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loaded Mac and cheese

Loaded Mac and Cheese Recipe

Course: Dinner, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 723kcal
Author: Becky Hardin
Loaded Mac and Cheese is the most satisfying side dish you'll ever make! Rich, creamy cheese coats tender macaroni pasta, and it's all dressed up with plenty of crispy bacon and toasted breadcrumbs. I dare you to try and just have one bite! 
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Ingredients

Instructions

  • Cook the pasta to al dente according to package directions.
    1 pound 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 tablespoons 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 tablespoons 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 tablespoons 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 teaspoon 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.
  • Top with chopped green onion and/or parsley before serving.
    Chopped green onion and/or parsley

Video

Notes

  • You can use any short-shaped pasta, like penne, ziti, shells, or rotini.
  • In place of the bacon, you can use store-bought bacon bits, or try pancetta!
  • You can use red, white, or yellow onion.
  • In place of the sour cream, you can use plain or Greek yogurt.
  • You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
  • Feel free to substitute crumbled Ritz crackers or Italian breadcrumbs in place of the Panko.
  • 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.
  • Cook the pasta al dente; the pasta will continue to cook in the casserole.
  • Use room temperature milk and sour cream to prevent curdling.
  • Shred the cheese by hand if possible for the best flavor and texture.
  • At the end of baking, broil the casserole for a few minutes for an extra crispy crust.
  • Let the casserole rest for 10 minutes before serving to give it time to set.
  • Nutritional information does not include optional ingredients.
Storage: Store loaded mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 723kcal | Carbohydrates: 58g | Protein: 29g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 785mg | Potassium: 419mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1170IU | Vitamin C: 1mg | Calcium: 569mg | Iron: 2mg