White Cheddar Macaroni with Bacon and Thyme

White Cheddar Macaroni with Bacon and Thyme

Rebekah 2

"This is a delicious twist on an old family recipe. I never thought the result of my boredom could be so scrumptious. My family couldn't stop raving about it!"


1 h 35 m servings 672 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 918 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle 1 tablespoon Parmesan cheese around the inside of the dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne, and return to a boil. Cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Retain 1/4 cup of bacon drippings. Set the bacon pieces aside.
  4. Melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt, and pepper, and then whisk in 1/4 cup Parmesan and 3 cups Cheddar cheese, stirring constantly until the Cheddar cheese has melted and the sauce is smooth and thick.
  5. Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle 1/2 cup Cheddar cheese over the top. Cover the dish with foil.
  6. Bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. Remove the dish from the oven, and turn on the broiler. Remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.
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  1. 15 Ratings


This is a definite keeper! Although I served this as a side dish with chicken, it would easily stand alone as a main course. I halved the recipe and baked in an 8x8 casserole dish.

I changed it by adding 2 grilled chicken breasts as well. My husband says it wasn't cheesy enough for him. I think it needed more flavor-maybe some garlic and rosemary would have been good. A go...

this was delicious, a little time consuming but good. I added about a cup more cheese by the way.