Breakfast & Brunch
This bacon pimento mac and cheese recipe transforms a classic comfort dish into a smoky-sweet masterpiece with crispy bacon and tangy roasted pimento peppers. The combination of rich cheddar, caramelized onions, and perfectly cooked bacon creates a dish that's impossible to resist.
What makes this recipe stand out is the balance of textures—crispy bacon, creamy cheese sauce, and tender pasta all come together in one satisfying bite.
The secret to achieving restaurant-quality results at home lies in the preparation. Start by cooking the bacon until crispy, then sautéing the pimento peppers and onions to deepen their flavors.
The cheese sauce is made with a simple roux and a blend of sharp cheddar and cream cheese for that signature creamy texture. Every step is designed to ensure the mac and cheese is rich, flavorful, and packed with that irresistible crunch.
By the time it comes out of the oven, you'll have a dish that's golden on top with rivers of melted cheese oozing over perfectly cooked pasta.
The smoky flavor from the bacon and the slight tang of the pimento peppers add layers of complexity that elevate this dish beyond the ordinary. This is the kind of mac and cheese that will have everyone asking for seconds—and thirds.
Perfect for a hearty brunch, a comforting weeknight dinner, or even a crowd-pleasing side dish, this recipe is versatile and foolproof. Whether you're serving it as a main course or a side, the combination of flavors and textures is sure to impress.
Let's get started on creating this ultimate comfort food experience.
Ingredients for bacon pimento mac and cheese
Crispy bacon, tangy pimento peppers, and melty cheese rivers—here's what makes this mac and cheese unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispy texture |
| Elbow Macaroni 🍝 | 12 oz | Dry pasta, uncooked weight |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Yellow Onion 🧅 | 1 whole | Medium size, diced fine |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped, pitted olives only |
| All-Purpose Flour 🌾 | ½ cup | For roux, all-purpose preferred |
| Whole Milk 🥛 | 2 cups | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, cold for roux |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced fine |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
The bacon is non-negotiable for that smoky crunch. Thick-cut slices from Oscar Mayer or Applewood smoked at the grocery store give the best texture. Look for good marbling, and don't skip the crisping time—rushing this step means losing flavor. The pimento olives? Goya brand has the best balance of pimento and brine. If you can't find them, use giant green olives with pimento filling instead. For the cheese, sharp cheddar from a block (like Cabot) melts better than pre-shredded—it's worth the extra minute to grate yourself.
No pimento olives? Roasted red peppers from a jar work in a pinch, but you'll lose that tangy kick. Short on bacon? Swap in crispy fried shallots for half the amount—same crunch, different flavor. The flour for the roux? King Arthur all-purpose is my go-to, but any good brand works. If your milk is low-fat, add 2 tbsp cream to keep the sauce rich. And for heaven's sake, use whole milk—skimmed turns the sauce rubbery. The paprika is just for color and a hint of smoke, but don't skip it—it ties everything together.
Bacon keeps best in the fridge for 5 days if stored in an airtight container. The cheese sauce reheats beautifully—just add a splash of milk if it thickens. For make-ahead meals, assemble everything except the cheese topping, refrigerate overnight, then bake straight from the fridge. The pimento olives stay fresh for 6 months unopened, so stock up. Portion the cooked mac and cheese into containers with a layer of cheese on top—it reheats perfectly and looks restaurant-worthy.
Why You'll Love This Recipe
- One-Pan Magic: That’s right—just one pan, minimal cleanup. The bacon cooks down while the onions soften, then the pasta goes right in the same skillet with the cheeses. No extra bowls, no fuss, and honestly? That crispy bacon fat makes everything taste better.
- Smoky-Sweet Crunch: Between us, the pimento-stuffed olives add this perfect little bite—briny, tangy, and just sweet enough to cut through the richness of the sharp cheddar and cream cheese. And that thick-cut bacon? Crispy edges every time, no question.
- Weeknight & Potluck Star: This is the dish that works everywhere—dump it in a baking dish for dinner, pack it in a thermos for a picnic, or bring it to a gathering where everyone’s already eyeing the cheese pull. It’s the kind of thing that disappears fast, no matter the occasion.
