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One-Skillet Bacon Mac and Cheese

  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x


This 20 minute One-Skillet Bacon Mac and Cheese is ultimate high-class comfort food when you use Sargento aged cheeses. A fast, easy and delicious weeknight meal.


  • 46 ounces of bacon, chopped small
  • 3 and 1/2 cups water, plus more as needed
  • 1 (12 oz.) can of evaporated milk, divided
  • 1/2 teaspoon salt
  • 8 ounces of Gemelli pasta (about 2 and 1/2 cups)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 (6 oz.) bag Sargento Shreds Reserve Series 18-Month Aged Cheddar
  • 1/2 cup of Sargento off the Block Swiss Shredded Cheese blend
  • Chopped scallion (optional garnish)


  1. Place bacon in a cold skillet and set the heat to medium. Cook bacon, stirring occasionally, until browned and slightly crispy. Remove with a slotted spoon to cool on a paper towel lined plate or bowl. 
  2. While the bacon cooks, add the 3 and 1/2 cups water to a large non-stick skillet set over medium high heat. Pour two tablespoons of evaporated milk in a small container, set it aside, then pour the rest into the water. Sprinkle the salt over and bring mixture to a gentle boil. Stir in gemelli pasta and cook for 10 minutes. 
  3. Stir the Dijon and cornstarch into the 2 tablespoons reserved evaporated milk. Pour mixture into skillet with the pasta. Boil for 1 minute, then remove from heat. 
  4. Off heat, stir in cheeses until fully melted, adding a little water if necessary to loosen the sauce if it becomes too thick. Sprinkle cooked bacon bits and chopped scallion over pasta and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 1/4 recipe
  • Calories: 524
  • Sugar: 10.5 g
  • Sodium: 1121 mg
  • Fat: 23.7 g
  • Saturated Fat: 10.2 g
  • Carbohydrates: 52.4 g
  • Fiber: 2.1 g
  • Protein: 26.9 g
  • Cholesterol: 68 mg