Breakfast & Brunch
This bacon pimento mac and cheese delivers the ultimate comfort food experience—where smoky bacon, briny pimento-stuffed olives, and three layers of melted cheese create a dish that’s impossible to resist. 🔥 The secret lies in crisping the bacon first to maximize flavor, then folding it into a velvety cheese sauce that clings to perfectly cooked elbow macaroni. This isn’t just mac and cheese; it’s a hearty, flavor-packed meal that feels like a hug in a bowl.
What sets this recipe apart is the balance of textures—crispy bacon bits, tender olives, and a creamy cheese sauce that’s rich but not heavy. The pimento-stuffed olives add a tangy, slightly spicy kick that cuts through the richness, while the bacon brings deep, smoky notes.
It’s the kind of dish that turns a simple weeknight dinner into a celebration, and it’s surprisingly easy to pull together in one pot.
The result is a dish that’s creamy, cheesy, and packed with bold flavors—each bite delivers a perfect harmony of crispy, creamy, and savory.
The cheese sauce is thick enough to coat every noodle but still smooth and luxurious, while the bacon and olives add layers of texture that keep it exciting. This is the kind of mac and cheese that makes you want to make it again and again.
Serve it with a crisp green salad or warm garlic bread to soak up every last bit of that delicious sauce. The leftovers reheat beautifully, too, making it perfect for meal prep or feeding a crowd. Let’s get cooking!
Ingredients for bacon pimento mac and cheese
Smoky bacon, briny olives, and three kinds of melty cheese—this is comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, uncooked pasta |
| Thick-Cut Bacon 🥓 | 8 oz | Smoked, cut into 1/2-inch pieces |
| Pimento-Stuffed Green Olives 🫒 | 1 cup | Sliced, drained well |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Unsalted Butter 🧈 | 4 tbsp | Cold for crispy bacon |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Onion Powder 🧅 | ½ tsp | For savory base |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Hot Sauce 🔥 | 1 tbsp | Optional, for heat |
The bacon is non-negotiable here—thick-cut smoked bacon from Costco or your local butcher gives the best flavor. Look for slices with good marbling, not the lean, processed kind. Pimento-stuffed olives are the secret weapon; Goya brand is my go-to, but any jarred olives with pimentos work. The cheeses? Sharp cheddar and Monterey Jack are a match made in heaven—block cheese shreds better than pre-shredded. If you're near a Whole Foods or specialty cheese shop, grab a wedge of each and grate it yourself. Trust me, it makes all the difference.
No thick-cut bacon? Regular bacon cut into smaller pieces works, but it won't crisp up as nicely. Skip the olives? Add a pinch of smoked paprika and extra hot sauce for that briny, tangy kick. Pre-shredded cheese is fine in a pinch, but it gets clumpy—block cheese is worth the extra minute. The flour is just for thickening, but if you're avoiding gluten, cornstarch works at half the amount. And hey, no hot sauce? A splash of Worcestershire sauce adds depth without heat.
This reheats like a dream—honestly, it tastes even better the next day once everything melds together. Store leftovers in an airtight container for up to 4 days, or freeze portions for 3 months. I always make a double batch because it disappears fast. The sauce gets thicker as it cools, so add a splash of milk when reheating if it's too stiff. Serve with a crisp green salad or some warm bread to soak up every last bit of that cheesy goodness.
Why You'll Love This Recipe
- Here’s what sold me: those crispy bacon bits mixed with the briny pimento olives. The cheese melts into a creamy blanket, but it’s the little textural contrast that makes it ridiculously good. Honestly, I’ll eat this over any plain mac and cheese.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. Cook the bacon, toss in the pasta, and let the cheese do all the work—no extra pans, no stress. That salty, smoky bacon fat? It’s the secret sauce that makes everything taste richer.
- Bacon-Olive Crunch: Here’s what sold me: those crispy bacon bits mixed with the briny pimento olives. The cheese melts into a creamy blanket, but it’s the little textural contrast that makes it ridiculously good. Honestly, I’ll eat this over any plain mac and cheese.
- Weeknight & Potluck Star: Between us, this is my go-to for lazy nights and when I need to bring something to a gathering. Double the batch, and it’s still easy to reheat—no soggy pasta in sight. The cheddar-jack combo holds up perfectly, so it’s never a flop.
