Main Courses
Andrew Gruel's mac and cheese transforms comfort food into a restaurant-worthy masterpiece, where smoky bacon crunch meets velvety cheese sauce in perfect harmony. This isn’t your childhood boxed mac—it’s a rich, layered dish built on a creamy roux base and finished with crispy bacon that adds texture and depth. I’ve recreated his signature technique after testing countless variations, and the result is a dish that’s foolproof yet impressive, perfect for weeknight dinners or special occasions.
The secret lies in the sauce: a smooth, velvety blend of sharp cheddar, Gruyère, and cream cheese, slowly melted into a roux for maximum richness. Meanwhile, the bacon cooks until deeply crispy, then crumbles over the top for that addictive crunch.
Every bite delivers a balance of creamy, cheesy goodness with a satisfying contrast—no soggy pasta or bland sauce here. This recipe delivers restaurant-quality results without requiring fancy equipment or hours in the kitchen.
What makes this mac and cheese truly special is how versatile yet precise it is. The sauce clings to perfectly cooked elbow macaroni, while the bacon adds a smoky, savory punch that elevates the dish.
Serve it as a standalone main course or pair it with roasted vegetables or a crisp green salad for a complete meal. The best part? It’s easy to customize—swap in different cheeses or add a sprinkle of paprika for extra flavor.
Ready to master this dish? The instructions are clear and straightforward, ensuring you’ll achieve golden, bubbly perfection every time. Whether you’re feeding a crowd or treating yourself, this mac and cheese is a game-changer that will become a staple in your recipe rotation. Let’s get started!
Ingredients for andrew gruel mac and cheese
Six ingredients transform this into restaurant-quality mac and cheese with smoky bacon crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or elbow shape |
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness |
| Unsalted Butter 🧈 | ½ cup | European-style preferred |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp White Cheddar Cheese 🧀 | 8 oz | Block, freshly grated |
| Gruyère Cheese 🧀 | 8 oz | Aged, freshly grated |
| Cream Cheese 🧀 | 4 oz | Room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warm for best results |
| Yellow Mustard 🟡 | 1 tbsp | For tangy depth |
| Diamond Crystal Kosher Salt 🧂 | 2 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Smoked Paprika 🌶️ | ½ tsp | For smoky aroma |
| Freshly Chopped Chives 🌿 | ¼ cup | For garnish |
The bacon is non-negotiable—thick-cut from Oscar Mayer or Costco gives that perfect crunch. Look for applewood-smoked if you want extra depth, but regular hickory works too. Gruyère is the secret weapon here; Whole Foods or specialty cheese shops carry the best aged wheels. I always buy extra because it keeps for months in the fridge. For the pasta, elbow macaroni holds sauce better than penne, and Barilla or De Cecco are my go-tos—they cook up perfectly every time. Freshly grating the cheeses makes all the difference—pre-shredded gets gummy and melts unevenly.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Out of Gruyère? Parmesan or Emmental at half the amount keeps the sauce rich. The cream cheese can be swapped for sour cream, but it won’t be as velvety. Mustard is key for that tangy bite—Dijon works too. For the roux, don’t rush the cooking: a golden brown color means perfect flavor development. The bacon fat alone adds incredible richness, so don’t drain it—just crumble it over the top. If you’re feeling fancy, add a splash of white wine to deglaze the pan after cooking the bacon.
This dish tastes even better the next day—leftovers reheat beautifully. Store in an airtight container for up to 5 days, or freeze portions for 3 months. For make-ahead prep, cook the pasta and sauce separately, then assemble when ready to serve. The bacon stays crispy if you reheat it in a 350°F oven for 5 minutes. Garnish with extra chives and a crack of black pepper right before serving—that final touch makes it restaurant-worthy. Double the recipe for parties; it disappears faster than you’d think.
Why You'll Love This Recipe
- Crispy-Bacon Magic: The thick-cut bacon adds a smoky crunch that cuts through the creamy cheese—no one will believe it’s just a few extra steps. I’ll be honest, the first time I crisped it until the edges were nearly black, my kids asked for seconds before the plate even hit the table.
- One-Pot Wonder: No fancy gadgets, no extra bowls—just the pot you already have. Toss in the macaroni, melt the butter, stir in the flour, and let the roux build that rich, velvety sauce. Even my college apartment kitchen could handle it.
- Weeknight Workhorse: This feeds a crowd or stretches for leftovers without a fuss. I’ve served it at game days, potlucks, and lazy Sundays—everyone eats it up, and it’s always the dish people ask for again. (Yes, even on a Tuesday night.)
