There’s nothing quite as satisfying as a big bowl of creamy, cheesy mac and cheese—especially when it’s loaded with crispy bacon and made in just one pot. This One Pot Bacon Mac & Cheese recipe is the ultimate comfort food for busy weeknights, cozy weekends, or whenever you’re craving something warm and indulgent. With the rich flavor of cheddar, a hint of sweet onion, and the smoky crunch of bacon, this dish will be a hit with kids and adults alike.
Whether you’re cooking for your family, meal prepping for the week, or planning an easy dish for guests, this mac and cheese delivers on flavor without the hassle. And yes, if you’re a true bacon lover, don’t hesitate to double the amount—because there’s no such thing as too much bacon.
The History of Mac and Cheese
Macaroni and cheese may feel like a modern American classic, but its roots go way back to 14th-century Italy and England. Recipes for pasta and cheese sauces appeared in some of the earliest known cookbooks, and variations of this beloved dish spread throughout Europe before making their way to North America. It became a popular staple in American households after Thomas Jefferson served it at a state dinner in the early 1800s.
Over time, mac and cheese evolved into many forms—from boxed mixes to gourmet oven-baked dishes. Our version uses wholesome, simple ingredients with a modern twist: butternut squash soup and chicken bouillon create a rich base, and everything comes together in one pot for ultimate ease.
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Ingredients
1 tablespoon natural grapeseed oil
1 yellow onion, diced
2 cups butternut squash soup
1 cup chicken bouillon soup base (prepared according to package)
1 (14.5 oz) can no salt added diced tomatoes
2 cups shredded sharp cheddar cheese
2 cups elbow pasta
8 slices bacon, cooked and crumbled
1/4 cup chopped chives
Method of Preparation
Heat grapeseed oil in a large pot over medium heat.
Add diced onion and sauté for 5 minutes, or until soft and translucent.
Stir in the butternut squash soup, prepared chicken bouillon, diced tomatoes, and shredded cheddar. Mix well to combine.
Stir in the elbow pasta. Bring the mixture to a boil.
Cover the pot and reduce heat to medium-low. Let it cook for 12–15 minutes, or until the pasta is tender and the liquid is absorbed into a creamy sauce.
Top with crumbled bacon and a sprinkle of chopped chives before serving.
Serving Tips
Serve this mac and cheese straight from the pot for a rustic, family-style meal. It pairs beautifully with a simple green salad or roasted vegetables. Want to make it even more indulgent? Add a spoonful of sour cream or a sprinkle of extra cheddar on top.