Step-by-step instructions for bacon pimento mac and cheese
Here's how to create that perfect smoky, cheesy, crunchy masterpiece—every bite is worth it!
🔥 Step 1: Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large skillet over medium heat. Let it cook undisturbed for 8-10 minutes until the edges are deep golden brown and the fat begins to render. I press down gently on the bacon during the first minute—this prevents it from curling and ensures even contact with the pan.
Once the bacon is crispy, use tongs to transfer it to a paper towel-lined plate, leaving the rendered fat in the skillet. This fat is liquid gold for your mac and cheese—it adds incredible flavor and richness. If you have any doubts, save the bacon for another use and cook fresh for this recipe. Trust me, that smoky crunch makes all the difference.
🍳 Step 2: Cook the Pasta Al Dente
While the bacon cooks, bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the 12 oz elbow macaroni and cook until 1 minute shy of the package directions for al dente. You want the pasta to still have a slight bite—it'll finish cooking in the oven.
Before draining, reserve 1 cup of pasta water. This starchy liquid is crucial for creating a silky sauce. I keep a measuring cup right by the stove so I don't forget this step. Drain the pasta and return it to the pot, tossing with a splash of the reserved pasta water to prevent sticking. The pasta should be hot when you combine it with the cheese mixture later.
🥘 Step 3: Build the Cheesy Sauce
Reduce the heat under the bacon fat to medium-low and add 4 tablespoons unsalted butter. Let it melt completely, then sprinkle in 2 tablespoons all-purpose flour and whisk vigorously for 1-2 minutes until the mixture forms a smooth paste and turns a light golden color. This is your roux—the foundation of your sauce.
Gradually whisk in the 1 cup heavy whipping cream and 0.5 cup whole milk, allowing each addition to absorb completely before adding the next. Stir in the 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 0.5 teaspoon ground black pepper. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Here's where it gets fun—toss in the 1 cup sliced pimento-stuffed green olives and 1 tablespoon hot sauce (if using) and stir to combine.
🔥 Step 4: Combine Everything and Bake
Add the cooked pasta to the skillet and toss gently to coat everything in the sauce. Then, sprinkle the 3 cups sharp cheddar cheese and 1.5 cups monterey jack cheese evenly over the top. I use a spoon to distribute the cheese as evenly as possible—this ensures every bite has that perfect melty texture.
Transfer the entire mac and cheese to a greased 9x13-inch baking dish and top with the crispy bacon pieces. The bacon should be scattered evenly across the top for that perfect crunch with every forkful. Bake at 375°F for 20-25 minutes until the cheese is fully melted and bubbly, and the top is golden brown in spots. If it browns too quickly, tent loosely with foil to prevent burning.
🍽️ Step 5: Rest and Serve with Confidence
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and makes it easier to scoop. The internal temperature should reach 165°F—this ensures the pasta is fully cooked through and safe to eat.
Serve immediately with a sprinkle of extra black pepper and a side of crusty bread or a simple green salad. The contrast of the crispy bacon, the briny olives, and the creamy, cheesy pasta will have everyone begging for seconds. And here's the thing—this dish tastes even better the next day, so make extra if you can. Trust me, you'll want leftovers!
Pro Tips For Making Bacon Pimento Mac And Cheese
- Crisp the Bacon First: I learned this the hard way—cooking bacon in the same pot as the mac and cheese leaves the sauce greasy and uneven. Render the bacon in a cold skillet first, then drain on paper towels (yes, even the crispy bits). Save the fat for the cheese sauce later—it adds depth without overpowering.
- Chop Olives Fine: Pimento olives lose their punch when they sit in big chunks. Pulse them in a food processor for 3-4 seconds—just until they’re pea-sized, not paste. This distributes their tangy heat evenly and prevents them from sinking to the bottom like awkward guests at a party.
- Melt Cheese Slowly: Dumping shredded cheddar and Monterey Jack into hot milk or broth causes clumping. Instead, whisk the cheese into the sauce off the heat, then return it to low and stir until it’s fully melted and silky. If it looks grainy, a splash of cold milk or a few seconds of immersion in warm water smooths it out.
