Can You Make a Creamy, Gourmet Mac and Cheese with a Crispy Topping in Just 1 Hour?
Craving a rich, cheesy comfort dish that’s impressive enough for guests? What if you could whip up a luxurious macaroni and cheese with bacon, spinach, and a crispy breadcrumb-parmesan topping in just 60 minutes? Company-Worthy Mac and Cheese is your answer—a 4.7-star-rated dish from 27 reviews, perfect for family dinners, potlucks, or special occasions. Ready to elevate a classic? Let’s get cooking!
Overview: Why Company-Worthy Mac and Cheese Shines
What makes Company-Worthy Mac and Cheese so special? This fancied-up version combines al dente elbow pasta with a velvety sauce made from sharp cheddar, gouda, and a touch of mustard, plus optional bacon and spinach for extra flavor. The baked breadcrumb-parmesan topping adds a delightful crunch, making it stand out from basic mac and cheese. Perfect for cozy nights, entertaining, or meal prep, it’s versatile, kid-friendly, and adaptable for dietary needs.
Time requirement: 1 hour total, with 15 minutes prep and 35 minutes cooking (20 minutes if not baking). The one-pot sauce and optional baking streamline the process.
Difficulty level: Easy! If you can cook pasta and whisk a sauce, you’re set. A large pot, saucepan, and 9×13-inch baking dish (if baking) are the main tools, and kids can help stir pasta or sprinkle toppings.
Health perks: Spinach provides fiber, vitamins A and C, and iron, while cheese offers protein and calcium. The moderate butter and milk keep it balanced, and the recipe supports gluten-free or vegetarian diets with simple swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Bacon (12 slices, uncooked): Adds smoky, savory flavor (optional). Sub: Turkey bacon, pancetta, or omit for vegetarian.
- Garlic (1 teaspoon, minced): Enhances spinach flavor. Sub: 1/4 teaspoon garlic powder.
- Fresh spinach (3 cups, 90g, optional): Adds color and nutrition. Sub: Kale or omit.
- Elbow pasta (1 lb, dry): Classic shape for creamy sauce. Sub: Gluten-free pasta, shells, or penne.
- Unsalted butter (1/2 cup, 113g, divided): Creates rich sauce and coats pasta. Sub: Olive oil or vegan butter.
- All-purpose flour (1/4 cup, 31g): Thickens the sauce. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Whole milk (3 cups, 720ml): Forms creamy base. Sub: Plant-based milk or 2% milk.
- Half-and-half (1 cup, 240ml): Adds richness. Sub: More whole milk or heavy cream.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Ground mustard (1/2 teaspoon): Adds tangy depth. Sub: Dijon mustard or omit.
- Shredded cheese (5 cups, 560g: 3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda): Creates melty, bold flavor. Sub: All cheddar, mozzarella, or vegan cheese.
- Breadcrumbs (1/2 cup, 45g, optional, like Panko): Adds crunchy topping. Sub: Gluten-free breadcrumbs or crushed crackers.
- Shredded parmesan (1/2 cup, 40g, optional): Enhances crispy topping. Sub: Pecorino or vegan parmesan.
- Optional garnish: Fresh parsley for freshness. Sub: Chives or green onions.
These ingredients are pantry-friendly and versatile, creating a wholesome, indulgent dish.
Step-by-Step Instructions: Let’s Cook This Mac and Cheese!
Ready to start? You’ll need a large pot, saucepan, and optional 9×13-inch baking dish. These steps are simple, with tips for success.
- Cook the bacon: Cook 12 bacon slices in a large skillet over medium heat until browned (about 5-7 minutes per side). Transfer to a paper towel-lined plate, cool, and chop into small pieces (about 3/4 cup). Tip: Save some bacon for garnish; use a non-stick skillet for easier cleanup.
- Sauté the spinach (optional): In the same skillet with a bit of bacon grease (or 1 teaspoon oil if skipping bacon), sauté 1 teaspoon minced garlic and 3 cups spinach over medium heat for 2-3 minutes until wilted. Set aside. Tip: Drain excess liquid from spinach to avoid watery sauce.
- Cook the pasta: Cook 1 lb elbow pasta in a large pot of boiling water until al dente (1 minute less than package instructions, about 6-7 minutes). Drain and transfer to a large bowl. Stir in 2 tablespoons butter to coat. Set aside. Tip: Don’t overcook pasta; it will soften more in the sauce.
