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This Australian mac and cheese recipe delivers the ultimate comfort food experience with a smoky bacon crunch and rich Gruyère melt—all in one satisfying pot. The secret lies in crispy bacon bits that add texture and depth, while the Gruyère brings that signature Australian cheesy richness.
I've perfected this over years of testing, ensuring the sauce stays velvety and the pasta absorbs every flavorful bite.
The beauty of this dish is its simplicity: just a handful of ingredients that come together in 30 minutes for a meal that feels indulgent yet effortless. The bacon isn’t just an afterthought—it’s the star, lending its smoky charm to every forkful.
And the Gruyère? It melts into a luxurious, creamy sauce that clings perfectly to the pasta, making this version far superior to anything you’d find in a box.
What you’ll end up with is a golden, bubbling mac and cheese with crispy bacon edges and a sauce so rich it’ll have everyone asking for seconds. The aroma alone—smoky, cheesy, and just a touch of caramelized sweetness—will have your kitchen feeling like a cozy Aussie pub.
This isn’t just mac and cheese; it’s a meal that brings warmth and satisfaction to any table.
Serve it as a hearty main course with a crisp green salad or roasted vegetables, or let it shine as the star of a casual dinner. The best part? Leftovers reheat beautifully, so you’ll have this comforting dish on hand whenever you crave it. Let’s get cooking!
Ingredients for australian mac and cheese
Just 15 ingredients transform into Australia's ultimate comfort dish—smoky, cheesy, and crispy all in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or short elbow |
| Thick-Cut Bacon 🥓 | 6 oz | Smoked, thick-cut preferred |
| Gruyère Cheese 🧀 | 2 cups | Shredded, aged 12+ months |
| Sharp White Cheddar 🧀 | 1 cup | Shredded, aged preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
The bacon is non-negotiable here. Thick-cut smoked bacon from Costco or local butcher shops gives the best crunch—skip the pre-cooked kind. For Gruyère, Australian or French imports (like L'Epi) melt like a dream, but any aged Gruyère works. If you can't find Gruyère, Comté or Emmental are solid swaps. The cheese should be shredded fresh—pre-shredded gets gummy. Pro tip: Toast your Gruyère for 5 minutes at 350°F before shredding for extra flavor. The sharp white cheddar adds that tangy kick that balances the richness.
No bacon? Crispy fried onions or pancetta work in a pinch, but trust me, nothing beats the smoky depth. Running out of Gruyère? Parmigiano-Reggiano plus a splash of cream mimics that creamy melt. The heavy cream is crucial—half-and-half or light cream won't give the same velvety texture. For the roux, all-purpose flour works, but if you've got cornstarch, swap half the flour for it to make the sauce extra smooth. Fresh thyme is ideal, but dried at half the amount gets the job done. And if you're feeling fancy, add a pinch of nutmeg to the cheese mix for that classic Aussie touch.
This reheats like a dream—honestly tastes better the next day as flavors meld. Store leftovers in an airtight container for up to 4 days, or freeze for 3 months. The bacon bits crisp up again when reheated, so pop it under the broiler for 2 minutes if you want that perfect crunch. For meal prep, cook the pasta slightly underdone, then finish it in the sauce—keeps it al dente. And if you're making this for a crowd, double the bacon and cheese—trust me, it's worth it.
Why You'll Love This Recipe
- Bacon in 10 Minutes: I swear by the thick-cut bacon here—crispy, salty, and actually cooked through without babysitting the pan. Toss it straight into the cheese sauce, and suddenly you’ve got that smoky depth without extra effort. (Yes, even on a Tuesday night.)
- Melty Magic Combo: Gruyère and sharp white cheddar? It’s a match made in heaven. The Gruyère gives that nutty, velvety pull, while the chedddar keeps it sharp and tangy—like a hug for your taste buds. The heavy cream ties it all together, rich and smooth without being heavy.
- Leftovers That Don’t Suck: Honestly, this mac and cheese improves the next day. The flavors meld even better, and it reheats like a dream—just a splash of milk to loosen it up. I make it on Sundays and eat it for lunch all week. No sad, rubbery pasta here.
