Breakfast & Brunch
This bacon pimento mac and cheese transforms a classic comfort dish into a smoky-sweet masterpiece that balances rich cheddar with crispy bacon and tangy pimento. The secret lies in perfectly crisped bacon that crumbles into the creamy cheese sauce, while pimento peppers add just enough heat to elevate every bite.
I developed this recipe to deliver the ultimate fusion of Southern comfort and bold flavors—creamy, crunchy, and impossible to resist.
What sets this dish apart is the textural contrast: tender pasta coated in velvety cheese sauce, topped with crispy bacon bits and fresh pimento peppers for a pop of color and flavor.
The stovetop method keeps it simple, while baking adds a golden crust that makes it perfect for sharing. The bacon renders its smoky essence into the cheese, creating a depth of flavor that turns ordinary mac and cheese into something extraordinary.
By the time it comes out of the oven, you’ll have a dish that’s restaurant-quality but made in your own kitchen—creamy, cheesy, and packed with layers of texture and flavor.
The pimento peppers add a subtle kick, while the bacon delivers that irresistible crunch. It’s the kind of meal that feels indulgent yet satisfies cravings without guilt.
Serve it as a main dish for a cozy dinner or bring it to a potluck for a crowd-pleaser that disappears faster than you can say "cheese." Here’s how to make it.
Ingredients for bacon pimento mac and cheese
Pantry staples plus two standout ingredients that transform ordinary mac and cheese into smoky-sweet perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or elbow shape |
| Thick-Cut Bacon 🥓 | 8 oz | Smoky, not pre-cooked |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 1 year minimum |
| Medium Cheddar Cheese 🧀 | 1 cup | Shredded, for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Pimento-Stuffed Green Olives 🫒 | ¼ cup | Chopped, for tangy kick |
| Butter 🧈 | 4 tbsp | Unsalted, for sauce base |
| All-Purpose Flour 🌾 | ½ cup | For roux thickening |
| Whole Milk 🥛 | 1 cup | Warm for smooth sauce |
| Yellow Onion 🧅 | ½ whole | Diced, for flavor base |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aromatic depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
The bacon is non-negotiable here—thick-cut gives you that perfect crunch and smoky depth. Costco or Trader Joe's carry great options, but any quality bacon works. Look for smoky, not sweet—the flavor should be bold. For the cheddar, sharp white cheddar is key for that tangy bite, but if you only have mild, mix it with a little Monterey Jack for balance. The pimento-stuffed olives? Goya brand is my go-to—they're packed with flavor and easy to find. Don't skip the pimento peppers—they bring that signature tang that makes this dish special.
No thick-cut bacon? Regular bacon, cooked extra crispy works in a pinch. Short on pimento olives? Fresh pimento peppers or roasted red peppers add similar vibrancy. The flour is for that perfect roux—all-purpose works fine, but if you've got pastry flour, it'll make the sauce even silkier. For the milk, whole milk is best—it keeps the sauce rich, but 2% in a pinch. The Parmesan topping? Pre-grated is fine, but freshly grated adds that extra umami punch. And if you're feeling fancy, toast the panko breadcrumbs with a little garlic powder before adding them on top—game-changer.
This reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days, though honestly it's best the first day when everything is at its peak. For make-ahead, assemble everything except the topping, then bake when ready—30 minutes at 375°F does the trick. Leftovers? Portion into containers and freeze for up to 3 months. The bacon bits get even more crispy when reheated, so it's worth making extra if you're feeding a crowd.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything in one skillet. The bacon renders while the pasta cooks, and that creamy cheese sauce melts right into the same pan. No dirty dishes piling up, no stress.
- Crispy-Salty-Creamy Trio: That thick-cut bacon adds a smoky crunch, the sharp cheddar brings the tang, and the pimento peppers? They sneak in a little heat that makes every bite feel like a hug. Honestly, the balance is chef’s kiss.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream—still creamy, still crispy—so I pack it for work or school lunches. Kids (and adults) eat it cold or warm, no complaints.
- Budget Stretch: Sharp cheddar and thick-cut bacon might sound fancy, but they stretch further than you’d think. A single batch feeds four, and the flavor is so rich you’ll use less cheese next time. My wallet thanks me.
Step-by-step instructions for bacon pimento mac and cheese
Here's how to create the ultimate creamy, smoky-sweet mac and cheese with crispy bacon and tangy olives.
Cook the Bacon and Prepare the Base Ingredients
In a large skillet, cook the 8 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until crispy and the fat has rendered. Remove the bacon from the skillet and set aside on paper towels to drain, leaving the fat in the pan. Chop the bacon into ½-inch pieces and set aside.
While the bacon cooks, dice the ½ whole yellow onion into ¼-inch pieces and mince the 2 cloves garlic. These aromatics will form the flavor foundation of your sauce, so don't skip this step. You'll want them finely chopped so they blend seamlessly into the creamy cheese mixture.
Build the Creamy Cheese Sauce
In the same skillet with the bacon fat (discard any excess grease if needed), melt 2 tbsp of the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and just beginning to turn golden. Add the minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce heat to medium-low and sprinkle in the ½ cup all-purpose flour, stirring constantly for 1-2 minutes until it forms a smooth, pale roux. Slowly whisk in the 1 cup whole milk and ½ cup heavy whipping cream, stirring constantly to prevent lumps. Let the mixture simmer for 5 minutes until it thickens slightly and coats the back of a spoon.
Combine Cheese and Cook Pasta
Remove the skillet from heat and gradually add the 2 cups sharp white cheddar cheese and 1 cup medium cheddar cheese, stirring until completely melted and smooth. Season with 1.5 tsp salt and ½ tsp ground black pepper. Return the skillet to low heat and stir in the chopped bacon and ¼ cup chopped pimento-stuffed green olives, letting them warm through.