- Make the cheese sauce: In a large saucepan over medium heat, melt 6 tablespoons butter. Whisk in 1/4 cup flour and cook for 1 minute to form a thick paste. Slowly whisk in 3 cups milk, 1 cup half-and-half, 1/2 teaspoon salt, and 1/2 teaspoon ground mustard. Bring to a simmer, whisking occasionally, for 3-5 minutes until slightly thickened. Whisk in 5 cups shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda) until smooth. Remove from heat. Tip: Add milk slowly and whisk constantly to avoid lumps.
- Combine: Pour the cheese sauce over the buttered pasta. Stir in chopped bacon and sautéed spinach (if using). Serve immediately with parsley garnish or proceed to bake. Tip: Mix gently to keep pasta intact.
- Bake (optional): Preheat oven to 400°F (204°C). Spread mac and cheese into a greased 9×13-inch baking dish. Top with 1/2 cup breadcrumbs and 1/2 cup shredded parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake 10 more minutes until topping is golden. Tip: Ensure breadcrumbs are even for uniform browning.
- Serve: Let cool for 10 minutes, then garnish with optional parsley. Serve warm. Tip: Cooling helps the sauce set for easier serving.
Assembly: Plate It Like a Pro
This mac and cheese is creamy and golden, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Mac and Cheese: Scoop generous portions into bowls or plates, ensuring cheese sauce and toppings are visible. Tip: Use a large spoon for neat servings.
- Garnish: Sprinkle with fresh parsley or chives for color. Tip: Add extra bacon crumbles or a pinch of paprika for flair.
- Serving suggestion: Pair with a green salad, roasted broccoli, or garlic bread for a complete meal. Tip: Prep a side during baking for efficiency.
- Presentation: For a cozy vibe, use white or rustic bowls to highlight the creamy sauce and golden topping. Serve family-style from the baking dish for gatherings. Tip: A drizzle of hot sauce or extra parmesan adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your mac and cheese tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days. Reheat in a microwave for 1-2 minutes (sauce thins out) or in a 350°F (177°C) oven, covered, for 15-20 minutes with a splash of milk. Tip: Store in portions for quick meals.
- Freezing: Freeze unbaked mac and cheese (without breadcrumb topping) in an airtight container for up to 3 months. Thaw overnight in the fridge, add breadcrumbs and parmesan, and bake as directed. Tip: Freeze without toppings for best texture.
- Make-ahead: Cook pasta and make sauce up to 2 days ahead; store separately in the fridge. Combine, add bacon and spinach, and bake fresh. Tip: Don’t assemble early—pasta can absorb sauce and get mushy.
Health tip: Storing properly preserves the spinach’s vitamins and cheese’s protein, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Omit bacon; add 1 cup sautéed mushrooms or zucchini for umami.
- Gluten-free option: Use gluten-free pasta, flour, and breadcrumbs; check cheeses for additives.
- Spicy kick: Add 1/4 teaspoon cayenne or a diced jalapeño with the spinach.
- Cheesy swap: Use all cheddar, mozzarella, or smoked gouda for different flavors.
- Veggie boost: Add 1 cup broccoli florets or peas to the sauce.
- Quick version: Skip bacon, spinach, and baking; serve stovetop for a 30-minute meal.
Conclusion: Savor Your Gourmet Mac and Cheese
You’re now ready to master Company-Worthy Mac and Cheese! This wholesome, indulgent dish brings creamy pasta, smoky bacon, and a crispy topping together for a meal that’s perfect for family dinners, entertaining, or meal prep. With just 1 hour, you can create a flavorful, nutrient-packed dish that’s as impressive as it is easy. Play with vegetarian or spicy twists to make it your own. Grab that saucepan, melt some cheese, and enjoy this comforting delight. Share your results in the comments—I’d love to hear how it turned out!
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Company-Worthy Mac and Cheese
Description
Craving a rich, cheesy comfort dish that’s impressive enough for guests? What if you could whip up a luxurious macaroni and cheese with bacon, spinach, and a crispy breadcrumb-parmesan topping in just 60 minutes? Company-Worthy Mac and Cheese is your answer—a 4.7-star-rated dish from 27 reviews, perfect for family dinners, potlucks, or special occasions
Ingredients
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
- Bacon (12 slices, uncooked): Adds smoky, savory flavor (optional). Sub: Turkey bacon, pancetta, or omit for vegetarian.
- Garlic (1 teaspoon, minced): Enhances spinach flavor. Sub: 1/4 teaspoon garlic powder.
- Fresh spinach (3 cups, 90g, optional): Adds color and nutrition. Sub: Kale or omit.