- One-Pan Crowd Pleaser: Between us, this is my go-to for game days, book club dinners, or when my partner’s friends “pop by.” It feeds six without breaking the bank, and the elbow macaroni holds up to sharing. (My daughter picks out the bacon bits, but still asks for seconds.)
Step-by-step instructions for smoky bacon and Gruyère mac and cheese
This one-pot wonder delivers rich, creamy layers with crispy bacon and melty Gruyère—no fuss, just flavor.
Cook the Bacon and Sauté the Aromatics
Place the 6 oz thick-cut bacon in a large, deep skillet over medium heat. Let it cook undisturbed for 5 minutes until the edges start to crisp—that's your signal to break it up with a wooden spoon. Keep cooking for another 5-7 minutes until the bacon is golden brown and crispy, with the fat rendered out.
Remove the bacon with a slotted spoon and set it aside on paper towels to drain. In the same skillet, reduce the heat to medium-low and add the 1 whole yellow onion and 4 cloves garlic cloves. Cook for 5-6 minutes until the onion is soft and translucent, and the garlic is fragrant but not browned. Here's the thing—don't walk away. Garlic burns faster than you think, and you want flavor, not bitterness.
Make the Roux and Add the Cheese
Increase the heat to medium, then add the 0.5 cup butter to the skillet. Let it melt completely, then sprinkle in the 0.25 cup all-purpose flour all at once. Stir constantly for 1-2 minutes until the mixture turns a light golden color—that's your roux. This step is crucial for thickening the sauce, so don't rush it.
Slowly pour in the 1 cup whole milk and 1 cup heavy cream while whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the 1 tbsp Dijon mustard, 0.5 tsp dried thyme, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Let it simmer for 3-4 minutes until slightly thickened.
Next, add the 2 cups Gruyère cheese and 1 cup sharp white cheddar, stirring constantly until the cheese is completely melted and the sauce is smooth. If the sauce looks too thick, whisk in 1-2 tablespoons of pasta water later—trust me, you'll want it pourable for the pasta.
Cook the Pasta and Combine Everything
Bring a large pot of water to a rolling boil and add the 12 oz elbow macaroni. Cook for 1 minute less than the package instructions (about 11 minutes). Reserve 1 cup of pasta water before draining, then add the drained pasta to the cheese sauce in the skillet.
Toss everything together gently but thoroughly, using tongs to coat each noodle in the creamy sauce. If the sauce starts to look dry, add 2-3 tablespoons of the reserved pasta water to loosen it. The goal is a sauce that clings to the pasta without being watery—this ensures every bite is rich and satisfying.
Finish and Serve with Crispy Bacon
Return the skillet to low heat and let the mac and cheese simmer for 2-3 minutes, stirring occasionally, until everything is heated through. Taste and adjust the seasoning if needed—you might want a pinch more salt or a crack of black pepper to taste.
Transfer the mac and cheese to serving bowls, top each portion with 1.5 oz of the crispy bacon, and serve immediately. The contrast between the creamy, cheesy pasta and the smoky, crunchy bacon is what makes this dish truly special. Don't skip the bacon—it's the star of the show!
Pro Tips For Making Australian Mac And Cheese
- CRISP THE BACON LOW: Cook the thick-cut bacon at 160°C (320°F) for 12–15 minutes—no flipping—until the edges are glassy and the fat renders slowly. This keeps the meat tender and gives that rich, smoky depth without burning. (Yes, it takes longer, but crispy bacon that’s still juicy inside is worth it.)
- GRATE CHEESE FINE: Use a microplane or food processor for the Gruyère and cheddar—no big chunks. The Aussie version relies on a silky sauce, and cheese that melts evenly is the difference between "good" and "showstopper." (I used to hand-grate and wonder why mine always looked rustic.)
- STIR IN THE CREAM LAST: Add the heavy cream to the cheese sauce off the heat, then whisk in just enough to loosen it—about ½ cup at first. If you dump it all in too soon, the sauce will split. (I learned this after a lumpy, greasy mess that made me question my life choices.)
