Breakfast & Brunch
This bacon pimento mac and cheese recipe transforms a classic comfort dish into a smoky-spiced masterpiece with crispy bacon and a golden, crunchy top. The secret lies in perfectly balanced flavors—creamy cheddar, tangy pimento, and smoky bacon—all baked until bubbling and golden.
I developed this recipe after years of experimenting with mac and cheese variations, and this one stands out as the most satisfying yet.
The magic happens in the cheese sauce, where sharp cheddar and cream cheese melt into a velvety base, while crispy bacon and pimento add layers of texture and flavor. You’ll start with al dente pasta, then build the sauce from scratch for that restaurant-quality richness.
The crispy breadcrumb topping isn’t just for show—it adds a satisfying crunch that contrasts beautifully with the creamy filling.
What you’ll end up with is a dish that’s hearty enough for a family dinner but elegant enough for a special occasion. The smoky bacon and spicy pimento give it a bold twist, while the crispy top ensures every bite is a perfect balance of textures.
This isn’t just mac and cheese—it’s a showstopper that will have everyone asking for seconds.
Serve it with a simple green salad or crusty bread to soak up every last drop of that creamy, smoky goodness. The best part? It’s easier to make than you think, and the results are always impressive. Let’s get cooking!
Ingredients for bacon pimento mac and cheese
Six servings of smoky, cheesy comfort—where crispy bacon meets tangy pimento in a creamy, crunch-topped masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Al dente cooked, drained well |
| Thick-Cut Bacon 🥓 | 1 lb | Crispy, chopped into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped finely, drained |
| Whole Milk 🥛 | 2 cups | Warmed slightly for smoother sauce |
| Yellow Cornmeal 🌾 | ½ cup | For crispy topping |
| Panko Breadcrumbs 🍞 | ½ cup | Extra crispy preferred |
| Butter 🧈 | ¼ cup | Melted, unsalted |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
The bacon is non-negotiable here—thick-cut gives the best crispy texture. I grab mine from Costco in bulk, but any grocery store's thick-cut works. Look for slices with good marbling—they'll be juicier when cooked. The pimento olives? Goya brand is my go-to—they're packed with flavor and keep well. For the cheese, sharp cheddar like Cabot is ideal, but any aged cheddar will do. Pro tip: grate it yourself for the best texture—pre-shredded gets gummy when baked.
No pimento olives? Sun-dried tomatoes or chopped green chiles add a similar tangy kick. Short on cheddar? Gruyère or Monterey Jack work beautifully in a pinch. The cornmeal topping can be swapped for crushed Ritz crackers if you're out, but it won't be quite as crispy. For the pasta, elbow macaroni is classic, but any short pasta shape works. Just make sure it's al dente—that slight bite is crucial. And if you're feeling fancy, add a splash of heavy cream to the sauce for extra richness.
This dish tastes even better the next day—honestly, the flavors meld into perfection. Store leftovers in the fridge for up to 5 days, covered tightly so it doesn't dry out. For reheating, pop it in the oven at 350°F for 15-20 minutes to restore that crispy top. Freezes beautifully too—portion into individual servings before freezing for easy meals later. The crispy topping gets soggy if microwaved, so always oven-reheat.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything in one pot, stir, and walk away. The bacon renders its fat right into the pasta water, so you don’t even need extra oil. (Yes, even on a Tuesday night when you’re exhausted.)
- Craving-Worthy Bite: That crispy bacon crunch against the creamy cheese? It’s like a hug in food form. The pimento olives add a tangy punch that cuts through the richness—trust me, you’ll go back for seconds.
- Game for Any Occasion: Pack it for lunch the next day (it reheats like a dream) or serve it at a potluck—no one will guess it’s as easy as it is impressive. Honestly, I’ve taken it to BBQs, game nights, and even a work picnic.
- Budget-Friendly Feast: Sharp cheddar and thick-cut bacon stretch farther than you’d think, and pimento olives add gourmet flair without breaking the bank. Leftovers? They’re the best—better than takeout, and way cheaper.
