Manchego Mac and Cheese with Bacon and Cracker Crumb Topping is delicious and easy to make for dinner. Only 10 minutes prep time and 30 to make the cheese sauce, cook the pasta, mix and bake.
Luscious, decadent, mouthwatering, and irresistible. This Manchego Mac and Cheese with Bacon and Cracker Crumb Topping is true comfort food that will make you sooooo happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego cheese. On top, crispy crunchy, indulgent bacon cracker crumb topping for texture and even more flavor!
My daughter created a similar recipe while we played Chopped at home one night. That was the inspiration for this recipe!
Easy Ingredients for Bacon Mac and Cheese
The great thing about this macaroni cheese recipe is that you can always have the ingredients on hand in your pantry and your freezer! First, I didn’t use macaroni (elbows), I used fettuccine. You can use any pasta that you have on hand. The pasta, cornstarch, and bouillon are on hand in the pantry.
Manchego Cheese
Manchego is a sheep’s milk cheese originating in Spain with a buttery and nutty flavor. You can find it at any grocery store sold in wedges. You can ask your grocery deli department if they will shred it for you or you can do so with a grater at home. I used both Manchego cheese and sharp cheddar in this recipe as the combination works well for a full rounded cheesy flavor.
Time Saving Tip
To save time, the cheese can be shredded and stored in the freezer as well as the bacon. So even if you can’t get to the store, you can still make this Bacon Manchego Mac and Cheese!
Click here for more freezer food storage tips with my printable cheat sheet with 10 Freezer Hacks to make easy dinners!
A Little Bacon Goes a Long Way!
After getting my Certification in Nutrition and Healthy Living, I started to look into foods that had reputation for being “bad” for you. Bacon has a reputation for being unhealthy because of the fat and cholesterol. Of course, if you are eating tons of bacon everyday, it can of course be unhealthy. But, as with any food, moderation is extremely important. If you eat a small amount of bacon, it is not necessarily “bad” for you*. A small serving of bacon, for example 1.2oz or 1-2 slices depending on the cut, is about 70 calories and 5-7g of fat.
AND a little bacon goes a long way! I love to use bacon in recipes where a little bit can completely infuse an entire dish. Whether it’s a sauce, a stew, or soup, bacon can take the flavor from good to great with just a little bit! In this Bacon Man and Cheese recipe, I only used 2oz in the entire recipe! But I crumbled it up and added it to the sauce from the start so the smokey flavor would infuse all of the cheesy goodness. THEN, I used the bacon fat to crisp up the cracker topping! Only 5g of fat from the Bacon in this dish.
Here are 3 more delicious bacon-in-moderation recipes to try. First, a delicious full meal with this Chicken, Brussels Sprouts, and Bacon. Next, an irresistible and easy main dish, Awesome Oven Fried Chicken Breasts with Bacon Crumbs! Finally, a creamy and velvety side dish, Barley Recipe with Bacon and Gruyere.
**You should consult your doctor or nutritionist for any dietary changes or questions.**
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
No Fancy Equipment for this Mac and Cheese
You need (1) a large pasta pot (2) a baking dish and (3) a medium-size frying pan (8″ or similar size is good).
For the baking dish, I love to use a deep loaf dish vs. a casserole dish. The pasta and sauce stay thicker and creamier vs. drying out in a thinner layer. I used a ceramic 1 pound loaf dish that was 10″x 5″x 3.5″. You could also use an 8″x 8″ baking dish.
Time Saving Prep-Ahead Steps
We are all busy and making dinner during the week can be stressful. Here are the steps you prepare in the day(s) in advance. (See the recipe below for more details)
In terms of prep-ahead, you can certainly make this entire dish and reheat it later. However, I recommend just prepping the ingredients and eating it right after you make it, when it’s creamiest. Once it goes into the fridge, the pasta soak up the sauce.
You can prep ahead the cheeses, the bacon, crackers, and the parsley. You can even cook up the bacon bits and the cracker crumb topping.
Shred the manchego cheese and sharp white cheddar cheese.
Chop the parsley. Crush the crackers.
Dice the bacon. Since I use only a little bit of bacon at a time, I store mine in the freezer. I can then cut off just the amount I need across all slices and put the rest back in the freezer!
Preheat a medium (about 8″) frying pan. Add the diced bacon over medium heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.
