This chicken bacon mac and cheese is creamy, smoky and baked under a golden cheddar crust. The bacon crisps in the same pot as the sauce, so you get loads of extra flavor without effort!
If you like a cheesy bake with a bit of smoke to it, try my Chipotle Mac and Cheese or Brisket Mac and Cheese next!
Chicken bacon mac and cheese is a proper baked mac, creamy underneath and golden on top, with tender chicken and crispy bacon running all the way through it.
The bacon crisps in the same pot the sauce is built in, so all that smoky fat ends up in the cheddar sauce for extra flavor.
Most chicken bacon mac and cheese recipes out there use a packet of ranch, but I chose to skip it and let the flavor from the bacon, Dijon mustard and garlic speak for themselves.
Why you'll love this chicken bacon mac and cheese
- Leftover chicken becomes a proper family dinner.
- The bacon drippings go into the sauce for the perfectly smoked mac and cheese.
- The mix of cheddar and Parmesan makes this super cheesy, and the crust is the best thing about it!
What you'll need
- Macaroni pasta - The classic shape, but any short pasta like shells or cavatappi will work too.
- Unsalted butter - Split between crisping the bacon and building the roux.
- Bacon rashers - Slice them before they go in the pot so the pieces spread evenly through the finished dish.
- All-purpose flour - Cook it out for a full minute with the butter and drippings to lose the raw taste.
- Milk - Whole milk gives the creamiest result. Warm it slightly before it goes in for a smooth sauce.
- Dijon mustard - Just a bit to enhance the flavor of the cheddar.
- Garlic powder - Blends straight into the sauce without the raw bite you get from fresh garlic.
- Sharp cheddar - Grate it yourself. Pre-shredded cheese is coated in anti-caking starch that stops it melting properly and can turn the sauce grainy.
- Parmesan cheese - Adds a savory, nutty touch that cheddar alone does not have. This is why the recipe doesn't need a third or fourth cheese.
- Cooked chicken - Rotisserie chicken, leftover roast chicken, whatever is in the fridge. Shredded or cubed both work.
Pro tip
Do not wipe the pot out after you lift the bacon away, and build the roux directly in the butter and bacon fat left behind.
How to make chicken bacon mac and cheese
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Preheat the oven and grease a large baking dish. Bring a big pot of well-salted water to the boil and cook the macaroni until almost al dente, then drain it and set aside.
Meanwhile, melt 2 tablespoons of butter in a heavy-bottomed pot over medium heat. Add the sliced bacon and cook until crispy, then remove and set it aside, leaving all the fat behind in the pot.
Melt the rest of the butter into those drippings, stir in the flour and cook it for a minute or so. Pour in the milk a splash at a time, whisking as you go, and let it thicken.
Stir in the Dijon, garlic powder, salt and black pepper, then take the pot off the heat and melt in half the cheddar along with all the Parmesan.
Fold the drained macaroni, the cooked chicken and the bacon through the sauce. Transfer everything to the baking dish, scatter the remaining cheddar over the top and bake until golden and bubbling at the edges.
Substitutions and variations
- Want the ranch version after all? My Chicken Bacon Ranch Pasta Bake is built around exactly that, with penne and a creamy ranch-seasoned sauce.
- Leftover roast turkey works beautifully, and if you have a lot of it then my Turkey Mac and Cheese is the version to go for.
- Gruyère, Monterey Jack or Colby all melt well. Keep the Parmesan though for that nutty taste.
Helpful tips
- Cook the macaroni about a minute less than the packet says because it will continue to cook in the oven.
- Add the milk gradually to avoid lumps.
- If the sauce looks thicker than you would like before it goes in the oven, loosen it with a splash more milk.
- Let the dish rest for five minutes out of the oven before serving so the sauce settles.
What to serve with chicken bacon mac and cheese
- A sharp green salad with a mustard vinaigrette
- Roasted broccoli or green beans
- My Easy Cheesy Cornbread for a proper comfort food spread
Leftovers and storage
- Allow the leftovers to cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15 to 20 minutes, adding a splash of milk first to loosen the sauce.
- Freeze in portions or unbaked in the dish for up to 3 months. Thaw overnight in the fridge before reheating or baking as directed.
If you've tried this chicken bacon mac and cheese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chicken Bacon Mac and Cheese
Ingredients
- 8 oz macaroni pasta
- 6 tablespoons unsalted butter divided
- 6 bacon rashers sliced
- 4 tablespoons all purpose flour
- 4 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups sharp cheddar shredded
- ½ cup Parmesan cheese grated
- 2 cups cooked chicken shredded or cubed
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
- Bring a large pot of well-salted water to the boil. Add the macaroni and cook for 1 minute less than the packet directions. Drain and set aside.8 oz macaroni pasta
- Meanwhile, melt 2 tablespoons of butter in a heavy-bottomed pot over medium heat. Add the sliced bacon and cook for 5 to 6 minutes, stirring occasionally, until crispy. Lift the bacon out with a slotted spoon and set it aside, leaving the butter and drippings in the pot.2 tablespoons unsalted butter6 bacon rashers
- Melt the remaining 4 tablespoons of butter into the pot. Sprinkle in the flour and whisk constantly for 1 minute, until the mixture is smooth and lightly golden.4 tablespoons unsalted butter4 tablespoons all purpose flour
- Pour in the milk a splash at a time, whisking after each addition until smooth. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.4 cups milk
- Stir in the Dijon mustard, garlic powder, salt and black pepper. Remove the pot from the heat, then add 1 cup of the shredded cheddar and all of the Parmesan. Stir until completely melted and smooth.1 teaspoon Dijon mustard1 teaspoon garlic powder½ teaspoon salt½ teaspoon ground black pepper½ cup Parmesan cheese1 cups sharp cheddar
- Fold in the cooked macaroni, the cooked chicken and the cooked bacon, stirring until everything is evenly coated.2 cups cooked chicken
- Transfer the mixture to the prepared baking dish. Scatter the remaining 1 cup of cheddar evenly over the top.1 cups sharp cheddar
- Bake for 20 to 25 minutes, until the cheese is melted, golden and bubbling at the edges. Let it rest for 5 minutes before serving.
Notes
- Don't wipe the pot out after removing the bacon. Building the roux in the bacon drippings is what gives the sauce its smoky depth.
- Cook the macaroni just shy of al dente because it continues cooking in the oven.
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