Crowd Pleasers

Creamy Four Cheese Mac with Bacon

This extra creamy recipe incorporates sharp cheddar, colby jack, mozzarella and parmesan. The noodles are cooked in chicken broth for extra flavor.

Print Recipe

Servings: 10


  • 1 pound medium shell pasta
  • 4 cups low sodium chicken broth
  • 1 pound bacon, cooked
  • 5 tablespoons butter
  • 2 tablespoons onion, minced
  • 2 cloves garlic, finely chopped
  • 1/3 cup flour
  • 2 cups heavy cream
  • 8 ounces Wisconsin cream cheese, cut into cubes
  • 1 teaspoon Montreal chicken seasoning
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby jack cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin provolone cheese, shredded
  •   Salt and black pepper to taste


Preheat oven to 350°F.

In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta. Pour pasta into buttered 9x13-inch baking dish. Crumble bacon over pasta.

While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt 5 tablespoons butter over medium heat. Add onion and garlic and cook 1-2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in heavy cream and stir constantly until thickened. Add cream cheese and Montreal chicken seasoning. Stir for 2 minutes until cream cheese melts down. Slowly add in 3 cups of reserved chicken broth.

Lower heat and continue stirring. Add shredded cheese 1 cup at a time. Keep stirring until sauce is smooth. Pour cheese sauce over pasta and bacon. Gently mix sauce so all pasta is covered.

Bake 20-30 minutes until the sauce is bubbly.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.