There’s something magical about combining comfort foods into one spectacular dish. As someone who’s spent years perfecting pasta recipes, I can confidently say that this macaroni and cheese pie with a woven bacon lattice top is the ultimate crowd-pleaser. It transforms the beloved classic mac and cheese into an impressive centerpiece that’s perfect for family gatherings, potlucks, or when you simply want to elevate your dinner game.
In this article, I’ll walk you through creating this showstopper step-by-step. The crispy, savory bacon lattice creates a stunning presentation while adding a smoky contrast to the creamy, cheesy pasta beneath. Trust me—once you’ve mastered this recipe, it will become your new signature dish.
Why This Recipe Works
Before diving into the ingredients and method, let’s talk about why this particular recipe creates magic on your plate:
- The pasta is slightly undercooked before baking, ensuring it doesn’t turn mushy in the oven
- A combination of cheeses creates depth of flavor and the perfect melt factor
- The roux-based sauce stays creamy and doesn’t separate when baked
- The bacon lattice adds texture contrast and creates a beautiful presentation
- A cast iron skillet conducts heat evenly and gives a crisp edge to the mac and cheese
This isn’t just another internet recipe—it’s one I’ve refined over dozens of attempts to get every element just right. The result is a dish that balances creaminess, texture, and visual appeal for a truly memorable meal.
Essential Ingredients
For the mac and cheese base:
- 1 pound (454g) elbow macaroni
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (35g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1 cup (240ml) heavy cream
- 4 cups cheese blend (see cheese selection table below)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
For the bacon lattice:
- 12-16 slices bacon (depending on skillet size)
Cheese Selection Guide
The cheese combination you choose will dramatically impact the final flavor profile. Here’s my recommended cheese blend table based on different flavor preferences:
| Cheese Type | Amount | Flavor Contribution | Melting Properties |
|---|---|---|---|
| Sharp Cheddar | 2 cups (226g) | Bold, tangy base flavor | Good meltability with slight oil separation |
| Gruyère | 1 cup (113g) | Nutty, complex flavor | Excellent smooth melt, adds stringiness |
| Fontina | 1/2 cup (57g) | Mild, buttery notes | Exceptional melt with no graininess |
| Parmesan | 1/2 cup (45g) | Savory, umami punch | Adds depth rather than melt, enhances texture |
Note: For a milder flavor profile, substitute mild cheddar for sharp and use mozzarella in place of Gruyère.
Equipment Needed
For best results, gather these tools before starting:
- 10-12 inch cast iron skillet (for even cooking and serving presentation)
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Whisk
- Measuring cups and spoons
- Box grater for cheese (freshly grated melts better than pre-shredded)
- Colander for draining pasta
The Perfect Pasta Base
The foundation of any great mac and cheese pie is, naturally, the pasta. Here’s how to get it just right:
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt per quart of water.
- Add the macaroni and cook for exactly 2 minutes less than the package directions suggest. This undercooking is crucial as the pasta will continue to cook in the oven.
- Drain thoroughly but do not rinse—the starchy exterior helps the sauce adhere better.
- Toss the hot pasta with a small amount of olive oil to prevent sticking if you’re not immediately combining it with the sauce.
Pro tip: Reserve 1/2 cup of the pasta cooking water. The starchy water can help thin your cheese sauce if it becomes too thick without diluting the flavor.
Creating the Ultimate Cheese Sauce
The cheese sauce is where many mac and cheese recipes fall short, resulting in grainy or separated sauces. My foolproof method ensures a silky, flavorful sauce every time:
- In a medium saucepan over medium heat, melt the butter until foaming subsides.
- Add the flour and whisk continuously for 1-2 minutes until it forms a blonde roux. This cooking step removes the raw flour taste without darkening the sauce.
- Gradually add the warmed milk and cream, whisking constantly to prevent lumps from forming.
- Continue cooking the sauce for 5-7 minutes, whisking frequently, until it thickens enough to coat the back of a spoon.
