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A large cast iron skillet filled with creamy, bubbling baked macaroni and cheese made with penne pasta, topped with crispy bacon pieces and fresh parsley.

Best Cast Iron Baked Mac and Cheese with Bacon

A wildly creamy, upgraded macaroni and cheese baked in a cast iron skillet with sharp cheddar, Gruyère, a crispy panko topping, and savory bacon.
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Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz 1.5 lbs penne, rigatoni, or elbow pasta
  • 2 tbsp olive oil
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 3 1/2 cups whole milk warmed
  • 2 1/2 cups white cheddar cheese freshly shredded
  • 1 cup Gruyère cheese freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 slices thick-cut bacon cooked and crumbled, divided
  • 1 1/2 cups white cheddar cheese for topping
  • 1 cup panko breadcrumbs for topping
  • 4 tsp melted butter for topping
  • Fresh parsley minced, for garnish

Equipment

  • Large 12-inch cast iron skillet
  • Large pot for boiling pasta
  • Saucepan for cheese sauce
  • Whisk

Method
 

  1. Boil the pasta in salted water until firm but not hard (5-7 minutes). Drain, rinse briefly, toss with olive oil, and set aside.
  2. Preheat the oven to 375°F (190°C).
  3. In a large saucepan, melt the 6 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
  4. Gradually whisk the warm milk into the roux. Cook and stir for 3-4 minutes until the sauce has thickened smoothly.
  5. Remove the saucepan from the heat. Stir in the 2.5 cups of white cheddar and 1 cup of Gruyère until completely melted. Stir in the salt and pepper.
  6. Combine the cheese sauce, cooked pasta, and half of the crumbled bacon. Pour the mixture into a large cast iron skillet.
  7. In a small bowl, mix the remaining 1.5 cups of white cheddar, panko breadcrumbs, and melted butter. Sprinkle evenly over the pasta.
  8. Bake for 20 minutes until the sauce is bubbling and the topping is golden brown.
  9. Garnish with the remaining bacon and fresh parsley. Let rest for 5 minutes before serving.

Notes

Cheese Quality: Do not use pre-bagged shredded cheese; the anti-caking starches will ruin the smooth texture of the sauce.