Breakfast & Brunch
This bacon pimento mac and cheese recipe transforms a classic comfort dish into a smoky-spiced masterpiece with crispy bacon and tangy pimento-stuffed olives. The rich, cheesy sauce gets an unexpected depth from the briny olives and smoky bacon, creating layers of flavor that make every bite irresistible.
What sets this apart is the perfect balance—creamy, cheesy, and just enough crunch to elevate it beyond ordinary mac and cheese.
The secret lies in slow-cooking the bacon until it’s perfectly crisp, then using that rendered fat to build a velvety cheese sauce that coats every elbow macaroni. Pimento-stuffed olives add a subtle heat and briny contrast that cuts through the richness, while a crispy breadcrumb topping ties it all together.
This version is foolproof, delivering restaurant-quality results with minimal effort.
By the time you twirl that first forkful, you’ll taste the perfect harmony of smoky bacon, tangy olives, and melty cheese—each bite is a balance of textures and flavors that make this dish unforgettable.
It’s hearty enough for a weekend brunch but easy enough for a weeknight dinner, and the leftovers reheat beautifully for lazy mornings.
Whether you’re serving this for a family gathering or a cozy night in, the combination of bacon, pimento, and cheese creates a dish that’s both comforting and exciting. The instructions are straightforward, and the ingredients are simple, ensuring you’ll have a crowd-pleasing meal without the fuss. Let’s get cooking!
Ingredients for bacon pimento mac and cheese
Six ingredients transform ordinary mac and cheese into smoky, tangy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Smoky flavor, crisped thoroughly |
| Pimento-Stuffed Green Olives 🫒 | 1 cup | Chopped, pitted, for tangy depth |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for bold flavor |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, melts smoothly |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Butter 🧈 | 4 tbsp | Unsalted, for rich flavor base |
| All-Purpose Flour 🌾 | ¼ cup | For thickening roux |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic foundation |
| Dried Mustard 🌶️ | 1 tsp | Adds subtle tang |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste, enhances flavor |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, nutty finish |
The bacon is where this dish shines—thick-cut slices from Costco or your local butcher render the most flavorful fat. Look for applewood-smoked bacon if you want extra depth, but any good-quality bacon works. Chop the olives finely (a food processor makes quick work of it) so they distribute evenly through the sauce. For the cheese, avoid pre-shredded—it gets gummy when melted. Instead, grab a sharp cheddar and Monterey Jack from the deli counter and shred it yourself. The difference in texture and flavor is worth the extra minute.
No pimento olives? Green olives stuffed with jalapeños work in a pinch, but they’ll add heat. Running short on cheddar? Gruyère or pepper jack both add complexity. The heavy cream and milk can be swapped for half-and-half if you prefer a lighter texture. For extra richness, stir in 1 tablespoon of cream cheese with the other cheeses. The flour is a must for thickening—King Arthur or Bob’s Red Mill brands work perfectly. And if you’re feeling fancy, toast the garlic in the bacon fat before mincing it for an extra layer of flavor.
This reheats beautifully—just add a splash of milk or water to loosen it up. Store leftovers in the fridge for up to 5 days, covered tightly to prevent drying. For the crispy topping, assemble and bake immediately—10 minutes at 375°F until golden. Freeze portions for up to 3 months by wrapping tightly in foil. I always double the recipe and freeze half for lazy weeknights.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe on days when I’m too tired to wash pots. Cook the bacon right in the pan, drain it, then toss everything—cheese, olives, pasta—into that same skillet. The residual bacon fat makes the sauce silky without extra effort.
- Salty-Sweet Crunch: That first bite? Crispy bacon meets tangy olives with a melty cheese hug. The pimento stuffing in the olives adds a subtle heat that cuts through the richness—like a little flavor party in your mouth.
- Leftovers That Don’t Suck: Honestly, this tastes even better the next day. The cheeses firm up just right, and the bacon stays crispy if you reheat it gently. I pack it for lunches or freeze portions for those nights when I’m too exhausted to cook.