- Elbow pasta (1 lb, dry): Classic shape for creamy sauce. Sub: Gluten-free pasta, shells, or penne.
- Unsalted butter (1/2 cup, 113g, divided): Creates rich sauce and coats pasta. Sub: Olive oil or vegan butter.
- All-purpose flour (1/4 cup, 31g): Thickens the sauce. Sub: Gluten-free flour or 2 tablespoons cornstarch.
- Whole milk (3 cups, 720ml): Forms creamy base. Sub: Plant-based milk or 2% milk.
- Half-and-half (1 cup, 240ml): Adds richness. Sub: More whole milk or heavy cream.
- Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Ground mustard (1/2 teaspoon): Adds tangy depth. Sub: Dijon mustard or omit.
- Shredded cheese (5 cups, 560g: 3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda): Creates melty, bold flavor. Sub: All cheddar, mozzarella, or vegan cheese.
- Breadcrumbs (1/2 cup, 45g, optional, like Panko): Adds crunchy topping. Sub: Gluten-free breadcrumbs or crushed crackers.
- Shredded parmesan (1/2 cup, 40g, optional): Enhances crispy topping. Sub: Pecorino or vegan parmesan.
- Optional garnish: Fresh parsley for freshness. Sub: Chives or green onions.
These ingredients are pantry-friendly and versatile, creating a wholesome, indulgent dish.
Instructions
Ready to start? You’ll need a large pot, saucepan, and optional 9×13-inch baking dish. These steps are simple, with tips for success.
- Cook the bacon: Cook 12 bacon slices in a large skillet over medium heat until browned (about 5-7 minutes per side). Transfer to a paper towel-lined plate, cool, and chop into small pieces (about 3/4 cup). Tip: Save some bacon for garnish; use a non-stick skillet for easier cleanup.
- Sauté the spinach (optional): In the same skillet with a bit of bacon grease (or 1 teaspoon oil if skipping bacon), sauté 1 teaspoon minced garlic and 3 cups spinach over medium heat for 2-3 minutes until wilted. Set aside. Tip: Drain excess liquid from spinach to avoid watery sauce.
- Cook the pasta: Cook 1 lb elbow pasta in a large pot of boiling water until al dente (1 minute less than package instructions, about 6-7 minutes). Drain and transfer to a large bowl. Stir in 2 tablespoons butter to coat. Set aside. Tip: Don’t overcook pasta; it will soften more in the sauce.
- Make the cheese sauce: In a large saucepan over medium heat, melt 6 tablespoons butter. Whisk in 1/4 cup flour and cook for 1 minute to form a thick paste. Slowly whisk in 3 cups milk, 1 cup half-and-half, 1/2 teaspoon salt, and 1/2 teaspoon ground mustard. Bring to a simmer, whisking occasionally, for 3-5 minutes until slightly thickened. Whisk in 5 cups shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda) until smooth. Remove from heat. Tip: Add milk slowly and whisk constantly to avoid lumps.
- Combine: Pour the cheese sauce over the buttered pasta. Stir in chopped bacon and sautéed spinach (if using). Serve immediately with parsley garnish or proceed to bake. Tip: Mix gently to keep pasta intact.
- Bake (optional): Preheat oven to 400°F (204°C). Spread mac and cheese into a greased 9×13-inch baking dish. Top with 1/2 cup breadcrumbs and 1/2 cup shredded parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake 10 more minutes until topping is golden. Tip: Ensure breadcrumbs are even for uniform browning.
- Serve: Let cool for 10 minutes, then garnish with optional parsley. Serve warm. Tip: Cooling helps the sauce set for easier serving.
FAQs: Your Questions Answered
Can I skip the baking step? Yes! Serve stovetop after mixing for a 40-minute meal; skip breadcrumbs and parmesan.
What are the health benefits? Spinach provides vitamins A, C; cheese offers protein and calcium; moderate butter keeps it balanced.
How do I know it’s done? Baked version has golden breadcrumbs after 20 minutes; sauce should be creamy and hot.
Can I prep for a party? Yes! Make sauce and pasta up to 2 days ahead; assemble and bake fresh.
Kid-friendly? Totally! Cheesy flavor appeals to kids; omit spinach or mustard for picky eaters.
Why is my sauce lumpy? Flour wasn’t whisked well. Whisk constantly when adding milk next time.
Gluten-free? Use gluten-free pasta, flour, and breadcrumbs; check cheeses.
How to store leftovers? Fridge for 5 days; reheat in microwave or oven. Freeze unbaked for 3 months; thaw before baking.