4 Cheddar Mac ‘n Cheese Spiked With Bacon Crumbles

My kids totally go gaga for this bacon mac and cheese! And guess what? My husband does too! I think we all are in love with mac ‘n cheese, especially when we get creative in toss in additions like bacon, veggies, and even ground hamburger. As long as you have the 4 kinds of cheese in place you can personalize this yummy casserole anyway that you see fit. I have a dozen or so different variations for this recipe. How will you make yours?


I love adding in meats like bacon and sausage.



1 (16 ounce) package Barilla elbow macaroni

9 tablespoons Land O Lakes butter

1/2 cup Kraft shredded muenster cheese

1/2 cup shredded cheddar cheese

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

1 1/2 cups Borden half-and-half

8 ounces cubed processed cheese food

2 Eggland’s Best eggs, beaten

1/4 teaspoon Morton salt

1/2 tsp. of dry mustard

1/8 teaspoon ground black pepper


Optional Additions: (any combination)

ground meat, browned (turkey, chicken, beef, pork)

breakfast sausage such as Jimmy Dean regular or hot (browned and drained – 1 lb.)

Keilbasa or Andouille (cut into chunks and browned in a wee bit of olive oil)

Fresh chorizo, casing removed, browned and broken up

1 small onion, diced and sauteed until translucent

jalapeno peppers, seeded and chopped (for a milder taste, use Poblano, or go crazy and use serranos or a habanero)

Crushed red pepper flake to taste

3/4 c. of roasted red pepper, chopped




Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

Preheat oven to 350 degrees F (175 degrees C).

Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, dry mustard and eggs to macaroni; mix together and season with salt and pepper.

Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.



Quick Tip: Serve this mac and cheese with breadsticks and a tossed salad.


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