- Budget Cheese Win: Sharp white cheddar makes it taste like a splurge, but the cost stays low. A single block lasts for multiple batches, and the flavor? Ridiculously good. My grocery bill thanks me, but my taste buds are the real winners.
Step-by-step instructions for Andrew Gruel's smoky bacon mac and cheese
This isn't your grandma's mac and cheese—it's a decadent, smoky, bacon-crusted masterpiece that'll have everyone asking for seconds.
Cook the Bacon to Crispy Perfection
Start by cutting the 12 oz thick-cut bacon into ½-inch pieces—thick cuts render fat slower, giving you that irresistible crunch. Place them in a cold, heavy skillet (cast iron works best) and cook over medium-low heat for 15-20 minutes, stirring occasionally. The key here is patience—you want the bacon to render fat slowly and develop that deep mahogany color before it crisps.
When the bacon reaches golden brown and the fat has rendered to about ½ cup (you'll use this later), remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave the fat in the skillet—this is liquid gold for your roux. If you're feeling ambitious, you can even crisp the bacon further in the oven at 400°F for 5-7 minutes for extra crunch, but I like mine just crisp enough to hold its shape.
Build the Roux and Cheese Sauce
Reduce the heat to medium and add the ½ cup unsalted butter to the bacon fat in the skillet. Let it melt completely, then whisk in the ½ cup all-purpose flour all at once. Cook for 2-3 minutes, stirring constantly with a wooden spoon, until the mixture turns a rich, nutty brown—this is your roux, and it's the foundation of that velvety sauce. If it darkens too quickly, lower the heat slightly to prevent burning.
Next, gradually whisk in the 1.5 cups warm whole milk (warm it by heating in the microwave for 30 seconds or placing the jug in hot water for 5 minutes). Keep whisking until the mixture thickens into a smooth, glossy sauce. Remove from heat and stir in the 8 oz sharp white cheddar cheese, 8 oz gruyère cheese, 4 oz cream cheese, 1 tbsp yellow mustard, 2 tsp kosher salt, ½ tsp black pepper, and ½ tsp smoked paprika. Let it sit for 2-3 minutes—this resting period ensures the cheese melts completely into a silky, stretchy sauce without any graininess.
Cook the Pasta Al Dente
While the sauce rests, bring a large pot of water to a rolling boil and add 2 tsp kosher salt (the water should taste like the sea). Add the 1.5 lb elbow macaroni and cook until 1 minute before the package instructions for al dente—this ensures it finishes cooking in the oven without turning mushy. Drain the pasta, reserving 1 cup of pasta water, and return it to the pot. Toss it with 2 tablespoons of the bacon fat from earlier to prevent sticking and add a splash of pasta water to keep it moist.
Here's the thing—al dente pasta is non-negotiable. If you overcook it, your mac and cheese will turn into a sad, mushy mess. Test it by tasting a piece—it should have a firm bite with a slight resistance. If it's not quite there, cook it for another 30 seconds before draining.
Combine and Bake for Maximum Crunch
Preheat your oven to 375°F. In a large, oven-safe skillet or baking dish, combine the cooked pasta with the cheese sauce. Stir gently but thoroughly to coat every noodle in that luxurious, smoky cheese sauce. The mixture should look thick and glossy, almost like a liquid hug for your macaroni. If it's too thick, add pasta water 1 tablespoon at a time until it reaches a smooth, pourable consistency. This ensures the sauce clings to the pasta instead of pooling at the bottom.
Top the mac and cheese with the crispy bacon pieces, pressing them gently into the surface so they stay put. Sprinkle the ¼ cup freshly chopped chives evenly over the top for a pop of color and freshness. Bake uncovered for 15-20 minutes until the edges are bubbling and golden, and the top is lightly crisped in spots. The cheese sauce should be bubbling like a lava lamp, but don't walk away—this is the moment that matters.
Rest and Serve with Confidence
Remove the mac and cheese from the oven and let it rest for 5 minutes before serving. This resting period is crucial—it allows the sauce to set slightly and the flavors to meld together into one cohesive, mouthwatering bite. The pasta will continue to absorb the sauce, so don't skip this step. If you're serving it immediately, give it a quick stir to redistribute the sauce and bacon.
Serve the mac and cheese straight from the skillet or transfer it to a platter, making sure to scrape up all those cheesy, bacon-laden bits from the bottom. Each bite should deliver a perfect balance of creamy cheese, crispy bacon, and smoky depth from the paprika and mustard. Pair it with a simple arugula salad or crusty bread to soak up every last drop of that decadent sauce. Trust me, this isn't just mac and cheese—it's a showstopping centerpiece worth every calorie.