Meanwhile, cook the 12 oz elbow macaroni in a large pot of salted boiling water for 1 minute less than package directions (it'll finish cooking in the oven). Drain well and add the cooked pasta to the cheese sauce, tossing to coat evenly. The pasta should absorb the creamy sauce completely—if it looks dry, stir in a splash of pasta water.
Assemble and Bake to Perfection
Preheat your oven to 375°F. Transfer the mac and cheese to a 9x9-inch baking dish, spreading it evenly. In a small bowl, mix together the ¼ cup panko breadcrumbs and ¼ cup freshly grated parmesan cheese, then sprinkle this mixture evenly over the top of the mac and cheese. Dot with the remaining 2 tbsp butter and bake for 20-25 minutes until the top is golden brown and bubbly.
For the ultimate texture, broil for 1-2 minutes at the end to get extra crispiness on the breadcrumb topping. Let it rest for 5 minutes before serving—this helps the cheese set slightly and makes it easier to scoop. The result should be creamy, rich, and perfectly balanced with smoky bacon, tangy olives, and a crispy golden top.
Pro Tips For Making Bacon Pimento Mac And Cheese
- CRISP THE BACON LOW: Thick-cut bacon takes forever at high heat—just like your patience. Cook it slow over medium-low (160°F pan temp) until the fat renders and the edges curl, then finish crisping in the last 2 minutes. I learned this the hard way after burning three batches; now the pimento cheese sauce gets that smoky depth without charred bits.
- SALT THE PASTA WATER: Taste your pasta water before draining—it should taste like the sea. Under-salted water means bland mac and cheese, no matter how sharp your cheddar. Use 1½ tablespoons salt per 4 quarts water, and add it before boiling. (Yes, even if you’re impatient like me.)
- GRATE CHEESE FRESH: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Grate sharp white cheddar and medium cheddar yourself—use the large holes on a box grater—and mix them in the sauce while it’s still hot. If you’re lazy, at least buy block cheese and pulse it in a food processor.
- STIR THE SAUCE CONSTANTLY: The moment you add heavy cream to the cheese, it’ll seize up like a stubborn mule. Keep stirring over very low heat until it’s silky smooth—about 5 minutes. If it looks curdled, add 1 tablespoon cold cream and keep going. (No, you can’t microwave it out.)
Perfect pairings for these flavors
Creamy Side Pairings
Serve this rich mac and cheese alongside a cooling cucumber salad to balance the heaviness. Toss 2 cups diced cucumber, ¼ cup chopped red onion, and 2 tbsp fresh dill with 2 tbsp white vinegar and 3 tbsp olive oil.
The crisp acidity cuts through the creamy cheese beautifully. 🥒
Crunchy Vegetable Contrast
Add a roasted Brussels sprouts side for a perfect crunchy contrast. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, ½ tsp smoked paprika, and ½ tsp salt, then roast at 425°F for 20-25 minutes until caramelized. The smoky flavor complements the bacon perfectly.
Beverage Pairings
A smoky bourbon cocktail like an Old Fashioned elevates the meal. Muddle 2 oz bourbon, 1 sugar cube, and 2 dashes Angostura bitters, then top with ice and water.
The caramel notes mirror the bacon’s smokiness. For non-alcoholic, try sparkling peach iced tea—the sweetness balances the dish’s richness.
Garnish Upgrades
Top individual servings with crispy fried shallots for extra crunch. Heat 2 tbsp oil in a pan, add 4 sliced shallots, and fry until golden (2-3 minutes per side). The shallots add a delicate onion bite that pairs wonderfully with the pimento’s tang.
Protein Additions
For a heartier meal, serve with grilled chicken thighs** marinated in 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp garlic powder. Grill for 6-8 minutes per side at medium-high heat. The caramelized glaze contrasts the creamy mac and cheese’s texture.
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, simply omit the breadcrumb topping and broil step. After combining the cheese sauce with the pasta, let it sit off the heat for 5-10 minutes while you stir in the bacon and olives. The sauce will thicken naturally, giving you that creamy texture without needing the oven. Just add a splash of milk if it seems too thick.
How do I adjust the spice level from the pimento?
The pimento-stuffed olives provide a mild tang, but if you want more heat, swap them for ½ cup diced roasted red peppers with seeds or add ¼ tsp cayenne pepper to the cheese sauce. For a smoky kick, increase the bacon to 10 oz and cook it until extra crispy. The pimento's flavor is subtle but brightens the dish—don't overpower it!
What's the best way to reheat leftovers?
Reheat in the oven for the best texture: cover with foil and warm at 350°F for 15-20 minutes. For extra crispiness, uncover and broil for 2-3 minutes at the end. Microwave reheating works in a pinch, but add 1 tbsp milk to loosen the sauce and prevent dryness. Stir well before serving to redistribute the bacon and olives.
Can I substitute the panko topping with something else?
Yes! For a gluten-free option, use crushed pork rinds mixed with ¼ cup grated Parmesan. For extra richness, try crumbled bacon + extra cheese. If you prefer a different texture, toast ½ cup crushed cornflakes with 1 tbsp melted butter for a sweeter contrast. Just ensure your topping is evenly distributed for even browning.
Why did my cheese sauce get grainy?
Graininess usually happens from adding cheese too quickly or using cold milk. Always melt cheese off the heat and stir in small batches. Warm the milk first (microwave for 30 seconds), then whisk it into the sauce gradually. For extra smoothness, add 1 tbsp cream cheese to the mix—it helps emulsify the sauce. If it's already grainy, strain it through a fine-mesh sieve before adding to the pasta.