Macaroni and cheese that’s made with 3 types of cheese including garlic and herb goat cheese, that has a delicious light earthy flavor.  And for the topping, crispy pieces of bacon…a match made in heaven.

Macaroni and Cheese with Bacon

This macaroni and cheese is made with 3 types of cheese, sharp cheddar, mozzarella and a soft garlic and herb goat cheese.

What really sets this macaroni and cheese apart from others is the garlic and herb goat cheese because it gives the dish a slightly earthy taste that’s decadent and rich.

I buy this garlic herb goat cheese in a small 4-ounce package at Walmart in their speciality cheese section that’s generally located by the produce department.

The label on this goat cheese says “Chèvre” which is its French name that means “goat” and “goat cheese”.

Macaroni and Cheese in Pan

And the texture of this goat cheese is fairly soft so when added to the cheese sauce for this recipe, it almost immediately thickens up the sauce to a creamy texture.

Macaroni and Cheese with Bacon

In this recipe, the macaroni and cheese is made on the stovetop and it’s best when served warm, right after it’s made so that it’s thick and creamy.

 

And what better way to top this mac and cheese off than small crispy pieces of bacon. 

Macaroni and Cheese with Bacon

The combination of flavors taste wonderful together.

Here are more macaroni and cheese recipes you may like “Sloppy Joe Macaroni and Cheese“, “Easy Macaroni and Cheese with Cavatappi Pasta“, and “Macaroni and Cheese with Green Chiles“.

Let’s check out the ingredients.

Macaroni and Cheese Ingredients

For the Pasta – Elbow macaroni, water for boiling, and salt

Macaroni and Cheese – Butter, flour, half & half, milk, garlic herb goat cheese, mozzarella cheese, sharp cheddar cheese, salt and cooked elbow macaroni

Frying bacon in pan

Topping – Small pieces of crispy bacon

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Bacon:

Cooking bacon in pan

Cut 5 pieces of bacon into small pieces.

In a small to medium-size skillet, add the pieces of bacon.

Cooking bacon in pan

Periodically stir the bacon…

Cooking bacon in pan

…so that both sides of the pieces of bacon are cooked through.

Frying bacon in pan

Continue cooking the bacon (stirring as needed) until the pieces are crispy.

Remove the skillet from the heat and transfer the cooked bacon onto a paper towel-lined plate.

Set aside.

For the Macaroni:

Add salt to water in pan

Heat a pot of water on medium heat and add salt.

Add pasta to water in pot

Once the pot of water starts to boil, turn the heat down to a low boil and carefully add the elbow macaroni.

Stir pasta in pot

Stir the macaroni just in case some of the pasta sticks together.

Cooking macaroni in pot

Boil the pasta according to package instructions until it’s cooked JUST BEFORE AL-DENTE (firm to the bite).

Macaroni in Colander

Drain the pasta in a colander and reserve some of the pasta water (to add to the cheese sauce if the sauce gets too thick).

Don’t rinse the pasta (the starch on the pasta helps the sauce adhere to it).

For the Cheese Sauce:

While the pasta is cooking, start making the cheese sauce.

Melt butter in pan

In a large pot or deep skillet, add butter.

Melt butter in pan

Heat the pan on low to medium heat…

Add flour to butter in pan

…when the butter is melted…

Add flour to butter in pan

…add flour to the pan.

Stir flour butter in pan

Continuously stir the flour and butter mixture…

Stir flour butter in pan

Stir flour butter in pan

Stir flour butter in pan

…keep stirring…

Stir flour butter in pan

until the mixture is smooth.

Pour milk in pan

To the pan, add milk…

Pour cream in pan

…and half & half.

Stir cream in pan

Stir together.

Add salt to pan

Then add salt…

Add goat cheese to pan

…and goat cheese.

Add goat cheese to pan

Stir cream in pan

Stir together.

Add cheese to sauce in pan

Next, add shredded mozzarella cheese…

Cheese in sauce in pan

…and shredded sharp cheddar cheese.

Stir cheese sauce in pan

Stir together…

Stir cheese sauce in pan

Stir cheese sauce in pan

…until the cheese sauce is smooth.

TIP – If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.

For the Macaroni and Cheese:

Add macaroni to pan

Before adding the pasta to the pan, if some of the pasta is sticky, give it a super quick rinse with as little water as possible.

