Bacon and Crab Mac n Cheese is a wonderful dish that works equally well as a main course or a side. It features a silky, homemade cheese sauce, smoky bacon, and tender lumps of crab meat for a luxurious, comforting bite. This recipe is made entirely from scratch, so the flavors and textures really shine through.
The combination of rich cheese, a creamy béchamel-style sauce, smoky bacon and sweet crab meat creates a satisfying contrast of flavors and textures. A simple breadcrumb topping adds a crisp finish after baking.
What is inside this mac n cheese?
This dish balances creaminess and texture. The cheese sauce provides richness, the bacon adds smokiness, and the crab supplies delicate seafood flavor. The breadcrumb topping gives a pleasant crunch after baking.
What is the best cheese for mac n cheese?
You can use your favorite cheeses or a blend. Mature cheddar works well for this recipe, giving sharpness and depth. For extra richness consider folding in a small amount of creamy cheeses such as Camembert or a blue cheese like Stilton, if you enjoy bolder flavors.
What bacon can I use?
Smoked bacon is recommended because its smoky aroma complements the cheese and crab. Cook it until crisp, reserve a little of the rendered fat for extra flavor, and chop it before adding to the pasta.
What is the sauce made of?
The sauce is a classic cheese sauce made from a butter-and-flour roux, milk, grated cheese and seasonings. If you’re new to making a roux, be patient while whisking: the sauce may look lumpy at first but will smooth out with continued stirring and gentle heat.
Why do you add mustard to a cheese sauce?
A small amount of mustard (yellow or grainy) brightens and enhances the cheese flavor without making the sauce taste like mustard. It helps round out the overall profile.
What other seasonings can I add?
Fresh or dried herbs add a pleasant lift. This recipe uses tarragon, which pairs nicely with crab, but parsley, thyme or sage also work. Use oregano sparingly, as it can dominate the dish.
To elevate the dish, you can add a handful of shrimp or even lobster. Serve individual portions in ramekins for a dinner party or as an appetizer with garlic bread.
This mac n cheese is versatile — serve it as an appetizer, main course, side dish, or include it in holiday spreads or potluck menus. It’s equally suited to casual family dinners and more formal gatherings.
Enjoy this rich and flavorful Bacon and Crab Mac n Cheese — a comforting recipe made from scratch that’s sure to impress.
Prep Time
20 Minutes
Cook Time
30 Minutes
Serves
2-4 persons
Ingredients
1 ½ Cups (225 g) cooked macaroni
4–6 rashers smoked bacon, chopped and cooked
6 oz (170 g) can crab lump meat (use lump, not shredded)
For the cheese sauce
2 oz (50 g) butter
½ Cup (50 g) all-purpose flour
1 pint (550 ml) milk
5 oz (150 g) grated cheddar cheese
2 teaspoons yellow or grainy mustard
1 tablespoon dried or fresh herbs (tarragon or parsley suggested)
Pinch of salt and ground black pepper
1 slice frozen bread, pulsed or grated into breadcrumbs
Instructions
1. Preheat the oven to 350°F (180°C).
2. Cook the macaroni according to package directions, then rinse and drain. Chop and fry the bacon, reserving a little fat if desired. Make breadcrumbs by grating or pulsing the frozen bread slice — it’s much easier when frozen. Set macaroni, bacon and breadcrumbs aside.
3. For the sauce, melt the butter in a pan and stir in the flour to form a roux.
4. Stir the roux well with a wooden spoon and cook for about 1 minute over medium heat to remove the raw flour taste. Remove from heat.
5. Add 3 tablespoons of milk and mix until combined, then add one third of the remaining milk and stir again.
6. Return the pan to medium heat and gradually add the rest of the milk while stirring. The sauce may get lumpy at first — keep stirring and the lumps will disappear. Scrape the sides and bottom of the pan to incorporate any stuck flour.
7. If you have a whisk, use it now. Stir in the mustard, salt, pepper and herbs. Continue stirring until the sauce thickens and coats the whisk. This can happen quickly once it starts to come together, so be patient and keep stirring.
8. Remove from heat and stir in the grated cheese until melted and smooth. Fold in the cooked macaroni and bacon (and a little bacon fat if you like). Gently add the crab meat, being careful not to break it up too much — a few lumps of crab are nice to bite into.
9. Transfer the mixture to a suitably deep baking dish. Scatter the breadcrumbs over the top. Place the dish on a baking tray to catch any spills and bake for 20–30 minutes, or until the top is golden and the filling is bubbling.
10. Remove from the oven and allow it to rest for at least 10–15 minutes before serving so the sauce sets slightly. Then serve and enjoy.
We’d love to hear what you thought of this recipe. If you made substitutions or additions, share them in the comments. Happy cooking!
If you have leftovers, try shaping them into bites for a snack or party appetizer. Mac and cheese balls can be baked or air-fried for a tasty second life.
Recipe Card
Bacon and Crab Mac n Cheese
6
20 minutes
30 minutes
50 minutes
Bacon and Crab Mac n Cheese combines a scratch-made cheese sauce with smoky bacon and tender crab meat for a rich, comforting dish suitable for many occasions.
Ingredients
- 1 ½ Cups (225 g) cooked macaroni
- 4–6 rashers smoked bacon, chopped and cooked
- 6 oz (170 g) can crab lump meat (not shredded)
- 2 oz (50 g) butter
- ½ Cup (50 g) all-purpose flour
- 1 pint (550 ml) milk
- 5 oz (150 g) grated cheddar cheese
- 2 teaspoons yellow or grainy mustard
- 1 tablespoon dried or fresh herbs (tarragon or parsley)
- Pinch of salt and ground black pepper
- 1 slice frozen bread, pulsed into breadcrumbs
Instructions
- Preheat oven to 350°F (180°C).
- Cook the macaroni according to package instructions then drain. Chop and fry the bacon, reserving some fat if desired. Make the breadcrumbs from the frozen bread slice.
- Make the sauce by melting the butter in a pan, then add the flour to form a roux.
- Stir the roux for about 1 minute on medium heat to cook the starch, then remove from heat.
- Add 3 tablespoons of milk and stir until combined, then add one third of the remaining milk and mix again.
- Return to medium heat and gradually add remaining milk while stirring. Lumps may form initially but will smooth out with continued stirring. Scrape the pan sides to incorporate any stuck flour.
- Switch to a whisk if available, then add mustard, salt, pepper and herbs. Stir until the sauce thickens to a coating consistency.
- When thickened, add the grated cheese and stir until melted. Fold in the macaroni and bacon, then gently add the crab to preserve lumps.
- Transfer to a deep baking dish, sprinkle breadcrumbs over the top, place on a baking tray and bake for 20–30 minutes until golden.
- Remove from the oven, let rest 10–15 minutes, then serve.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 494Total Fat: 26gProtein: 33g
Nutrition information isn’t always accurate