- Reduce heat to low and add the cheese in small handfuls, whisking until completely melted before adding more.
- Stir in the Dijon mustard, cayenne (if using), garlic powder, onion powder, and nutmeg.
- Season to taste with salt and freshly ground black pepper.
Chef’s note: Never boil the sauce after adding cheese—this can cause the proteins to seize and create a grainy texture.
Troubleshooting Cheese Sauce Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Grainy sauce | Added cheese to sauce that was too hot | Remove from heat completely before adding cheese |
| Oily separation | Added cheese too quickly | Add cheese in small amounts, whisking well between additions |
| Too thick | Too much flour or reduced too long | Add reserved pasta water or warm milk to thin |
| Too thin | Insufficient cooking time | Continue simmering or add a small amount of additional cheese |
| Bland flavor | Inadequate seasoning | Add more salt, a dash of hot sauce, or additional mustard |
Assembling Your Mac and Cheese Pie
Now comes the fun part—bringing it all together:
- Preheat your oven to 375°F (190°C).
- Grease a 10-12 inch cast iron skillet with butter or cooking spray.
- Combine the cooked macaroni with the cheese sauce, folding gently to coat every noodle without breaking them.
- Pour the macaroni and cheese mixture into the prepared skillet, spreading it evenly.
- For extra cheesiness, sprinkle an additional 1/2 cup of shredded cheese over the top.
Creating the Bacon Lattice Topping
The bacon lattice is what transforms this from “just another mac and cheese” into an Instagram-worthy masterpiece:
- Lay out half the bacon slices parallel to each other on a cutting board, barely touching.
- Fold back every other slice halfway.
- Place a strip of bacon perpendicular to the folded slices.
- Return the folded strips to their original position, now overlapping the perpendicular strip.
- Fold back the alternate strips and place another perpendicular strip.
- Continue this pattern until you’ve created a woven lattice that will cover your skillet.
- Carefully transfer the entire lattice to cover the mac and cheese in the skillet.
Pro tip: If the bacon is too stiff to work with, let it sit at room temperature for 15-20 minutes to become more pliable, or partially cook it in the microwave for 1 minute before creating the lattice.
Common Lattice Problems and Solutions
| Issue | Solution |
|---|---|
| Bacon tears when weaving | Use room temperature bacon or partially cook it first |
| Lattice is too small | Stretch slightly when placing on pie, or overlap ends of bacon strips |
| Bacon shrinks too much during cooking | Ensure strips slightly overlap when raw to account for shrinkage |
| Ends won’t stay in place | Tuck edges down alongside the skillet wall |
Baking to Perfection
The final step is baking your creation to golden, bubbling perfection:
- Place the skillet in the preheated oven and bake for 25-30 minutes.
- Check after 20 minutes—if the bacon is browning too quickly, cover loosely with foil.
- The pie is done when the cheese sauce is bubbling around the edges and the bacon lattice is crispy and browned.
- Remove from the oven and let stand for 10-15 minutes before serving. This resting period allows the sauce to set slightly, making it easier to slice.
Temperature guide: For softer, creamier mac and cheese, aim for an internal temperature of 160°F (71°C). For a firmer consistency that holds its shape when sliced, cook to 165-170°F (74-77°C).
Serving Suggestions
This showstopper deserves proper accompaniments:
- A crisp green salad with acidic vinaigrette to cut through the richness
- Roasted broccoli or Brussels sprouts for vegetable contrast
- Homemade artisan bread for soaking up extra cheese sauce
- Pickled vegetables like red onions or jalapeños for a tangy counterpoint
- Fresh fruit like sliced apples or pears for a sweet palate cleanser
I find that serving this pie directly in the cast iron skillet creates the most dramatic presentation. Place the hot skillet on a wooden board with a trivet underneath to protect your table.
Make-Ahead and Storage Tips
This pie is perfect for planning ahead:
Make-ahead options:
- Prepare the mac and cheese base up to 2 days ahead, refrigerate, and add the bacon lattice just before baking.
