BLT macaroni and cheese takes everything you love about the classic sandwich and folds it into a bubbly, golden pasta bake. Crispy bacon, sweet leeks, and juicy Roma tomatoes meet a creamy fontina and white cheddar sauce. It is comfort food with a fresh, savory twist.
Why This BLT Macaroni and Cheese Hits the Spot
- Creamy two-cheese sauce with fontina and white cheddar
- Smoky crisp bacon in every forkful
- Sweet leeks and fresh tomatoes brighten the whole dish
- Bakes up golden, bubbly, and ready to feed a crowd
If the only mac and cheese in your house comes from a box, this baked version is a friendly upgrade. It is still cozy and familiar, just with a grown-up edge.
Cook your pasta just to al dente so it holds its shape after baking in all that sauce.
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Why You’ll Love This BLT Macaroni and Cheese
- This BLT macaroni and cheese balances rich, creamy sauce with bright, fresh tomato.
- Crispy bacon and sweet cooked leeks add layers of savory flavor in every bite.
- Fontina and white cheddar melt into a smooth sauce that clings to every noodle.
Ingredient Notes
Here are a few shopping notes to keep in mind; you will find the exact measurements in the recipe card further down. A little planning at the store makes the whole dish come together smoothly.
- Radiatori pasta: those ruffly ridges grab the sauce, but any short shape works.
- Fontina and white cheddar: the duo behind that smooth, melty sauce.
- Thick cut bacon: cooked crisp and crumbled, with a spoonful of fat saved for the leeks.
- Roma tomatoes: seeded and diced so they add brightness without watering down the sauce.
- Leek: finely diced and softened for a mild, sweet onion note.
For equipment, grab a large saucepan for the sauce, a skillet for the bacon and leeks, and a 2 quart casserole dish for baking.
How to Make BLT Macaroni and Cheese
Making BLT macaroni and cheese comes down to building a quick cheese sauce, crisping the bacon, and baking it all together. Have your ingredients prepped so the sauce never sits too long.
- Cook the pasta to al dente, drain, and set it aside while you heat the oven to 375 degrees.
- Melt the butter, whisk in the flour, and cook it for 4 minutes, then add the mustard, milk, cheeses, salt, and pepper over low heat for 3 minutes.
- Crisp the bacon, crumble it, and cook the leeks in 1 tablespoon of the reserved fat until soft.
- Stir the bacon, leeks, and tomatoes gently into the cheese sauce.
- Combine the pasta and sauce in a greased dish and bake about 35 minutes, until golden and bubbly.
This recipe serves 8 and doubles well for a bigger group; just use a larger baking dish. You can make the cheese sauce up to 1 day ahead and warm it gently before mixing with the pasta.
Storage Options
This baked mac and cheese keeps well, making it handy for leftovers and lunches. Cool it before storing so condensation does not water down the sauce.
- Refrigerate in an airtight container for up to 4 days.
- Freeze portions for up to 2 months, then thaw overnight in the fridge.
- Reheat with a splash of milk to loosen the sauce, about 15 to 20 minutes in the oven.
Variations & Substitutions
This dish is flexible, so feel free to lean on what you have. Small changes can match it to your taste.
- Swap the leek for a finely diced shallot or a small yellow onion.
- Use gruyere or gouda in place of the fontina for a different melt.
- Add a handful of baby spinach with the tomatoes for a touch of green.
- Top with buttered breadcrumbs before baking for a crunchy crust.
What to Serve with BLT Macaroni and Cheese
Since BLT macaroni and cheese is hearty and rich, lighter sides round out the plate nicely. A little crunch or acidity keeps things balanced.
- A crisp green salad with a tangy vinaigrette.
- Roasted or steamed vegetables like broccoli or green beans.
- A bright pasta salad such as this chopped pasta salad with honey mustard dressing.
- For a picnic spread, pair it with a confetti pasta salad with white balsamic dijon dressing.