- Budget-Friendly Feast: Sharp cheddar and Monterey Jack stretch far, and thick-cut bacon adds luxury without breaking the bank. Plus, pimento olives are a pantry staple—no fancy ingredients needed. It’s my go-to when I want to impress without overspending.
Step-by-step instructions for bacon pimento mac and cheese
Here's how to create a rich, smoky mac and cheese with a crispy pimento crunch—every bite delivers perfect texture and bold flavor.
🍳 Step 1: Cook the Bacon and Prepare the Pimento Mixture
In a large skillet, cook the 12 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until deep golden brown and crispy. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat in the skillet. Chop the bacon into ¼-inch pieces and set aside.
While the bacon cooks, finely chop the 1 cup pimento-stuffed green olives (remove pits if present) and set aside. The olives will add a bright, tangy contrast to the rich cheese sauce. I like to chop them small so they distribute evenly throughout the dish—this ensures every forkful has that signature pimento punch.
🍳 Step 2: Make the Cheese Sauce
In the same skillet with the bacon fat, melt 2 tbsp of the butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown, or they'll turn bitter. Stir in the 0.25 cup all-purpose flour and cook for 1-2 minutes, whisking constantly, until the mixture forms a smooth, pale roux.
Slowly pour in the 1 cup whole milk and 1 cup heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Reduce heat to low and gradually add the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese, stirring constantly until fully melted and smooth. Season with 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 1 tsp dried mustard. The sauce should be velvety and rich—this is the foundation of our dish.
🍳 Step 3: Cook the Pasta and Combine
While the sauce simmers, bring a large pot of salted water to a boil and cook the 1.5 lb elbow macaroni until al dente (about 1 minute less than package instructions). Drain the pasta, reserving ½ cup pasta water, and immediately add it to the cheese sauce. Stir well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency.
Fold in the chopped bacon and pimento olives, then remove the skillet from heat. The residual heat will help the flavors meld together beautifully. Taste and adjust seasoning if needed—this is your chance to balance the richness of the cheese with the smoky bacon and tangy olives.
🥘 Step 4: Assemble and Bake for Crispy Topping
Preheat your oven to 375°F. Transfer the mac and cheese to a 9x13-inch baking dish, spreading it evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs and 0.25 cup freshly grated parmesan cheese, then sprinkle this mixture evenly over the top of the mac and cheese. The panko will create a delightful crunchy contrast to the creamy base.
Bake for 15-20 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted and the panko should be crispy. If the top browns too quickly, tent the dish with foil for the last few minutes to prevent burning. Let the mac and cheese rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice.
🍽️ Step 5: Serve and Enjoy
Slice into 6 generous portions and serve immediately. The dish should be creamy with a crispy, golden-brown panko topping, and every bite should deliver a perfect balance of smoky bacon, tangy pimento, and rich, melty cheese. Garnish with extra black pepper if desired, and enjoy while warm. This mac and cheese is hearty enough to stand alone but pairs beautifully with a simple green salad or crusty bread.
Pro Tips For Making Bacon Pimento Mac And Cheese
- CRISP THE OLIVES FIRST: Toss the pimento-stuffed olives in a dry skillet over medium heat for 2-3 minutes before adding them to the cheese sauce. This banishes that soggy, briny texture—they’ll crisp just enough to add texture without turning to mush. (Yes, even if you’re impatient like me, don’t skip this.)
- SALT THE PASTA WATER HARD: The mac and cheese sauce will be rich, so season the boiling pasta water aggressively—about 1.5 tablespoons of salt per pound of pasta. The noodles will absorb flavor while cooking, and you’ll need that base salt to balance the cheesy, smoky richness later. Trust me, under-salting here is a silent killer.
- COOK THE BACON LOW AND SLOW: Thick-cut bacon takes forever to crisp properly if you rush it. Start it in a cold skillet over medium-low, then lower the heat to medium once it hits the pan—this renders the fat evenly without burning. Save the crispy bits for the top of the dish, but reserve 2 tablespoons of that bacon fat for the roux. (It’s liquid gold.)