- Assemble the entire dish including the bacon lattice up to 24 hours ahead, cover with plastic wrap and refrigerate. Allow to sit at room temperature for 30 minutes before baking.
Storage instructions:
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results when reheating, add a splash of milk and cover with foil before warming in a 350°F (175°C) oven until heated through.
- Avoid microwaving if possible as it can make the bacon soggy and cause the sauce to separate.
Variations to Try
While the classic version is incredible, here are some inspired variations:
Flavor Combinations Table
| Theme | Cheese Blend | Additional Ingredients | Bacon Replacement Option |
|---|---|---|---|
| Southwest | Cheddar, Pepper Jack, Monterey Jack | Roasted green chiles, corn, black beans | Chorizo slices |
| Italian | Mozzarella, Provolone, Parmesan | Sun-dried tomatoes, basil, Italian herbs | Prosciutto or pancetta |
| French Onion | Gruyère, Comté, Emmental | Caramelized onions, thyme | Keep bacon or use ham |
| Buffalo | Cheddar, Blue cheese, Monterey Jack | Buffalo sauce, celery, carrots | Keep bacon or use crispy chicken skin |
| Mediterranean | Feta, Mozzarella, Parmesan | Spinach, artichokes, olives | Thin sliced lamb bacon |
Nutrition Information
For those tracking nutritional content, here’s an approximate breakdown per serving (assuming 8 servings per pie):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 620 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 38g |
| Saturated Fat | 21g |
| Cholesterol | 105mg |
| Sodium | 890mg |
| Fiber | 1.5g |
| Sugar | 4g |
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Q: Can I make this with a different pasta shape? A: Absolutely! While elbow macaroni is traditional, shells, cavatappi, or fusilli work beautifully. Just be sure to adjust the cooking time accordingly and still undercook slightly before baking.
Q: How can I make this vegetarian? A: For a vegetarian version, substitute the bacon lattice with a crunchy breadcrumb topping. Mix 1 cup of panko breadcrumbs with 3 tablespoons of melted butter, 1/2 cup of grated Parmesan, and herbs of your choice. Sprinkle over the top before baking.
Q: My cheese sauce always turns out grainy. What am I doing wrong? A: The most common causes are overcooking the sauce or adding cheese to a sauce that’s too hot. Remove the white sauce from heat completely before adding cheese, and add it gradually while whisking constantly.
Q: Can I freeze this dish? A: While possible, freezing isn’t ideal as it can affect the texture of the cheese sauce. If you must freeze it, do so without the bacon lattice and add that fresh before reheating. Thaw completely in the refrigerator before baking.
Q: What’s the best way to create even bacon strips for the lattice? A: Start with cold bacon straight from the refrigerator, which is easier to cut precisely. Use a very sharp knife and cut on a clean cutting board. Some cooks prefer kitchen scissors for more control.
Q: How do I prevent the bottom from burning? A: Place the skillet on the center rack of your oven, not the bottom rack. If your oven runs hot, reduce the temperature by 25 degrees. You can also place the skillet on a baking sheet to provide insulation for the bottom.
Final Thoughts
Creating a macaroni and cheese pie with a bacon lattice top is more than just cooking—it’s crafting an experience. The first time I served this at a family gathering, there was an audible gasp when I placed it on the table. That moment, followed by the satisfied silence as everyone took their first bites, confirmed that I’d created something special.
The beauty of this dish lies in how it transforms familiar ingredients into something extraordinary. It honors the beloved comfort food we all grew up with while elevating it to new heights. While it requires a bit more effort than standard mac and cheese, the payoff in both flavor and presentation makes it worthwhile for special occasions or when you simply want to show off a bit in the kitchen.
I’d love to hear about your experience making this recipe. Did you try any variations? Did the bacon lattice come out as planned? Remember, even if your first attempt isn’t picture-perfect, it will still be delicious—and practice makes perfect!
Happy cooking!
