Breakfast & Brunch
This bacon pimento mac and cheese delivers restaurant-quality comfort with every forkful—where crispy bacon meets tangy pimento cheese in a velvety, melty embrace. The secret lies in slow-cooked bacon for maximum flavor and a roux-based sauce that stays creamy even after reheating.
I developed this recipe after craving something hearty yet elevated, and it’s become a weekend staple that disappears faster than you can say "cheese pull."
The magic happens in layers: smoky bacon bits lend depth, pimento peppers add a subtle heat and brightness, and sharp cheddar creates that signature stretchy texture we all love. You’ll start with perfectly cooked pasta, then build the sauce from scratch using a simple butter-flour base that prevents separation.
The result? A dish that’s rich enough to satisfy cravings but balanced enough for a weeknight dinner.
What sets this apart is the textural contrast—crispy bacon edges against tender pasta, with the cheese sauce clinging to every noodle. It’s the kind of mac and cheese that makes you pause mid-bite to appreciate the harmony of flavors.
Serve with a crisp green salad or garlic bread to round out the meal, or enjoy it as-is when you’re craving pure indulgence.
Ready in about 45 minutes, this recipe scales effortlessly for crowds or leftovers that reheat beautifully. The instructions walk you through every step—from browning the bacon to achieving that perfect cheese pull—so you’ll get foolproof results every time. Let’s get cooking!
Ingredients for bacon pimento mac and cheese
Six ingredients make this dish shine—smoky bacon, tangy pimento, and cheddar so sharp it melts perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Thick-Cut Bacon 🥓 | 1 ¼ lb | Applewood smoked for best flavor |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped, canned preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | For extra richness |
| Yellow Onion 🧅 | 1 whole | Diced, small preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
The bacon is non-negotiable here. Applewood smoked from Costco or your butcher shop is ideal—it’s the smoky backbone of this dish. Grab thick-cut slices, not the thin kind, because they crisp up better and hold their shape. If you can’t find applewood, hickory-smoked works too, but don’t skip the smoking—it’s what gives this dish that restaurant-quality depth. The cheddar? Block cheese is a must—pre-shredded gets clumpy and lacks that perfect melt. Look for sharp cheddar, not mild, and shred it yourself if you can. For the pimento olives, Goya or Vlassis are the brands I always reach for—they’ve got that perfect tang.
No applewood bacon? Regular bacon works in a pinch, but it won’t have the same depth of flavor. Short on pimento olives? Diced roasted red peppers add a similar brightness, though they lack that subtle heat. The roux is where the magic happens—don’t rush it. Cook the butter and flour until it’s a deep golden color, about 3-4 minutes, or it’ll taste raw. Fresh thyme is ideal, but if you’ve only got dried, use half the amount. The cayenne is optional, but trust me—just a pinch adds a layer of heat that makes this dish unforgettable. And if you’re worried about the dish being too rich, the sharp cheddar and pimento olives cut through the fat beautifully.
This reheats like a dream—better the next day, actually. Store leftovers in an airtight container for up to 5 days, or freeze portions for 3 months. I always make a double batch because it disappears so fast. The bacon bits crisp up again when reheated, and the cheese sauce stays luscious. If you’re prepping ahead, cook the pasta al dente, then toss it with a little olive oil to prevent sticking. The sauce can be made a day in advance and reheated gently on the stove—just add a splash of milk to loosen it up if needed.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Cook the bacon right in the same pan you’ll melt the cheese—crispy edges, no extra cleanup. Just toss in the olives and pasta, stir, and let the oven do the work. (Yes, even on a Tuesday night.)
- Craving-Worthy Combo: The smoky bacon and briny olives cut through the richness of the sharp cheddar like a dream team. That first bite? Creamy, salty, tangy—it’s the kind of flavor that makes you forget to pace yourself. Honestly, I’ve burned toast trying to wait for it to cool.
- Leftover Goldmine: This mac reheats like a champ—better the second day, if you ask me. The bacon stays crispy (if you’re careful), and the cheddar gets even gooier. Pack it for lunches or freeze portions for lazy days. My kids fight over the leftovers, and that’s the real test.
- Budget-Friendly Luxury: Thick-cut bacon and sharp chedddar might sound fancy, but this recipe stretches them far. A single batch feeds four, and the olives add depth without breaking the bank. It’s my go-to when I want something indulgent but won’t drain my wallet. (Between us, it’s also my “I deserve this” dinner.)
Step-by-step instructions for bacon pimento mac and cheese
Here's how to create the ultimate creamy, smoky mac and cheese with crispy bacon and tangy olives.
🍳 Step 1: Cook the Bacon and Prepare the Base
Start by lining a baking sheet with parchment paper and placing the 1.25 lb thick-cut bacon in a single layer. Cook in a 400°F oven for 20-25 minutes until crispy, flipping halfway. Transfer the bacon to paper towels to drain, leaving the fat in the pan. This smoky bacon fat will infuse our entire dish.
While the bacon cooks, dice the 1 whole yellow onion into small pieces and mince the 3 cloves garlic. Set them aside for later. Once the bacon is done, chop it into ½-inch pieces and set aside. Save the bacon fat in the pan—we'll use it to build flavor. This step creates the smoky foundation that makes this mac and cheese truly special.
🍳 Step 2: Make the Creamy Cheese Sauce
In a large skillet over medium heat, melt the 0.5 cup unsalted butter until foamy. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Lower the heat to medium-low and sprinkle in the 0.5 cup all-purpose flour, stirring constantly for 1-2 minutes until it forms a smooth roux. Gradually whisk in the 2 cups whole milk and 0.5 cup heavy cream, letting the mixture thicken before adding more. Once all the liquid is incorporated, stir in the 2 cups shredded sharp cheddar cheese until fully melted and smooth.
