Cheese and Bacon Pasta Bake
Feast your eyes on this mouthwatering Cheese and Bacon Pasta Bake. This hearty dish showcases perfectly cooked penne pasta and crisp, savory Italian bacon, all smothered in a rich, creamy, and oh-so-cheesy sauce. It’s the ultimate comfort food!
If you love good old-fashioned macaroni and cheese with bacon, you’ve come to the right place! Inspired by my Southern-style macaroni and cheese, for this cheese and bacon pasta bake, I swapped out the classic macaroni for penne pasta and added a scrumptious mixture of cheese, eggs, sour cream, and diced pancetta, AKA Italian bacon!
As a die-hard cheese lover, let me tell you, this dish is CHEESY, but the real star here is the pancetta. It adds a rich, savory flavor and textural contrast that’s simply out of this world.
And the best part? This pasta bake only calls for 4 ounces of pancetta, so you get all of that lip-smacking bacony goodness without weighing the dish down with extra fat. I paired it with broccoli, and my family gobbled up every last bite!
Why you’ll love this recipe
- Beginner-friendly. This recipe is easy to make even if it’s your first time making homemade baked mac and cheese –it’s really that simple!
- The smooth, custard-like cheese sauce. Don’t let the idea of making cheese sauce from scratch intimidate you. It’s super simple, and the results are incredible.
- Flexibility. The ingredients are easy to modify. You can switch the penne for your favorite pasta, use lighter ingredients, make it gluten-free, boost the protein content, make it vegetarian, and so on.
Ingredients you’ll need
- Uncooked pasta. I used Dreamfield brand penne pasta. It’s a low-glycemic, low-carb pasta that actually tastes good, but you can use any pasta shape with crevices to trap the creamy sauce. Beyond penne, try classic elbow macaroni, cavatappi, shells, or rotini.
- Pancetta. This is a rich, salty, slightly spicy Italian bacon made from salt-cured and seasoned pork belly. It’s typically sold in a flat, round shape or rolled into a log, so you’ll have to finely dice it for this recipe. Or, substitute regular bacon for a slightly smokier flavor.
- Eggs. Beaten eggs contribute to a rich, custard-like consistency. They also serve as a binding agent and prevent the casserole from becoming too loose or runny.
- Milk. I used 2% to reduce the fat content, but if you want the creamiest cheese sauce with a more indulgent texture, it’s best to use whole milk.
- Sour cream. This enhances the overall richness of the cheese sauce and contributes to the velvety texture. You can use regular or light sour cream here.
- Melted butter. Butter acts as an emulsifying agent between the cheese and other sauce ingredients while adding a rich, creamy, and slightly nutty flavor.
- Sharp cheddar cheese. For the best results, use sharp cheddar cheese (regular or reduced fat) shredded directly from the block. I find mac and cheese made with Cabot cheese the absolute best!
- Gruyere cheese. It enhances the velvety texture and overall indulgence of the dish. If you can’t find it or want a cheaper cheese, substitute freshly shredded full-fat cheddar, Colby, monterey jack, gouda, or American.
- Dry ground mustard. The tangy, slightly spicy notes add depth and complexity to the taste.
- Cayenne pepper. I like adding a dash of cayenne for a subtle spicy kick, but it’s optional.
- Salt and pepper. To season and create a more well-rounded and flavorful cheesy pasta bake.
How to make penne mac and cheese with pancetta
Step 1: Preheat the oven and cook pasta. Preheat the oven to 375℉. Boil the penne to al dente according to the package instructions.
Step 2: Sauté pancetta. While the pasta is cooking, sauté the pancetta over medium heat until cooked through and the fat has rendered. Drain and set aside.
Step 3: Combine ingredients. Drain the cooked penne and pour it into a large bowl. Add the pancetta and all remaining ingredients, reserving some cheddar cheese. Stir to combine.
Step 4: Assemble and bake. Spread the penne mixture in a greased casserole dish, top with the reserved cheddar, and bake until the top is lightly golden.
Recipe tips
Here are some tips and tricks to ensure you’re cheese and bacon pasta bake is just plain delicious:
- Don’t overcook the pasta. Parboil the pasta no further than al dente according to the package instructions. It will continue cooking in the oven, and you don’t want it to get mushy.
- Don’t rinse the cooked pasta. It gives the cheese sauce a starchy surface to cling to.
- Grate your own cheese. Grate cheese from a block rather than using pre-shredded cheese. It melts better and has no weird additives that can affect the texture.
