Crispy Topping
Transfer the mac and cheese to a 9x13-inch baking dish and spread it evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs and 0.25 cup freshly grated parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to ensure good contact.
Bake at 375°F for 15-20 minutes until the topping is deep golden brown and crispy. Watch closely during the last 5 minutes—this is when the topping transforms from bland to irresistibly crunchy. The cheese should bubble slightly at the edges, creating that perfect contrast with the crispy top.
⏰ Step 5: Rest and Serve
Remove from the oven and let the mac and cheese rest for 5 minutes before serving. This resting time allows the crispy topping to set slightly and the flavors to meld together. The result should be creamy, cheesy pasta with crispy breadcrumbs and tangy tomatoes peeking through.
Garnish with any remaining crispy bacon pieces and serve immediately while the topping is still crunchy. The combination of smoky bacon, sweet tomatoes, and rich cheese creates a perfect balance of flavors in every bite—just as promised.
Pro Tips For Making Bacon And Tomato Mac And Cheese
- CRISP THE BACON FIRST: Cook the thick-cut bacon until it’s deep brown, not just pink—this gives the sauce real depth. I used to stop at "mostly done" and wondered why the flavor felt flat. Push it to 200°F internal temp (yes, use a thermometer) for that smoky, caramelized punch.
- GRATE THE CHEESE FRESH: Pre-shredded cheese packs too much starch and clumps like glue in the sauce. Grab a box grater and shred your own sharp cheddar and Monterey Jack—it melts smoother and sticks better. (Pro move: Mix the two cheeses halfway through cooking for even flavor.)
- LOW AND SLOW ON THE SAUCE: Stirring the cheese sauce over high heat turns it grainy. Drop the heat to medium-low and let it bubble gently, adding heavy cream in a slow stream. I learned this after watching my first batch separate like a sad soup.
- TOAST THE PASTA: Drain the elbow macaroni, toss it with a light coat of olive oil, and spread it on a baking sheet for 5 minutes at 400°F. The slight crispness cuts through the richness of the cheese and bacon. (Skip this, and you’re missing the best part.)
Flavor customization for this recipe
Spicy Kick
For those who love heat, stir in 1 tsp smoked paprika and ½ tsp cayenne pepper with the seasonings. If you prefer a milder kick, add 1 tbsp hot sauce (like Cholula or Frank's RedHot) to the cheese sauce before combining with the pasta.
For a smoky-spicy twist, top with crumbled chorizo (about 2 oz) instead of extra bacon. 🌶️
Sweet & Smoky
Balance the tangy tomatoes with a touch of sweetness by adding 1 tbsp brown sugar to the cheese sauce. For extra depth, stir in 1 tsp maple syrup or ½ tsp vanilla extract while the sauce simmers.
A drizzle of honey** (about 1 tsp) over the baked mac and cheese adds a caramelized finish that pairs perfectly with the smoky bacon.
Herb-Infused
Brighten the dish with fresh herbs like chopped chives or parsley (about 2 tbsp) mixed into the cheese sauce. For a more robust flavor, add 1 tsp dried thyme or ½ tsp dried oregano to the seasoning blend.
A sprinkle of fresh basil on top before baking adds a pop of color and freshness that cuts through the richness. ✨
Extra Crispy Top
For a next-level crunch, mix 2 tbsp melted butter into the panko and parmesan topping before sprinkling it on. For an even crispier texture, toast the panko in a dry skillet over medium heat for 2-3 minutes until golden before mixing with the parmesan.
A final touch: broil the mac and cheese for 1-2 minutes at the end to achieve a golden, almost toasted crust.
Dairy-Free Twist
Swap the milk and cream for 1 cup unsweetened almond milk plus 2 tbsp cornstarch to thicken the sauce. Use vegan cheddar (like Daiya or Violife) in place of the sharp cheddar and Monterey Jack.
For extra richness, stir in 2 oz vegan cream cheese to the sauce. The tomatoes and bacon still shine, but the dish becomes creamy and satisfying without dairy. 💛
Protein Boost
Add 1 cup cooked chicken breast or ½ cup cooked ground turkey to the pasta while combining the sauce. For a heartier dish, fold in ½ cup cooked black beans (rinsed and drained) for extra fiber and texture.
The protein pairs beautifully with the creamy cheese and smoky bacon, making this mac and cheese even more filling and balanced.
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Yes, but you'll need to adjust the cooking time. Regular bacon will crisp up faster—cook it for 8-10 minutes instead of 12-15 minutes. Cut it into smaller pieces (1/4-inch) to ensure even crispiness throughout the dish. The flavor will be just as delicious, though the texture will be slightly different.
What if my cheese sauce gets too thick?
This happens often! Simply add pasta water 1 tablespoon at a time while stirring until the sauce reaches a smooth, creamy consistency. The reserved pasta water is key—it helps blend the sauce without thinning it too much. If you run out, warm milk or cream works in a pinch.
Can I make this mac and cheese ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to serve, bake covered at 350°F for 20 minutes, then add the crispy topping and bake uncovered for 10-15 minutes. The flavors will meld beautifully overnight, and the crispy topping stays fresh when added fresh.
How do I make it extra crispy?
For maximum crunch, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden before mixing with parmesan. Mix in 2 tablespoons melted butter for extra richness, and broil for 1-2 minutes at the end to create a golden, almost toasted crust.
What's the best way to reheat leftovers?
Reheat in the oven at 350°F for 15-20 minutes, covered with foil, until warmed through. For a crispy topping, broil for 2-3 minutes at the end. Microwaving works in a pinch, but the topping loses its crunch—cover with a damp paper towel to prevent drying out.