🍲 Step 3: Cook the Pasta and Combine
Bring a large pot of salted water to a boil and cook the 1.5 lb elbow macaroni until al dente—about 2 minutes less than package instructions. Drain the pasta, reserving 1 cup of pasta water, and add it to the cheese sauce. Stir in the chopped 0.5 cup pimento-stuffed green olives and the ½-inch bacon pieces, mixing well to combine.
Season the mixture with 1.5 tsp kosher salt, 0.5 tsp ground black pepper, 0.25 tsp cayenne pepper, and 0.5 tsp dried thyme. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy, coatable consistency. This step ensures every bite has that perfect balance of cheesy richness and smoky crunch.
🔥 Step 4: Bake Until Bubbly and Golden
Transfer the mac and cheese to a 9x13-inch baking dish and spread it evenly. Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown and bubbly. Watch closely to prevent over-browning—you want crispy edges without burning.
Let the mac and cheese rest for 5 minutes before serving. This resting time allows the sauce to thicken slightly and the flavors to meld together. The result should be a creamy, comforting dish with crispy bacon, tangy olives, and a perfectly golden crust—every bite delivers that smoky-spiced crunch you're craving.
Pro Tips For Making Bacon Pimento Mac And Cheese
- CUT BACON IN HALF: Thick-cut bacon takes forever to crisp—no one has time for that. Slice each strip in half lengthwise before cooking; it renders faster, gets crispier, and you’ll still get those perfect chewy ends. (Yes, even if you’re impatient like me.)
- SALT THE PASTA WATER: I used to skip this, thinking the cheese would add enough salt. Wrong. The pasta needs flavor before it hits the sauce. Add 1½ tablespoons of salt to the boiling water—it’ll taste like a restaurant dish, not a sad, bland afterthought.
- CHOP OLIVES FINELY: Big olives? No thanks. Roughly chop the pimento-stuffed olives into tiny pieces—about ¼-inch cubes—so they distribute evenly and melt into the cheese instead of sitting like awkward landmines. (Your mouth will thank you.)
- MIX IN BACON LAST: Toss the crispy bacon in at the very end, just to warm through. If you add it earlier, it’ll soften into greasy bits and ruin the texture. Keep it separate until the last 30 seconds, then fold it in like you’re tucking in a lazy cat.
Serving suggestions for this bacon pimento mac and cheese
Crispy Bacon Garnish
Top your mac and cheese with extra crispy bacon bits right before serving—this adds that irresistible crunch. I like to crisp up an extra ¼ lb of bacon in the oven alongside the first batch, then sprinkle it on top.
For a smoky aroma boost, lightly toast 1 tsp smoked paprika and mix it into the extra bacon bits before sprinkling. 🥓
Fresh Herb Finish
Brighten the dish with fresh chopped chives or parsley—just 2 tbsp adds a fresh, vibrant contrast to the rich flavors. I prefer chives because their mild onion flavor complements the pimento and cheddar beautifully. Garnish right before serving so the herbs stay fresh and crisp.
Bread Crumb Crust
For a restaurant-style finish, create a breadcrumb topping. Mix ½ cup panko breadcrumbs with 2 tbsp melted butter and 1 tsp garlic powder, then sprinkle over the baked mac and cheese during the final 5 minutes of baking. This adds a crispy, buttery crust that everyone will love. 🌟
Side Salad Pairing
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp Dijon mustard, and a pinch of salt.
Add ¼ cup toasted walnuts for crunch and texture—it’s a refreshing contrast to the creamy mac and cheese.
Garlic Bread Companion
No mac and cheese meal is complete without garlic bread! Toast a baguette with 4 tbsp softened butter, 2 minced garlic cloves, 1 tsp dried parsley, and a pinch of salt.
Bake at 375°F for 8-10 minutes until golden and crispy. The garlic flavor ties into the dish beautifully. 🍞
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, combine all ingredients in a large pot over low heat and stir constantly for 5-7 minutes until creamy. Add reserved pasta water as needed to reach your desired consistency. The texture will be slightly less crispy on top, but still delicious. This method works great for quick weeknight meals when you don't have time to bake.
What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, cover with a damp paper towel and warm in the microwave for 2-3 minutes at 50% power, stirring halfway. For best results, transfer to an oven-safe dish and bake at 350°F for 15-20 minutes until bubbly and heated through. The bacon bits will crisp up again!
Can I use a different type of cheese?
While sharp cheddar is ideal, you can substitute with Monterey Jack for a milder flavor or Gruyère for extra nutty depth. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting. If you want to keep the pimento flavor but change the cheese, try Gouda for a caramel-like sweetness that pairs beautifully with the smoky bacon.
Why did my cheese sauce get grainy?
Grainy texture usually means the cheese didn't melt completely. This happens when you add cheese too quickly or use cold ingredients. To fix it, stir in the cheese 1 tbsp at a time over low heat until fully melted. For future batches, make sure your butter is fully melted before adding flour, and always use cold milk to gradually temper the cheese. The roux should be smooth and golden before adding any cheese.
How can I make this dish vegetarian?
Swap the bacon for crispy smoked paprika-seasoned chickpeas or smoked tofu crumbles. Use vegetable broth instead of milk for the roux, and add 1 tbsp nutritional yeast for a cheesy flavor. The pimento olives will still provide that tangy kick, and you can use vegan cheddar shreds if available. The texture will be slightly different but still satisfying!