Time-Saving Tip! – You can make the bacon in advance and save it in the refrigerator. Save the bacon fat separately to save for the cracker crumbs or make those ahead as well and save separately, then gently toast up in a pan before serving.
To the bacon fat still left in the pan, add a tablespoon of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.
Cook Your Manchego Mac and Cheese
I realize that this recipe is called ‘Mac’ and Cheese. I used Fettuccine because my daughters love it. While Italian grandmothers are probably rolling in their graves, I do break this pasta in half. Frankly, it’s just easier for me to cook than trying to cook and easier for the kids to eat in smaller pieces.
Boil the pasta in a large pot of water with a splash of Olive Oil and a pinch of salt. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
Make the cornstarch slurry by mixing the cornstarch into the cold milk.
Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
Whisk in the shredded cheeses and stir until it is completely combined and smooth.
Add in the cooked pasta and mix to combine. Taste for seasoning and add salt and black pepper as needed.
Pour the pasta and cheese sauce into a baking dish that is either loaf size 10″ x 5″ x 3.5″ or 9″ x 9″ x 2″ or similar. Add the cracker crumbs on top.
Bake in the oven for 10 minutes just for the topping to get extra crispy.
ENJOY! 😍 Carrie
Manchego Mac and Cheese Recipe FAQS
For this recipe, since you will only use a little bit of bacon, you want to get the good stuff. I like center cut smoked or maple smoked pork bacon. Be sure to look for uncured or nitrate-free bacon. Cured bacon is soaked in nitrates to preserve it before smoking it. However, there are many brands now that offer a more natural option without toxins, such as nitrates.
You can, but freshly shredded will melt better. The store-bought, pre-shredded cheeses have include other anti-stick ingredients that prevent a smooth melt.
I used 1% milk and it tasted delicious. If you want an even creamier cause, whole milk, half and half, or even heavy cream will do that.
You can freeze mac and cheese for up to 3 months in an airtight container or bag. Before reheating it, thaw it in the fridge the night before. Once thawed, place the mac and cheese in a baking dish and bake covered in a 350 F degrees oven for 45 minutes. Put fresh cracker crumbs or breadcrumbs on top, then bake for a final 10 minutes uncovered.
Manchego Mac and Cheese with Bacon and Cracker Crumbs
This Manchego Mac and Cheese with bacon will make you so happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego. On top, crispy crunchy, indulgent bacon fat cracker crumbs!
Ingredients
- 2 oz Bacon
- 10 oz Dry Fettuccine Pasta, broken in half
- 6 oz Cheddar Cheese, shredded (I used sharp white cheddar)
- 2 oz Manchego Cheese, shredded
- 1 tablespoon Cornstarch
- ¼ cup Milk (I used 1%)
- 1 cup Water (use the pasta water after pasta cooks)
- 18-20 Butter crackers, crushed (I used Ritz)
- 1 tablespoon Italian Parsley, chopped
Instructions
Prep Ahead Steps
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Shred the manchego cheese and cheddar cheese
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Chop the parsley. Crush the crackers. Dice the bacon.
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Preheat a medium (about 8") frying pan. Add the diced bacon on medium heat. Stir so that the bacon doesn't burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.
-
To the bacon fat still left in the pan, add a tablespoon of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.
Cook your Bacon Mac and Cheese
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Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it all is immersed in the water and doesn't stick it itself. Boil the pasta until al dente. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
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Make the cornstarch slurry by mixing the cornstarch into the cold milk.
-
Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
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Whisk in the shredded cheeses and stir until it is completely combined and smooth.
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Add in the cooked pasta and mix to combine. Pour the pasta and cheese sauce into a baking dish that is either loaf size 10" x 5" x 3.5" or 9" x 9" x 2". Add the cracker crumbs on top.
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Bake in the oven for 10 minutes just for the topping to get extra crispy.
Linger says
What a creative and FANTASTIC game to play with your kids. And it really is so impressive that your daughter came up with this recipe all by herself. Like mother, like daughter. Thanks so much for sharing.
Ms. D says
The cheddar cheese that you used looked like white cheddar & was it sharp? BTW I always buy blocks of cheese & grate myself, who needs the extra fillers that store bought pre-grated has?
Carrie Tyler says
Hi Delores,
Thank you for the question! I have updated the recipe to specify that, yes, I used sharp white cheddar. Any cheddar will work, but I like to keep the creamy-color of the Manchego and love the rich flavor from sharp cheddar.
Carrie