Why You’ll Love This Company-Worthy Mac and Cheese
This mac and cheese hits all the right notes. It is creamy, cheesy, and rich. The bacon adds smoky crunch. The optional spinach gives a small fresh bite. You can serve it right away for a quick family meal or bake it for a browned top that looks and tastes special. It feels like a dish you would make for guests, yet it stays easy and forgiving.
introduction
This recipe makes a large, comforting pan that feeds a crowd. It balances simple steps with a few small touches—sharp cheeses, real butter, and a bit of ground mustard for depth. If you want a side to bring to a holiday table or a cozy main dish, this fits well. If you also plan sweets after the meal, you might enjoy 60 irresistible Christmas candy recipes to share for easy dessert ideas.
Why Make This Recipe
Make this recipe when you want something that pleases many people with little fuss. It is richer than boxed mixes and faster than some scratch casseroles. The cheese sauce is smooth and melts into the pasta. Bacon adds a salty kick that makes each bite more interesting. You can skip or add the spinach to suit your taste. This mac and cheese also reheats well, so it works for busy nights or potlucks.
What You Need for Company-Worthy Mac and Cheese
This recipe uses regular pantry items and a few fresh ingredients. You do not need special tools. A large pot, a saucepan to make sauce, a mixing bowl, and a 9×13-inch baking dish are enough. A whisk helps the sauce get smooth. A spoon or spatula will help mix the pasta and sauce.
Ingredients:
- 12 slices uncooked bacon
- 1 teaspoon minced garlic
- 3 cups (90g) fresh spinach (optional; see note)
- 1 pound dry elbow pasta
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided
- 1/4 cup (31g) all-purpose flour
- 3 cups (720ml) whole milk
- 1 cup (240ml) half-and-half (or more whole milk)
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 5 cups (560g) shredded cheese (I recommend 3 cups sharp white cheddar, 1 cup regular sharp cheddar, and 1 cup gouda)
- Optional: 1/2 cup (45g) breadcrumbs, such as Panko
- Optional: 1/2 cup (40g) shredded parmesan cheese
- Optional: chopped fresh parsley for garnish
How to Make Company-Worthy Mac and Cheese
Follow these clear steps. Read them through before you start so you can move smoothly.
Cook the bacon. Follow the package directions for crisp bacon. When it is done, chop the slices into small pieces. You will have about 3/4 cup of chopped bacon. Set it aside.
Sauté the spinach with garlic (optional). Heat a small pan, add a little butter or oil, then add the minced garlic and cook for a few seconds. Add the fresh spinach and cook just until it wilts. Drain any extra liquid. If you do not want spinach, skip this step.
Cook the pasta. Bring a large pot of salted water to a boil. Add the elbow pasta and cook until al dente, about 1 minute less than the package time. Drain the pasta and return it to a large bowl. Stir in 2 tablespoons of butter while the pasta is hot so the noodles stay separate. Set the pasta aside.
Make the cheese sauce. In a large saucepan, melt the remaining 6 tablespoons of butter over medium heat. When the butter melts, whisk in the flour to make a thick paste (a roux). Cook and whisk this paste for 1 minute to remove the raw flour taste. Slowly whisk in the whole milk and the half-and-half. Add the salt and ground mustard. Bring the mixture to a simmer while whisking. Once it simmers, whisk in the shredded cheeses a little at a time until the sauce is smooth and creamy. Remove the pan from the heat.
Combine pasta and sauce. Pour the cheese sauce over the buttered pasta in the large bowl. Stir in the chopped bacon and the cooked spinach. At this point you can serve it right away for a soft, saucy mac and cheese.
Bake for a browned top (optional). Preheat your oven to 400°F (204°C). Spread the macaroni and cheese into a greased 9×13 inch baking dish. If you want a crunchy top, mix the breadcrumbs and parmesan and sprinkle them over the pasta. Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for 10 more minutes until the top browns.
Rest and serve. Take the dish out of the oven and let it cool for 10 minutes. Garnish with chopped fresh parsley if you like. Serve warm.
Notes on leftovers: Leftovers will thicken as the pasta soaks up the sauce. Reheat in the microwave or in a low oven and add a splash of milk if you want to loosen the sauce.
Best Ways to Serve Company-Worthy Mac and Cheese
This dish works as a main or side. Serve it with a green salad to cut the richness. Roasted vegetables or steamed broccoli pair well. For a heartier meal, add a simple grilled chicken breast or a seared steak. The bacon and cheese give deep flavor, so light sides that add crunch or acid make a good balance. If you serve this at a party, keep it in a warm oven on low so it stays creamy.
How to Store Company-Worthy Mac and Cheese
Cool the casserole to room temperature before storing. Put it in an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 3–4 days. To freeze, place the cooled mac and cheese in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To reheat: Microwave portions in short bursts, stirring between heating, and add a splash of milk if the sauce is too thick. For the whole dish, reheat in a 350°F (175°C) oven until warmed through, about 20–30 minutes, covered with foil at first, then uncovered to crisp the top.
