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I have to tell you, this Loaded Mac and Cheese is the most satisfying side dish you’ll ever make! Rich, creamy cheese coats tender macaroni pasta, which is all dressed up with plenty of crispy bacon and toasted breadcrumbs. I dare you to try and have just one bite!
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“This recipe was delicious…This is a keeper, and I will make it again. Thank you for sharing. Yum! – Dana
Easy Loaded Mac and Cheese Recipe
Is there anything better than loaded mac and cheese? I don’t think so! In my house, this kid-friendly side dish is usually more popular than the entrée. I wouldn’t blame you for making it the main event—it’s a comforting, hearty winter meal all on its own. There’s no wrong way to enjoy this loaded, cheesy, bacon-packed macaroni.
While the bacon is the most stand-out ingredient in this dish, it’s complemented perfectly by the creamy cheese that might just be the best part. And because I am a true cheese lover, freshly shredded sharp cheddar cheese is mixed with sour cream and a few other ingredients to make the richest cheese EVER!
Loaded Mac and Cheese Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb. dry elbow macaroni (1 box) any short shape pasta works
- 10 slices bacon bacon bits and pancetta are also options
- 8 tbsp unsalted butter divided (1 stick)
- ¼ cup minced onion any type is good
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3¼ cups whole milk room temperature
- ½ cup sour cream room temperature, plain or Greek yogurt also work
- 4-5 cups freshly shredded sharp cheddar cheese divided, hand grated if possible
- 1 cup panko breadcrumbs crumbled Ritz crackers or Italian breadcrumbs are other options
- ½ tsp garlic salt
- chopped green onion and/or parsley optional, for topping
Instructions
- Cook the pasta to al dente according to package directions.1 lb. dry elbow macaroni
- While the pasta is cooking, fry the bacon in a large cast-iron (or other oven-safe) skillet until crispy.10 slices bacon
- Remove the bacon and place it on a plate lined with paper towels to drain. Wipe out the pan.
- Preheat oven to 375°F.
- Melt 5 tbsp of butter in the now-clean skillet. Add in the onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in the garlic.8 tbsp unsalted butter, ¼ cup minced onion, 2 cloves garlic
- Stir in the flour until the mixture becomes pasty.¼ cup all-purpose flour
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.3¼ cups whole milk
- Whisk in the sour cream.½ cup sour cream
- Take the skillet off the heat. Then, add in 3 cups of cheddar cheese and stir until completely melted and incorporated.4-5 cups freshly shredded sharp cheddar cheese
- Add the pasta to the skillet and stir to coat.
- Crumble the bacon and stir half of the crumbles into the macaroni.
- In a small saucepan or skillet, melt the remaining 3 tbsp of butter over medium heat.
- Add in the panko breadcrumbs and garlic salt, and stir until toasted and golden brown.1 cup panko breadcrumbs, ½ tsp garlic salt
- Top the the macaroni with the remaining bacon and cheese, and the toasted breadcrumbs.
- Bake for 15 minutes until the mixture is bubbly and crispy on the edges. Broil for a few minutes for an extra crispy crust. Let the casserole rest for 10 minutes before serving to give it time to set.
- Top with chopped green onion and/or parsley before serving.chopped green onion and/or parsley
Becky’s Tips
- You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
- If you’d prefer, you can top this mac and cheese with another cup of cheddar cheese instead of breadcrumbs before baking.
- Generously salt your pasta water; it adds a lot of flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Loaded Mac and Cheese Step by Step
Prepare the pasta: Cook 1 lb. pasta to al dente according to package directions.
Cook the bacon: Fry 10 slices bacon in a large cast-iron (or other oven-safe) skillet until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Wipe out the pan.
Preheat oven to 375°F.
Prepare the roux: Melt 5 tbsp of butter in the now-clean skillet. Add in ¼ cup onion and a sprinkle of salt, and sauté for a couple of minutes until softened. Then, add in 2 cloves garlic.
Stir in ¼ cup flour until the mixture becomes pasty.
Gradually pour in 3¼ cups milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
Whisk in ½ cup sour cream.
Take the skillet off the heat. Then, add in 3 cups of cheddar cheese and stir until completely melted and incorporated.
Prepare the casserole: Add the pasta to the skillet and stir to coat. Crumble the bacon and stir half of the crumbles into the macaroni.
In a small saucepan or skillet, melt the remaining 3 tbsp of butter over medium heat.
Add 1 cup panko breadcrumbs and ½ tsp garlic salt, and stir until toasted and golden brown.
Top the the macaroni with the remaining bacon and cheese, and the toasted breadcrumbs.
Bake the casserole: Bake for 15 minutes until the mixture is bubbly and crispy on the edges. Broil for a few minutes for an extra crispy crust. Let the casserole rest for 10 minutes before serving to give it time to set.
Garnish and serve: Top with chopped green onion and/or parsley before serving.
How to Store
This loaded mac and cheese can be prepared (but not baked) up to 2 days in advance. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
Store leftover loaded mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Freeze mac and cheese casserole whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve this indulgent casserole with a green goddess salad and air fryer broccoli, followed by these refreshing lemon bars.
Is the 723cal for 1 serving, which is ?
Yes, the calories are for one serving, which is 1/8 of the pan.
Thank you for sharing. I am going to try this for our Thanksgiving Dinner!
This recipe was delicious! The only issue I had with the recipe is that I had to much macaroni to fit in my cast iron skillet. So, I moved it to my square baking dish. I used Monterey Jack cheese instead of Cheddar because that was what I had on hand. I also used Ritz crackers instead of breadcrumbs. This is a keeper, and I will make it again. Thank you for sharing. Yum!