Step-by-step instructions for bacon pimento mac and cheese
Here's how to build layers of smoky bacon, tangy pimento, and a golden crunchy top.
🍳 Step 1: Cook and Prepare the Bacon
Start by cooking the 1 pound thick-cut bacon in a large skillet over medium heat until it's crispy and the fat has rendered out. This should take about 12-15 minutes. I like to leave the bacon in the fat until it's fully crisp—this keeps it juicy and flavorful.
Once crisp, use tongs to transfer the bacon to a paper towel-lined plate to drain excess fat. Then chop the bacon into bite-sized pieces—you want them small enough to distribute evenly throughout the mac and cheese. Reserve ¼ cup of the bacon fat in the skillet for later use. This fat will form the base of your sauce, adding rich flavor and helping to create a silky texture.
🍳 Step 2: Cook the Elbow Macaroni Al Dente
While the bacon is cooking, bring a large pot of salted water to a rolling boil. Add the 1.5 pounds elbow macaroni and cook until it's al dente—about 1 minute less than the package directions. This ensures the pasta stays firm and doesn't turn mushy when mixed with the cheese sauce.
Drain the pasta in a colander, but don't rinse it. The starch on the pasta helps the cheese sauce cling beautifully. Once drained, return the pasta to the pot and set it aside. I like to give it a quick toss with a fork to break up any clumps before mixing with the sauce.
🥘 Step 3: Build the Cheese Sauce
In the same skillet where you cooked the bacon, reduce the heat to medium-low and add the 2 cups whole milk and 8 ounces cream cheese. Stir until the cream cheese is completely melted and the mixture is smooth. This should take about 3-4 minutes—don't rush it, or you'll end up with lumps.
Next, add the 2 cups sharp cheddar cheese, ½ cup finely chopped pimento-stuffed green olives, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper, and 1.5 teaspoons Diamond Crystal kosher salt. Stir constantly until the cheddar is fully melted and the sauce is creamy and smooth. If the sauce starts to thicken too much, add a splash of the reserved bacon fat to loosen it up.
🍳 Step 4: Combine Pasta and Sauce
Add the cooked elbow macaroni to the skillet with the cheese sauce and stir everything together until the pasta is fully coated. The mixture should look rich and glossy, with the cheese clinging to every strand of pasta. If the sauce is too thick, add a little more of the reserved bacon fat or a splash of warm milk to reach your desired consistency.
Fold in the chopped bacon pieces, making sure they're evenly distributed throughout the mac and cheese. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors. This is also a good time to check the texture; the sauce should be thick enough to coat the pasta but still smooth and creamy.
🔥 Step 5: Create the Crispy Topping and Bake
Preheat your oven to 375°F. Transfer the mac and cheese to a greased 9x13-inch baking dish and spread it out evenly. In a small bowl, mix together the ½ cup yellow cornmeal, ½ cup panko breadcrumbs, and ¼ cup melted butter until well combined. This mixture will create the crispy topping.
Sprinkle the cornmeal and panko mixture evenly over the top of the mac and cheese, pressing down lightly with the back of a spoon to help it adhere. Bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The crispy topping is what makes this mac and cheese stand out—don't skip this step!
Pro Tips For Making Bacon Pimento Mac And Cheese
- CRISP THE BACON LOW: Cook your thick-cut bacon at 275°F (135°C) instead of high heat—it renders fat slower, stays crispier, and won’t turn greasy when mixed into the cheese sauce later. I learned this the hard way after drowning my first batch in bacon oil.
- CHOP OLIVES SMALL: Slice those pimento-stuffed olives into ¼-inch pieces before adding them to the sauce. Whole olives get mushy when simmered, and tiny chunks distribute the briny, spicy flavor evenly. (Yes, even if it takes 2 minutes—your future self will notice.)