Easy Tips to Make Company-Worthy Mac and Cheese
- Use good cheese. Sharp cheddar gives strong flavor; gouda adds creaminess. Pre-shredded cheese has anti-caking agents that can affect melting, so grate your own if you can.
- Do not skip the roux step. Cooking the flour in butter for a minute helps the sauce thicken and keeps a raw flour taste away.
- Keep the sauce warm but not boiling when you add the cheese. High heat can make cheese grainy.
- Taste and adjust. Try a small taste before baking and add a little more salt or mustard if needed.
- Add crunchy topping. Panko breadcrumbs mixed with melted butter make a simple, crunchy crust. Add parmesan for a salty lift.
- Make it one-pot quicker: Use the same pot for pasta and sauce if you prefer fewer dishes. Just remove a cup of pasta water before draining to help loosen the sauce if needed.
Try These Variations of Company-Worthy Mac and Cheese
- Bacon and jalapeño: Add sliced pickled or fresh jalapeños for heat.
- Three-cheese bake: Swap in fontina, Swiss, or Monterey Jack for part of the cheddar.
- Veggie boost: Stir in roasted cauliflower or steamed peas for color and nutrition.
- BBQ twist: Toss in pulled pork and a little BBQ sauce for a smoky, sweet version.
- Gluten-free: Use gluten-free flour for the roux and gluten-free pasta.
- Lighter option: Use a mix of milk and low-fat half-and-half and reduce cheese by one cup for fewer calories while keeping good flavor.
Common Questions About Company-Worthy Mac and Cheese
Q: Can I make this ahead and bake later?
A: Yes. Prepare the full dish, cover it, and keep it in the fridge for up to 24 hours. When ready, bake at 400°F (204°C) for about 20–25 minutes, covered for the first part, then uncovered to crisp the top.
Q: Can I skip the bacon or make it vegetarian?
A: Yes. You can leave out the bacon and add more veggies like roasted mushrooms or sun-dried tomatoes for extra flavor.
Q: Why does my sauce get grainy?
A: Overheating the cheese or adding cheese to a very hot sauce can make it separate. Remove the pan from high heat and add the cheese slowly, stirring until smooth.
Q: Can I use other pasta shapes?
A: Yes. Shells, cavatappi, penne, or fusilli will all work. Just cook until al dente and adjust the bake time if needed.
Q: How can I get a crispier top?
A: Mix breadcrumbs with a little melted butter and sprinkle on top. Broil for 1–2 minutes at the end, watching carefully so it does not burn.
Final Thoughts
This Company-Worthy Mac and Cheese gives you creamy sauce, melty cheese, and a nice bacon bite. It is simple to make and easy to change to match your tastes. The optional bake gives a classic crust that guests expect. Keep the steps calm and do not rush the sauce—do that, and your dish will turn out smooth and rich.
Ready to Give It a Try?
Gather your ingredients, set up your pans, and follow the steps above. This dish is a great pick for a family dinner, a potluck, or a holiday side. It looks special and tastes like comfort—perfect when you want a warm, satisfying meal.
Print
Company-Worthy Mac and Cheese
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian (optional, omit bacon)
Description
A creamy, cheesy, and rich mac and cheese dish, enhanced with bacon and optional spinach, perfect for serving guests or a family meal.
Ingredients
- 12 slices uncooked bacon
- 1 teaspoon minced garlic
- 3 cups (90g) fresh spinach (optional)
- 1 pound dry elbow pasta
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided
- 1/4 cup (31g) all-purpose flour
- 3 cups (720ml) whole milk
- 1 cup (240ml) half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 5 cups (560g) shredded cheese (3 cups sharp white cheddar, 1 cup regular sharp cheddar, 1 cup gouda)
- Optional: 1/2 cup (45g) breadcrumbs, such as Panko
- Optional: 1/2 cup (40g) shredded parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the bacon until crispy, chop, and set aside.
- Optionally sauté spinach with minced garlic until wilted; drain excess liquid.
- Cook elbow pasta in salted boiling water until al dente, drain, and stir in 2 tablespoons butter.
- Make the cheese sauce by melting 6 tablespoons of butter in a saucepan, whisking in flour, then slowly adding milk and half-and-half. Add salt and mustard, simmer, and whisk in shredded cheese until smooth.
- Combine cheese sauce with pasta and stir in bacon and spinach.
- For an optional baked version, transfer to a greased 9×13 inch dish, add breadcrumbs and parmesan if desired, cover, and bake at 400°F for 10 minutes, then uncover and bake for another 10 minutes until browned.
- Let cool for 10 minutes, garnish, and serve warm.
Notes
Leftovers will thicken; reheat with milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg