Avocado Bacon Mac and Cheese (Printable Version)

Creamy cheddar mac and cheese topped with crispy bacon and fresh avocado for a rich, indulgent twist on comfort food.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp salt

→ Add-ins

11 - 6 slices bacon, chopped
12 - 2 ripe avocados, diced
13 - 2 tbsp fresh chives, finely chopped
14 - Juice of 1/2 lemon

# Directions:

01 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
02 - Cook chopped bacon in a large skillet over medium heat for 6-8 minutes until crispy. Transfer to paper towels to drain, reserving 1 tablespoon of rendered fat.
03 - Melt butter with reserved bacon fat in a large saucepan over medium heat. Whisk in flour and cook constantly for 1 minute to form a smooth paste.
04 - Gradually whisk milk into the roux until fully incorporated. Simmer for 2-3 minutes, stirring frequently, until sauce thickens slightly.
05 - Stir in cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Continue whisking until all cheese melts completely and sauce becomes velvety smooth.
06 - Add cooked macaroni and half the crispy bacon to the cheese sauce. Fold gently until every piece of pasta is evenly coated.
07 - Gently fold diced avocado and lemon juice into the mac and cheese, being careful not to mash the avocado.
08 - Plate immediately, garnishing with reserved bacon and fresh chives. Serve while hot for optimal texture and flavor.

# Expert Tips:

01 -
  • The way cool avocado tames hot, gooey cheese sauce feels like discovering a secret flavor combination your taste buds didn't know they needed
  • Bacon fat in the roux is the kind of professional kitchen trick that makes people ask what's different about your mac and cheese
  • This comes together in 40 minutes flat but tastes like you spent all day in the kitchen
02 -
  • Adding avocado to hot pasta will warm it slightly but shouldn't make it mushy if you fold it in gently at the very end
  • The sauce thickens as it sits, so if you're reheating leftovers, stir in a splash of milk to bring it back to life
  • Folding avocado in instead of stirring creates these gorgeous green streaks that make the dish look incredible
03 -
  • Reserving that tablespoon of bacon fat is non-negotiable—it's what makes this version taste like something from a fancy restaurant instead of Tuesday night dinner
  • Room temperature ingredients are your best friend for smooth sauce that doesn't separate into an oily mess

Go Back