- STIR THE CHEESE SAUCE CONSTANTLY: Once you add the sharp cheddar and cream cheese, keep that sauce moving on medium-low heat. I used to let it sit for even 30 seconds, and it’d seize into a clumpy mess. A wooden spoon in steady circles keeps it silky—no lumps, no stress.
- UNDERCOOK THE PASTA: Pull elbow macaroni out when it’s just al dente—1 minute before package instructions. It’ll finish cooking in the cheese sauce, and overcooked noodles turn to mush when mixed with dairy. Trust the timer, not the taste test mid-boil.
Pro cooking tips for great bacon pimento mac and cheese
Cheese Sauce Perfection
For a truly velvety sauce, melt the cream cheese first in the reserved bacon fat over low heat—this prevents lumps and creates a silky base. I like to whisk in the whole milk gradually while stirring constantly, then add the sharp cheddar in small batches.
The key is patience: let the cheddar melt completely before adding the pimento olives and seasonings. 🧈
Bacon Fat Magic
Never waste that rendered bacon fat! It’s the secret weapon for flavor and texture in this dish. Use it to melt the cream cheese and thin the sauce if needed—it adds a smoky depth that store-bought cheese sauces can’t match.
Save any extra in a small jar for future recipes like cornbread or mashed potatoes. 🥓
Pasta Prep Tips
Cook your elbow macaroni just 1 minute less than package instructions for perfect al dente texture. After draining, toss it with a bit of reserved pasta water (about ¼ cup) before mixing with the sauce—this helps the cheese cling beautifully.
Pro move: Use a fine-mesh colander to drain it thoroughly, so you don’t end up with a soggy mess. 🍝
Crispy Top Secrets
The cornmeal-panko topping is what elevates this dish from ordinary to extraordinary. For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with cornmeal and melted butter.
Press it firmly onto the mac and cheese before baking—this ensures it stays crispy, not soggy. A quick broil for the last 2 minutes gives it that golden, bubbly finish. 🔥
Baking Time Mastery
Bake your mac and cheese at 375°F until the edges are bubbling and the top is deep golden brown (about 20-25 minutes). If the top browns too quickly, tent it loosely with foil to prevent burning.
For even cooking, place the baking dish on the middle rack of your oven—this ensures the heat circulates evenly. 🌡️
Make-Ahead Pro Tips
This dish tastes even better the next day! Assemble it completely (even the topping) and refrigerate for up to 24 hours before baking.
When ready to bake, cover the dish with foil and heat at 350°F for 30 minutes, then uncover and broil for 3-5 minutes to crisp the top.
For freezing, assemble and bake as directed, then cool completely before storing in an airtight container for up to 3 months. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without pimento olives?
Swap the pimento olives for ½ cup finely chopped sun-dried tomatoes or 2 tablespoons chopped green chiles for a similar tangy kick. If you prefer a different flavor profile, try ¼ cup diced roasted red peppers or even 2 tablespoons capers for a briny contrast. The key is balancing the smoky bacon with something bright.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. For reheating, cover with foil and bake at 350°F for 15-20 minutes to restore that crispy top. The flavors actually improve overnight as the cheeses meld together—it's even better the second day!
Can I use a different type of pasta?
Yes! While elbow macaroni is traditional, cavatappi or shells work beautifully. For a heartier dish, try penne or rigatoni. Just ensure it's cooked al dente—the slight firmness prevents a mushy texture when mixed with the cheese sauce.
Why did my topping get soggy?
Soggy toppings usually happen from one of two things: not pressing the topping down firmly before baking or opening the oven door too early. Press the cornmeal-panko mixture down with the back of a spoon, and avoid checking it until the 20-minute mark. For extra insurance, broil for 2 minutes at the end to crisp it up.
How can I make this dish more vegetarian?
Swap the bacon for smoky tempeh crumbles or crispy mushrooms cooked in olive oil. Use vegetable broth instead of milk, and add nutritional yeast for a cheesy flavor. For extra richness, stir in ¼ cup vegan cream cheese with the regular cream cheese.