Stir macaroni on pan

Add the pasta to the cheese sauce and gently stir until the pasta is coated.

Macaroni and cheese in pan

Do a quick taste test…

Macaroni and Cheese in pan

…to see if more salt is needed.

Macaroni and Cheese in pan

Serve right away while the macaroni and cheese is warm and creamy.

Macaroni and Cheese with Bacon

Transfer the macaroni and cheese to serving dishes…

Macaroni and Cheese with Bacon

and top with pieces of crispy bacon.

Macaroni and Goat Cheese with Bacon

Then…

Macaroni and Cheese with Bacon

…it’s time to dig in…

Macaroni and Cheese with Bacon

Macaroni and Cheese with Bacon

…and enjoy each and every bite.

Macaroni and Cheese in Pan

Thank you so much for stopping by CCC!

More Recipes with Pasta You May Like:

Fideo Pasta and Chicken One-Skillet Meal

Italian Sausage and Radiatore Pasta One-Skillet Meal

Linguine with Tomato Cream Sauce

Spaghetti with Marinara Sauce and Sautéed Mushrooms with Wine

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Macaroni and Cheese with Bacon

Creamy Stovetop Macaroni and Cheese with Herb Goat Cheese

This rich and creamy macaroni and cheese made with 3 types of cheese and topped with crispy bacon, makes a decadent side or main dish.
5 from 1 vote

Ingredients

For the Bacon Topping:

  • 5 slices of bacon, cut into small pieces (or more slices of bacon if preferred)

For the Pasta:

  • 1-1/2 cups dry elbow macaroni cooked (per package instructions) just before al-dente; reserve some of the pasta water
  • Water for boiling
  • 4 dashes salt (for the water)

For the Cheese Sauce:

  • 3 tablespoons butter (salted or unsalted)
  • 3 tablespoons all-purpose flour
  • 1 cup milk set the milk on the counter for about 5 minutes before using so it's at room temperature
  • 1 cup half and half set the half and half on the counter for about 5 minutes before using so it's at room temperature
  • 1/4 teaspoon salt or salt to taste
  • 1 package (4 ounces) garlic and herb goat cheese (Chèvre)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • Reserved pasta water use if needed (if the cheese sauce becomes too thick)

For the Macaroni and Cheese:

  • Cheese sauce
  • Cooked macaroni (not rinsed) cooked just before al-dente
  • Salt to taste
  • Crispy small pieces of bacon

Instructions

For the Bacon Topping:

  • Cut 5 pieces of bacon into small pieces. In a small to medium-size skillet, add the pieces of bacon.
  • Periodically stir the bacon so that both sides of the pieces of bacon are cooked through. Continue cooking the bacon (stirring as needed) until the pieces are crispy.
  • Remove the skillet from the heat and transfer the cooked bacon onto a paper towel-lined plate. Set aside.

For the Pasta:

  • Heat a pot of water on medium heat and add salt. Once the pot of water starts to boil, turn the heat down to a low boil and carefully add the elbow macaroni.
  • Stir the macaroni just in case some of the pasta sticks together. Boil the pasta according to package instructions until it's cooked JUST BEFORE AL-DENTE (firm to the bite).
  • Drain the pasta in a colander and reserve some of the pasta water (to add to the cheese sauce if the sauce gets too thick).
    Don't rinse the pasta (the starch on the pasta helps the sauce adhere to it).

For the Cheese Sauce:

  • While the pasta is cooking, start making the cheese sauce.
  • In a large pot or deep skillet, add butter. Heat the pan on low to medium heat. When the butter is melted, add flour to the pan.
  • Continuously stir the flour and butter mixture. Keep stirring until the mixture is smooth.
  • To the pan, add milk and half & half. Stir together. Then add salt and goat cheese. Stir together.
  • Next, add shredded mozzarella and sharp cheddar cheese. Stir together until the sauce is smooth.
  • If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.

For the Macaroni and Cheese:

  • Before adding the pasta to the pan, if some of the pasta is sticky, give it a super quick rinse with as little water as possible.
  • Add the pasta to the cheese sauce and gently stir until the pasta is coated. Do a quick taste test to see if more salt is needed.
  • Serve right away while the macaroni and cheese is warm and creamy.
  • Transfer the macaroni and cheese to serving dishes and top with pieces of crispy bacon.

Notes

TIP:

  • If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.