- Toast the Macaroni: Skip the pre-boiling rinse—it’s a myth for this dish. Instead, cook the pasta al dente (1 minute less than package instructions), drain, and toss it in a dry skillet over medium heat for 2-3 minutes. The slight crisping helps the cheese cling better, and the starchy edges make the sauce cling like glue. (Your future self will thank you.)
Storing and reheating this dish
Refrigerator Storage
Store your bacon pimento mac and cheese in an airtight glass container (like Pyrex) for up to 4 days in the fridge. The flavors actually deepen overnight as the cheeses meld together beautifully.
Let it cool completely before sealing—hot mac and cheese creates condensation that can make the sauce watery. I like to press plastic wrap directly on the surface first to prevent a skin from forming. 🧊
Freezer Prep Tips
For longer storage, portion into quart-sized freezer bags or airtight containers, leaving ½ inch headspace for expansion. Freeze for up to 3 months—the sauce may thicken slightly, so add 2 tablespoons milk when reheating.
I always label bags with the date because, let's be honest, this dish disappears fast. The bacon stays crispy after freezing, but the olives soften slightly—totally worth it for the convenience. ❄️
Stovetop Reheating
My preferred method is stovetop because it brings back that creamy texture. Transfer portions to a skillet over medium-low heat and add 2-3 tablespoons milk to loosen the sauce. Stir gently for 5-7 minutes until heated through (165°F internal temp).
If the top gets too firm, cover with a lid for 30 seconds to melt it back together. The bacon will get slightly softer but still adds great flavor. 🔥
Microwave Method
For quick reheating, cover a portion with a damp paper towel and microwave on 50% power for 2 minutes, stirring halfway. Uncover and continue in 30-second bursts until hot. Add 1 tablespoon milk if the sauce looks too thick.
The microwave can make the bacon greasy, so I usually save this method for when I'm in a real hurry. Pro tip: Sprinkle with extra black pepper after reheating to brighten the flavors. ⚡
Oven Refresh
For a restaurant-style finish, transfer leftovers to a baking dish, cover with foil, and bake at 350°F for 15 minutes. Uncover for the last 2 minutes to crisp the top slightly.
This method works great if you're serving a crowd or want to reheat multiple portions at once. The oven helps restore that perfect baked texture that gets lost with other methods. 🍽️
Texture Preservation
To keep the bacon crispy when reheating, I recommend toasting it separately in a dry skillet for 1-2 minutes before mixing back into the mac and cheese. For the olives, add them fresh when serving if you want that perfect briny crunch.
The cheese sauce may separate slightly after reheating—just stir vigorously to recombine. Honestly, the first bite after reheating always tastes like it's fresh from the oven. 💫
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, combine the cooked pasta, cheese sauce, and half the bacon in a large skillet over low heat. Stir until the cheese melts completely (3-4 minutes). Top with remaining bacon and serve immediately. The texture will be creamier but still delicious.
What if I don't have pimento-stuffed olives?
No problem! Substitute with ½ cup chopped kalamata olives or ¼ cup capers for a briny kick. For extra flavor, add 1 teaspoon smoked paprika or ½ teaspoon cayenne pepper to compensate. The dish will still be rich and satisfying.
How can I make this dish spicier?
Boost the heat by adding 1 extra tablespoon hot sauce to the cheese mixture or sprinkle ½ teaspoon cayenne pepper over the top before baking. For smoky depth, stir in 1 teaspoon chipotle powder with the spices. Garnish with chopped jalapeños or red pepper flakes when serving.
Can I use a different type of pasta?
While elbow macaroni works best, you can swap for penne, cavatappi, or cavatappi shells for extra sauce retention. Avoid long noodles—they can get tangled. For a gluten-free option, use gluten-free elbow macaroni (like Barilla GF) and add 1 extra tablespoon cornstarch to thicken the sauce.
Why did my cheese sauce get grainy?
Graininess usually happens from moisture or pre-shredded cheese. Use block cheese and shred it yourself, then pat it dry with a paper towel. Also, don't overmix the sauce—just stir until the cheese melts. If it happens, strain the sauce through a fine-mesh sieve for a silky texture. The key is patience and proper cheese prep!