Manchego Mac and Cheese with Bacon and Cracker Crumbs

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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

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