- STIR THE CHEESE SAUCE CONSTANTLY: Once you add the shredded cheeses to the roux, don’t walk away. Stir like you’re trying to win a race—heat and dairy don’t play nice together. If you let it sit, you’ll end up with a gluey, grainy mess instead of that silky, stretchy sauce. (I learned this the hard way after one disastrous Thanksgiving.)
Make-ahead tips for this bacon pimento mac and cheese
Prep Ahead Strategy
Make the cheese sauce first and store it in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, and reheating is a breeze—just warm it gently on the stove with a splash of milk.
I always prep the sauce the night before so I can focus on crisping the bacon and assembling fresh in the morning. 💫
Bacon Prep Shortcut
Cook the bacon ahead of time and store the crispy pieces in the fridge for up to 5 days. Save the rendered fat in a small jar—it’s liquid gold for future dishes!
When ready to assemble, simply warm the fat in a skillet for 2 minutes to revive the smoky flavor before mixing into the sauce. This saves 15 minutes on cooking day.
Pasta Prep Hack
Cook the pasta al dente and toss it with 1 tbsp olive oil to prevent sticking. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to keep it creamy.
I like to prep the pasta the same day as the sauce to avoid sogginess, but it’s a great time-saver for busy mornings.
Baking Day Assembly
On the day you serve, combine the pre-made sauce with the cooked pasta, bacon, and pimento olives. Transfer to a baking dish, top with panko and parmesan, and bake as directed.
The 15-minute bake time ensures the topping stays crispy while the cheese remains creamy. Pro tip: Use a light-colored baking dish for even browning. 🔥
Freezer-Friendly Method
Assemble the mac and cheese without the panko topping and freeze in a single layer in an airtight container for up to 3 months. To serve, thaw overnight in the fridge, then bake with the topping for 20-25 minutes at 375°F.
The texture stays creamy, and the flavor is just as rich as fresh! Just add a splash of milk when reheating to restore creaminess.
Make-Ahead Serving Tips
For a crowd-pleasing brunch, prep everything the night before and bake in the morning. The dish holds well at room temperature for 1 hour, so you can focus on sides or garnishes.
To keep the panko topping crispy, bake it fresh—5 minutes at 375°F after removing from the oven revives the crunch if needed. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute regular green olives for pimento-stuffed ones?
Regular green olives will work, but they lack the sweet-spicy kick of pimento-stuffed olives. For a similar flavor, use jalapeño-stuffed olives (about 1 cup chopped) or add ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the cheese sauce. The pimento gives this dish its signature tangy depth, so it's worth tracking down if possible!
How do I keep the panko topping extra crispy?
Bake the mac and cheese on the middle rack of your oven for even heat distribution. For extra crunch, sprinkle the panko-parmesan mix in two layers: bake for 10 minutes, add another layer, then bake 5-7 minutes more. If the topping softens after baking, broil for 1-2 minutes on high heat right before serving.
Can I make this recipe without baking it?
Skip the baking step and serve the mac and cheese immediately after combining all ingredients. For a stovetop version, heat the mixture in a skillet over low heat for 3-5 minutes, stirring constantly. Top with extra bacon bits and panko right before serving. The texture will be creamier without the crispy topping, but still delicious.
Why did my cheese sauce get grainy?
Graininess usually happens from one of three things: pre-shredded cheese (it contains anti-caking agents), adding cheese too quickly (it needs time to melt), or not enough liquid. Always use freshly shredded cheese and stir constantly over low heat. If it gets grainy, whisk in 1-2 tablespoons of milk or cream to smooth it out.
What's the best way to reheat leftovers?
For best results, reheat in the oven at 350°F for 15-20 minutes covered with foil, then broil 2-3 minutes to crisp the top. On the stovetop, warm in a skillet with 1-2 tablespoons of milk or water to restore creaminess. Microwave reheating works but can make the cheese sauce watery—always stir and let it sit 30 seconds between intervals.