- Budget-Friendly Leftovers: Sharp cheddar and cream cheese stretch far, and bacon makes even simple pasta feel like a splurge. The leftovers reheat beautifully, and I’ll be real: my kids (and my husband) ask for it all week long. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for bacon pimento mac and cheese
Here's the method to create a rich, smoky-sweet mac and cheese with crispy bacon and melty cheese rivers.
Cook and Crisp the Thick-Cut Bacon
Cut the 6 oz thick-cut bacon into ½-inch pieces using kitchen shears or a sharp knife. Place them in a large skillet over medium heat and cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. The fat should render out generously—this is your flavor base.
Once crisp, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. Discard all but 2 tablespoons of the fat—you want enough to coat the pasta but not overwhelm the sauce. If needed, wipe the skillet with a paper towel to remove excess grease.
Build the Roux and Sauté Aromatics
Reduce the skillet heat to medium-low and add the 0.5 cup cold butter. Let it melt completely, then whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty—this ensures proper thickening without burning.
Add the finely diced 1 whole yellow onion and minced 3 cloves garlic, stirring to coat in the roux. Cook for 3-4 minutes until the onions soften and the garlic becomes fragrant. Here's the thing—don't let the garlic brown or it'll turn bitter. Keep the heat steady and stir frequently.
Add Milk and Cheese for the Sauce Base
Pour in the 2 cups whole milk all at once and whisk vigorously to combine. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened. This step prevents lumps and ensures a silky sauce.
Remove the skillet from heat and stir in the 2 cups shredded sharp cheddar cheese and 8 oz cream cheese until completely melted and smooth. The sauce should be velvety with a glossy sheen. If it's too thick, whisk in 1-2 tablespoons of pasta water later—this keeps the texture perfect.
Cook the Pasta and Combine
While the sauce simmers, cook the 12 oz elbow macaroni in a large pot of salted boiling water until al dente (about 8-10 minutes). Reserve ½ cup pasta water before draining, then add the drained pasta to the cheese sauce. Stir in the crispy bacon and chopped 0.5 cup pimento-stuffed green olives, along with the 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp paprika. Taste and adjust seasoning—this is where the smoky-sweet flavors come together.
If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to loosen it. The final texture should coat the back of a spoon but still be creamy enough to cling to the pasta. Let the mixture sit off heat for 2 minutes to meld flavors before serving.
Serve with Crispy Topping (Optional)
For extra crunch, transfer the mac and cheese to a baking dish and top with additional crispy bacon. Broil for 2-3 minutes until the cheese bubbles and the top turns golden. Watch closely—broilers vary wildly in heat intensity. Serve immediately with a side of crusty bread to soak up the cheesy goodness.
Each bite should deliver a perfect balance of smoky bacon, briny olives, and rich, melty cheese. The texture should contrast crispy bacon with creamy pasta and a slightly crispy top layer. Leftovers? Reheat with a splash of milk to restore creaminess.
Pro Tips For Making Bacon Pimento Mac And Cheese
- CRISP THE BACON LOW: Cook those thick-cut bacon slices at 275°F (135°C) instead of blistering heat—it renders fat slower, keeps the meat tender, and gives you more crispy edges to chop into bite-sized bits. I used to rush it, and the bacon turned chewy; now I let it work its magic for 20-25 minutes, then finish with a quick sear in a hot pan.
- GRATE CHEESE FINE: Sharp cheddar loses its punch when grated too coarse—aim for the consistency of wet sand. Use a box grater with the smallest holes, or pulse in a food processor until you’ve got a fine, powdery texture. This ensures every forkful is creamy, not clumpy, and the flavor coats the pasta evenly.
- SAUCE IT FIRST: Before adding the pasta, cook the onions in the bacon fat until soft, then stir in a splash of milk or broth to deglaze. This step builds flavor that’ll carry through the whole dish—skip it, and you’re just melting cheese on pasta. (Yes, even if you’re impatient like me.)
- REST THE PASTA: Drain the elbow macaroni, rinse it lightly with cold water, then toss with a tablespoon of butter or bacon fat while it’s still hot. Let it sit for 5 minutes before mixing with the cheese sauce—this prevents a gummy mess and lets the starches settle. I learned this the hard way after serving a gluey disaster.
