Baked Mac n Cheese with Bacon & Gravy

Recipe by: Nick Anderson of @forkinpancakes

Product Featured:
Premier Hard-Anodized Nonstick 11-Piece Pots and Pans Set

Looking for some classic comfort food? Our baked mac 'n cheese recipe with bacon & gravy is rich, creamy, and easy to make. This will quickly become your favorite mac and cheese recipe as you cook for a cozy night in or wow guests at your next dinner. Please the little ones in your life with cheesy comfort food while keeping the adults satisfied with a refined take on this classic family meal. Whether you’re a home chef or a professional cook, baked mac and cheese is one of the best Calphalon recipes for all skill levels. Not to mention that with Calphalon oven safe pans, you can take your meal straight from the stove to the oven for easy prep.




Gravy Ingredients

  • 1.5 cups whole milk
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 tbsp salted butter
  • 2 tbsp all purpose flour
  • ½ tsp sea salt
  • ½ tsp cracked peppers

Cheese Sauce Ingredients

  • 1 stick salted butter
  • ¼ cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp dry mustard powder
  • 1 tbsp mild hot sauce
  • 1 ¼ lbs sharp white cheddar cheese, shredded
  • 4 oz Velveeta cheese,  cubed

Macaroni Ingredients

  • 4 strips bacon
  • 1 lb dried cavatappi or elbow macaroni
  • Sea salt and pepper


  1. To make the gravy, combine the milk, bay leaf and thyme in a small Premier Nonstick saucepan and bring to a boil.
  2. Pour into bowl and let steep for 30 minutes. Clean the pan, add the butter, then return the pan to low heat. 
  3. When butter starts to foam, add the flour and cook, whisking constantly for a few minutes until lightly toasted. 
  4. Remove the herbs from the milk and discard them, then pour the milk into the saucepan, whisking constantly, bring to a simmer, and cook until smooth and thickened, about 5 minutes. Season with salt and pepper, then remove from heat and keep warm. 
  5. To make the cheese sauce, heat butter in a large Premier Nonstick saucepan over medium-low heat. 
  6. When butter starts to foam, add flour and cook, whisking constantly for a few minutes until lightly toasted. 
  7. Pour in milk and cream, bring to a boil while whisking constantly. Once boiling, reduce heat to low to maintain steady simmer. Cook for 10 minutes until thickened. 
  8. Stir in mustard powder and hot sauce, then add 1 lb of the cheddar cheese and all of the Velveeta cheese and stir until melted and smooth. 
  9. Remove the sauce from heat and keep warm. 
  10. Bring a large Premier Nonstick pot of salted water to a boil, add the pasta and cook until the pasta is tender but still a bit crunchy, 5 to 6 minutes. 
  11. Drain the pasta, return to the large pot and pour cheese sauce over pasta. Season with salt and pepper. 
  12. To make the mac and cheese, preheat the oven to 400 degrees F. 
  13. Heat a Premier Nonstick 12” skillet over medium heat, add the bacon strips, and cook until they’re crisp, turning once throughout, about 10 minutes. 
  14. Transfer bacon to paper towels, reserving the bacon fat for another use. Do not clean the skillet. 
  15. Break bacon up into small pieces and spread evenly along the bottom of bacon-greased skillet. 
  16. Next, pour the macaroni and cheese over the bacon and smooth the top. Then, pour the gravy over the macaroni and cheese and spread evenly over the top.
  17. Sprinkle remaining ¼ lb of cheddar cheese on top of gravy, then bake until bubbling and golden brown on top, about 30 minutes. Let cool 10 minutes before serving, enjoy! 

Enjoying your baked mac 'n cheese? Check out our favorite pasta recipes, including Spaghetti with Fresh Summer Tomato Sauce and Basil, Tagliatelle with Sausage Mushroom Cream Sauce, Parmesan Orzo with Shrimp, Asparagus, & Tomatoes and more Calphalon Recipe Ideas for dinner. We have gathered our favorite pasta recipes for weeknight meals ranging from traditional to innovative takes with Italian ingredients.

Spaghetti with Fresh Summer Tomato Sauce and Basil , Tagilatelle with Sausage Mushroom Cream Sauce , Parmesan Orzo with Shrimp, Asparagus, and Tomatoes

Nick Anderson