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Bowl of creamy homemade macaroni and cheese with pieces of crispy bacon mixed throughout, served on a granite countertop.

Creamy Homemade Mac and Cheese with Bacon (No Roux Needed!)

This mac and cheese is everything I love in a weeknight comfort dish — no roux, no fuss, just milk, butter, cornstarch, and whatever cheese I’ve got on hand. It turns out rich, velvety, and full of flavor every time. We usually stir in crispy bacon bits, but I’ve also been known to toss a bag of frozen peas into the boiling pasta for an easy add-in. Serve it as-is or top it with my Pan-Seared Garlic Chicken (featured in the video) for a full meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 1 box pasta cooked and drained
  • 3 cups milk
  • 3 tablespoons butter
  • 3 tablespoons cornstarch
  • 2 + cups shredded cheese cheddar or your favorite blend
  • ½ –1 teaspoon salt to taste
  • Bacon pieces as much as your heart desires
  • Optional: Bread crumbs for topping

Method
 

  1. Cook pasta according to package directions and set aside.
  2. In a large pan, heat the milk over medium heat. Add butter and let it melt.
  3. Whisk in cornstarch and bring to a gentle boil, stirring until thickened.
  4. Remove from heat and stir in shredded cheese and bacon until fully melted.
  5. Pour sauce over the pasta and mix to coat.
  6. Optional crispy top: Transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for 15 minutes.