Essential equipment for this dish
Skillet Essentials
Start with a 10-inch cast iron skillet—it retains heat beautifully and creates that perfect crisp on your bacon. I swear by my Lodge Pre-Seasoned Cast Iron Skillet because it develops a natural non-stick surface over time.
For the roux, a heavy-bottomed stainless steel saucepan (like All-Clad Stainless) prevents scorching, which is crucial when cooking with dairy. If you don’t have cast iron, a non-stick skillet works in a pinch, but watch the heat closely to avoid sticking. 🔥
Pasta Tools
A colander with long handles is a game-changer for draining pasta—it fits comfortably over your sink and keeps your hands clear. I use a OXO Good Grips Colander because it’s sturdy and easy to maneuver.
For measuring pasta water, grab a liquid measuring cup (like Pyrex) to reserve that ½ cup for thinning the sauce later. A wooden spoon is perfect for stirring the pasta while it cooks—it won’t scratch your pot like metal utensils. 🍲
Cheese Prep Gear
Shredding cheese by hand gives the best results, so a box grater (like the Microplane) is non-negotiable for that sharp cheddar. For the cream cheese, I recommend a sharp chef’s knife to cut it into small cubes before melting—it blends into the sauce more smoothly.
A small mixing bowl (about 8-inch diameter) helps when combining the cheeses off the heat to prevent clumping. Pro tip: Keep a small whisk nearby to smooth out any lumps in the sauce. 🧀
Baking Dish
If you’re baking your mac and cheese for that golden crust, a 9x13-inch baking dish (like Ceramic CorningWare) is ideal—it holds heat evenly and fits perfectly in most ovens. For broiling the top, a heat-resistant spatula (like OXO Good Grips) helps spread the cheese evenly without scorching.
If you’re serving immediately, a large serving spoon (about 12-inch handle) makes plating effortless. 🍽️
Optional Crunch
For that extra crispy topping, a slotted spoon is perfect for transferring bacon from the skillet to a paper towel-lined plate. If you’re feeling fancy, a mini food processor (like Cuisinart) can quickly chop the pimento olives into smaller pieces for even distribution.
And don’t forget a small bowl for mixing the paprika and pepper before sprinkling—it keeps your workspace tidy. 🥓
Nutrition facts
Frequently asked questions
Can I use pre-cooked bacon bits instead of crispy bacon?
While pre-cooked bacon bits will save time, they won't provide the same depth of flavor or satisfying crunch. For best results, always cook fresh thick-cut bacon until deeply crispy. If you're short on time, try toasting store-bought bacon bits in a dry skillet for 2-3 minutes to restore some texture before adding them to the dish.
What can I substitute if I don't have pimento-stuffed olives?
You can use roasted red peppers from a jar (about ½ cup chopped) for a milder flavor, or diced green olives with a pinch of smoked paprika to mimic the smoky depth. For extra tang, try ¼ cup chopped sun-dried tomatoes—they'll add a different but complementary brightness to the dish.
How do I prevent the cheese sauce from getting grainy?
Grainy sauce usually happens from uneven heating or adding cold cheese too quickly. Always shred your own cheese (don't use pre-shredded) and cut cream cheese into small cubes before melting. Keep the sauce on low heat while adding cheese, and whisk constantly until completely smooth. If needed, strain through a fine-mesh sieve for ultra-silky texture.
Can I make this dish ahead of time?
Assemble everything except the final cheese topping, then refrigerate overnight. When ready to bake, cover with extra cheese and bake straight from the fridge for 30-35 minutes at 375°F. The cold start helps prevent over-browning. For best texture, serve immediately after baking—this mac and cheese is best hot and fresh.
Why did my mac and cheese turn out too thick?
This usually happens when too much cheese is used or the sauce isn't properly thinned with pasta water. The fix is simple: stir in 1-2 tablespoons of warm milk or reserved pasta water while reheating. For future batches, measure your cheese carefully and use the reserved pasta water gradually to reach the perfect creamy consistency.