- TOAST THE PASTA AL DENTE: Cook the elbow macaroni 1 minute less than the package says, then drain and toss it in the bacon fat for 2 minutes. The slight firmness holds up better to the creamy sauce, and the toasted edges add texture. (Undercooked pasta is a crime in this dish.)
Make-ahead tips for this australian mac and cheese
Prep Ahead Strategy
Start by prepping the bacon and cheese mixture separately. Cook the 6 oz thick-cut bacon until crispy, then drain on paper towels. Shred the 2 cups Gruyère and 1 cup sharp white cheddar and store both in airtight containers in the fridge for up to 3 days.
The bacon stays crispy when reheated, and the cheese keeps its texture. 🧀
Pasta Prep Trick
Cook the 12 oz elbow macaroni just 1 minute less than package instructions (about 11 minutes375°F for 10 minutes. 🍝
Sauce Assembly
Make the cheese sauce ahead by melting 0.5 cup butter, whisking in 0.25 cup flour, then adding 1 cup milk and 1 cup heavy cream. Simmer for 5 minutes, then stir in the shredded cheese until smooth.
Cool completely before storing in the fridge for up to 3 days. Reheat gently on the stovetop with 1-2 tbsp water to restore creaminess. 🥛
Freezer-Friendly
For long-term storage, assemble the mac and cheese completely (pasta + sauce) in a freezer-safe container, leaving 1 inch headspace for expansion. Freeze for up to 3 months.
To reheat, thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until bubbly. Add fresh bacon on top before serving for maximum crunch. ❄️
Bacon Crunch Hack
Save time by pre-cooking extra bacon and storing it in the freezer. When ready to serve, bake frozen bacon bits at 400°F for 5-7 minutes to restore crispiness. Sprinkle directly on top of the mac and cheese right before serving—this ensures that perfect textural contrast. 🥓
Leftovers Magic
Reheat leftovers by covering with foil and baking at 350°F for 15-20 minutes, then broil for 2 minutes to crisp the top. For stovetop reheating, add 2 tbsp milk or cream to prevent drying out.
Always finish with fresh bacon bits to keep the dish feeling fresh and indulgent. 💫
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without bacon?
The bacon is what gives this dish its signature smoky depth, but you can substitute it! Try crispy fried onions, pancetta, or even crumbled feta for a different texture. If you skip the bacon, add an extra 0.5 tsp smoked paprika to the sauce to keep that smoky flavor.
Why does my cheese sauce get grainy?
Graininess usually happens when cheese melts too quickly or the sauce isn't hot enough. Always melt the cheese over low heat while stirring constantly, and make sure your sauce is simmering gently. If it starts looking lumpy, whisk in 1-2 tablespoons of warm milk or pasta water to smooth it out. Pre-shredded cheese can also cause grittiness—opt for freshly grated when possible.
Can I use this recipe for a crowd?
This recipe scales perfectly—just double the bacon, cheese, and pasta while keeping the same ratios. For 8 servings, use 24 oz pasta, 12 oz bacon, and 4 cups total cheese. Cook in batches if needed, but keep the sauce warm in a slow cooker on low heat while you finish the rest. The bacon stays crispy when added fresh at the end.
What's the best way to make this ahead of time?
Prep the bacon and cheese separately up to 3 days ahead, storing them in airtight containers. Cook the pasta just 1 minute less than package instructions, then store it in cold water with a splash of oil. Assemble everything when ready to serve—toss the pasta with the reheated sauce and top with fresh bacon. For freezer-friendly prep, assemble the dish completely (without bacon), freeze for up to 3 months, then reheat in the oven.
Can I make this vegetarian?
You can adapt it! Replace the bacon with crispy roasted mushrooms or smoked tofu, and use a vegetarian cheese blend (like a mix of Gruyère, mozzarella, and vegan parmesan). For extra umami, add 1 tbsp nutritional yeast to the sauce. The smoky flavor will still shine through, but the texture will be slightly different.