- Choose the right baking dish. Choose a heavy-duty, oven-safe dish to ensure even cooking and prevent scorching. An 8.5×11” or a 9×13” casserole pan works well.
- Cover if necessary. If you notice the top is browning too quickly, cover the dish with foil for the remaining baking time to prevent burning.
Variations
Here are some tasty recipe variations for this cheesy baked pasta to consider:
- Add meat – Make this mac and cheese with pancetta and a second meat for extra protein. Try it with cooked and cubed chicken, pulled pork, crumbled sausage, or diced ham.
- Add seafood – Make a seafood pasta bake by adding shrimp or lobster meat!
- Add veggies – Incorporate tender-crisp cooked vegetables, like broccoli, cauliflower, spinach, bell peppers, zucchini, mushrooms, onion, and peas.
- Breadcrumb topping – Consider topping with regular or panko breadcrumbs, extra pancetta (or bacon), grated parmesan cheese, or crushed Ritz crackers for a complementary crunchy dimension.
Storing & Freezing
Storing: Let leftover cheese and bacon pasta cool to room temperature, then transfer it to an airtight container and keep covered in the refrigerator for 4-5 days.
Freezing: Freeze leftovers in a well-sealed container for up to 2 months. Thaw in the fridge and reheat in the oven at 350° until heated through.
FAQ
Yes, unless your recipe specifies otherwise, you should boil pasta before baking it in a pasta bake. Boiling the pasta partially before baking ensures it reaches the perfect doneness, as the baking time alone may not be enough time for raw pasta to cook fully.
Opt for your favorite gluten-free pasta sturdy enough to hold up to the creamy sauce without becoming mushy. The remaining ingredients are inherently gluten-free (though you should always double-check the packaging label). Or, try my gluten-free macaroni and cheese bake!
The richness of this pasta bake recipe should keep it nice and moist during reheating, but if it looks a bit dry, you can add a splash of milk, cream, half and half, or a pat of butter before reheating.
More baked casserole recipes
- Southern Baked Spaghetti Casserole
- Mexican Beef Casserole
- Swiss Chicken Casserole
- Mexican Chicken Casserole
- Gluten Free Chicken Divan
- Spaghetti Squash Meatball Casserole
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Cheese and Bacon Pasta Bake
Ingredients
- 8 oz uncooked penne pasta cook according to package directions (I prefer Dreamfields, it’s a low-glycemic, low-carb pasta that actually tastes good!)
- 2 eggs beaten
- 4 oz pancetta finely diced
- 5.3 oz Gruyere cheese freshly shredded
- 12 oz reduced-fat sharp cheddar cheese shredded from block ( I use the Cabot 50% sharp cheddar)
- 1/3 cup light sour cream
- 2 cups 2% Fairlife milk *I use Fairlife for added protein but regular milk works here too
- 4 tbsp butter melted
- ¼ tsp ground mustard
- ¼ tsp cayenne pepper optional
- ½ tsp salt
- ¼ tsp pepper *can adjust salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Boil macaroni according to package to al dente.
- While the pasta is cooking, saute the diced pancetta over medium heat until cooked through, lightly golden, and fat is rendered, about 4-5 minutes.
- Drain the pancetta and set aside.
- When the pasta is done, drain completely and pour it into a large bowl. Add the drained pancetta and all other ingredients, reserving about a 3/4 cup of cheddar cheese for topping. Stir well until combined.
- Spread the cheesy pasta into a casserole dish sprayed with cooking spray and top with the remaining shredded cheese.
- Bake at 375 degrees for 30 minutes or until lightly golden on top.
Notes
-
- Don’t overcook the pasta. Parboil the pasta no further than al dente according to the package instructions. It will continue cooking in the oven, and you don’t want it to get mushy.
-
- Don’t rinse the cooked pasta. It gives the cheese sauce a starchy surface to cling to.
-
- Grate your own cheese. Grate cheese from a block rather than using pre-shredded cheese. It melts better and has no weird additives that can affect the texture.
-
- Choose the right baking dish. Choose a heavy-duty, oven-safe dish to ensure even cooking and prevent scorching. An 8.5×11” or a 9×13” casserole pan works well.
-
- Add meat – Make this mac and cheese with pancetta and a second meat for extra protein. Try it with cooked and cubed chicken, pulled pork, crumbled sausage, or diced ham.
Nutrition
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ohhh this looks good gotta try it!
thanks for posting it!
debbie
That looks terrific Amee!
That looks fantastic Amy!
if it says cheese and pasta, I am all there. This looks amazing! Thanks for sharing @ Things That Make You Say Mmmmm!