Got a few lingering questions before you fire up the oven? These are the ones that come up the most.
Frequently Asked Questions
Can I make BLT macaroni and cheese ahead of time?
Yes. Assemble it, cover, and refrigerate for up to a day before baking. Add a few extra minutes in the oven since it starts out cold.
Why did my cheese sauce turn grainy?
That usually happens when the heat is too high. Keep it low once the cheese goes in and stir gently so it stays smooth.
What pasta shape works best?
Short shapes with ridges, like radiatori, shells, or cavatappi, hold the sauce best. Any sturdy short pasta will do.
Can I add the tomatoes raw?
Yes, just seed and dice them first so they do not release too much liquid into the sauce while it bakes.
This is the kind of dish that disappears fast at the dinner table and earns requests for seconds. Make it once and it just might become your new go-to comfort meal.
BLT Macaroni and Cheese
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Ingredients
- 10 oz radiatori pasta or any other shape that you like
- 6 Tbsp butter
- 5 Tbsp flour
- ½ Tbsp powdered mustard
- 4 cups milk
- 6 oz fontina cheese cubed
- 4 oz white cheddar shredded
- 1½ tsp kosher salt
- 1 tsp ground white pepper
- 3 Roma tomatoes seeded and diced
- 3 slices thick cut bacon
- 1 leek finely diced
Instructions
- Cook the pasta to al dente. Drain and set aside.
- Preheat oven to 375º.
- In a large sauce pan, melt the butter over medium heat. Add flour and cook for four minutes. Add mustard, milk, cheese, salt and pepper. Reduce heat to low and allow to cook for another three minutes. Reduce heat to low.
- In a skillet, cook bacon until crisp. Remove from fat and crumble bacon, but reserve 1 Tbsp of fat.
- Cook leeks in the reserved fat until translucent.
- Add bacon and leeks and tomatoes to cheese sauce. Stir gently to combine.
- Grease 2 qt casserole dish. Pour in pasta and then cover with sauce. Gently stir to combine.
- Bake for 35 minutes or until golden brown and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your BLT Macaroni and Cheese sounds wonderful and looks even better Melanie!! I feel your pain when it comes to the blue box, it is a ‘safe’ staple that the kids are familiar with and know exactly how it is going to taste. I’m glad their palates have matured enough to sample and enjoy your fabulous creations! Thanks for sharing another great recipe!
Thank you. I’m hoping that as the kids get older, they will try new things. If not, they can start cooking their own meals, lol.
This looks wonderful!! I also feel the pain of the blue box, but one of mine goes further. She only likes the character noodles (even though she is too old for that). I think it is because they hold more of the cheese sauce for her. Surprisingly though, they love Pioneer Woman’s pasta with pancetta and leeks. I will definitely have to put this one on our menu very soon.
Oh bother. She is picky!! Lol. I haven’t tried that PW recipe, but it sounds way up my alley. I love just about everything she makes.
I know what you mean! I’ve made lasagna once. Labour intensive dish and was told it was not nice. Sob! Anyway, that pasta shape is so intriguing! I’m crazy for odd pasta. I just can’t resist.
Ack! Someone criticized your meal? That’s so wrong. You are an amazing cook. I can’t imagine you making anything that wasn’t stellar!
I make 2 versions of mac and cheese. One baked w/ panko on top and one that stove top and more creamy (and quicker). My kids will eat both as do I. However, I must confess I buy the blue box for me if I want a quick lunch or dinner and no one is home. It’s my secret indulgence. Don’t tell anyone
It’s our secret.
I love panko. I made chicken parm with it recently. Although the chicken breasts looked like fuzzy little sheep, it tasted divine!
Just wanted to let you know that this will be our dinner tonight with a nice green salad and fresh fruit. I’ll let you know if I did it right.
It is so weird how I HATE the blue box now. It does not taste good. We do Annie’s as a compromise – and I sprinkle a little real cheese on top. But my daughter does like when I make it too.