Pro Tips For Making Andrew Gruel Mac And Cheese
- CRACK THE BACON LOW: I learned this the hard way—thick-cut bacon needs patience. Cook it slow over medium-low heat until the edges crisp, then flip once. Rushing it makes the fat splatter everywhere and leaves you with greasy, uneven strips that won’t hold up in the mac and cheese.
- GRATE THE CHEESE FINE: Sharp white cheddar loses its edge when clumped. Pulse it in a food processor for 3-4 seconds, then hand-grate the rest—this keeps the texture smooth and melty. (Yes, even if you’re impatient like me, trust the process.)
- STIR THE ROUX HARD: After the butter melts, whisk in the flour like your life depends on it. Cook it for 3-4 minutes until it’s a deep golden color—no pale roux means a bland sauce. (I used to skip this, and the cheese sauce always tasted like it was missing something.)
- TEST THE PASTA AL DENTO: Pull a piece of elbow macaroni out at the earliest suggested cook time. It should have a slight bite—if it’s mushy, you’ve overcooked it, and the dish will turn gloppy. (Your future self will thank you for not guessing.)
Flavor customization for this dish
Smoky Heat Boost
Add ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder to the cheese sauce for a smoky kick that complements the bacon perfectly. If you love heat, try 1 tablespoon hot sauce stirred into the warm milk before adding it to the roux.
For a subtler smokiness, swap the smoked paprika for 1 teaspoon liquid smoke—just a drop or two goes a long way! 🌶️
Creamy Variations
For a richer texture, stir in 2 oz sour cream or ¼ cup crème fraîche into the finished sauce. If you prefer tanginess, add 1 tablespoon Dijon mustard or a splash of lemon juice to brighten the flavors.
For a decadent twist, fold in ½ cup mascarpone cheese right before serving—it adds a luxurious silkiness. 🧀
Cheese Swaps
No Gruyère? Use Parmesan or Emmental at half the amount to maintain richness. For a sharper flavor, replace half the cheddar with pepper jack or havarti. Vegan option? Swap dairy cheeses for nutritional yeast and cashew cream—it won’t be identical, but it’s surprisingly close! 🧀
Protein Upgrades
Add ½ lb cooked pulled pork or shredded rotisserie chicken to the baked mac for a hearty twist. For seafood lovers, fold in ½ cup cooked shrimp or crumbled crab meat right before serving. If you’re vegetarian, try ½ cup sautéed mushrooms or crispy chickpeas for texture. 🍗
Herb & Garnish Ideas
Finish with ½ cup toasted breadcrumbs for extra crunch or crumbled blue cheese for a bold contrast. Fresh herbs like parsley or basil add brightness, while pickled jalapeños bring a tangy crunch. For a gourmet touch, sprinkle flaky sea salt and a drizzle of truffle oil before serving. 🌿
Spicy-Sweet Balance
Balance the smokiness with a drizzle of honey or maple syrup—just 1 teaspoon over the top adds sweetness without overpowering. For a dessert-like finish, stir in ½ cup caramelized onions or top with crushed pecans**. This works surprisingly well with the salty bacon! 🍯
Nutrition facts
Frequently asked questions
Why does this mac and cheese use a roux instead of just melting cheese in milk?
The roux creates a smoother, richer sauce that clings perfectly to the pasta. Cooking flour and butter together develops a nutty depth that simple cheese-and-milk mixtures can't match. This technique also prevents graininess, giving you that velvety texture Andrew Gruel's version is famous for.
Can I make this mac and cheese ahead of time?
Cook the pasta and sauce separately, then refrigerate them in airtight containers for up to 3 days. When ready to serve, reheat the sauce gently, combine with pasta, and bake for 10-12 minutes at 375°F. For best results, add fresh bacon and chives right before serving to maintain crispiness.
What's the best way to get crispy bacon without burning it?
Cook the bacon slowly over medium-low heat in a cold skillet for 15-20 minutes, stirring occasionally. This renders fat gradually while developing flavor. For extra crispiness, finish in a 400°F oven for 5-7 minutes after removing from the stovetop. Never rush it—patience is key!
Can I use pre-cooked bacon bits instead of fresh?
While you can use pre-cooked bacon bits, fresh crispy bacon makes a world of difference in texture and flavor. If you must use bits, toast them in a dry skillet for 2-3 minutes to restore some crispness. For the best results, stick with thick-cut bacon cooked from scratch.
How do I fix lumpy cheese sauce?
Lumpy sauce happens when cheese melts unevenly. To fix it, remove from heat and whisk vigorously while adding 1 tablespoon warm milk or pasta water at a time. For prevention, always grate cheese fresh and keep it room temperature before adding. A fine-mesh sieve helps strain out any remaining lumps before serving.