Rating: 4.5 stars 4.4
10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

If you can make boxed macaroni and cheese, you can make this one-pan, scratch-made mac and cheese! The bacon, chives, and crispy bread crumb topping add some great extra flavor and texture.

Recipe Summary

5 mins
20 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.

  • Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.

  • Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

Cook's Note:

You can use butter in place of margarine, if you prefer.

Nutrition Facts

585 calories; protein 27.2g; carbohydrates 63.9g; fat 25.7g; cholesterol 53.5mg; sodium 1116mg. Full Nutrition