Loaded Mac and Cheese
Upgrade to this loaded mac and cheese; you'll never want to make it any other way.
Servings: 5
Equipment
- Pot Large
- Dutch Oven 7-Quart
Ingredients
- 16 Ounces elbow pasta but can be any shape
- 10 Tablespoons butter
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon chives dry
- 1 Teaspoon salt
- 1 Teaspoon dried parsley
- ½ Teaspoon black pepper freshly ground
- ½ Teaspoon ground paprika
- 4 Tablespoons all purpose flour
- 1 Cup chicken broth
- 3 Cups milk
- 3 Cups cheddar cheese shredded
- 1 Cup mozzarella cheese shredded
- ¼ Cup sour cream
- 6 Strips bacon cooked and chopped, plus more for garnish
- 1 Cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F.
- Grease a 13 x 9-inch baking dish with butter, oil or nonstick spray. Set aside.
- Cook the pasta according to the directions on the box. Set aside.
- In a 7-quart pot or Dutch oven over a medium heat, melt 6 tablespoons of butter.
- Add the onion, powder, garlic powder, chives, salt, parsley, pepper, and paprika. Stir well.
- Add the flour and whisk with the seasoned butter until you have a thick paste.
- Add the chicken broth. Mix well and cook for 3 or 4 minutes.
- Stir in the milk and cook for a few minutes. Don’t let it boil, just make sure the whole mixture is warm.
- Add in the cheddar and mozzarella cheeses and mix until melted.
- Add the drained, cooked pasta. Mix well so all the pasta is coated with the cheese sauce.
- Add the sour cream and bacon. Mix well
- Pour the pasta into the prepared baking dish and spread it out evenly.
- In a mixing bowl, add 4 tablespoons of melted butter to the breadcrumbs. Mix well.
- Spread evenly on top of the pasta and add bacon if you want for topping.
- Bake for 15 to 18 minutes or until the top is golden, and then serve immediately.
Notes
Cook pasta al dente: To prevent mushy pasta cook it until al dente, as it will continue to cook in the oven.
Use good quality cheese: Go for high-quality cheese for the best flavor and meltability. Freshly shredded cheese melts better than pre-shredded options.
Layer the toppings: For added texture, mix some of the breadcrumbs with the cheese before topping the pasta, and then add more breadcrumbs on top for crunch.
Let it rest: After baking, let the mac and cheese sit for a few minutes before serving. This allows it to set up and makes it easier to serve.
Make it ahead: You can prepare the mac and cheese and store it in the fridge before baking. Just add an extra few minutes to the baking time if cooking from cold.
Use good quality cheese: Go for high-quality cheese for the best flavor and meltability. Freshly shredded cheese melts better than pre-shredded options.
Layer the toppings: For added texture, mix some of the breadcrumbs with the cheese before topping the pasta, and then add more breadcrumbs on top for crunch.
Let it rest: After baking, let the mac and cheese sit for a few minutes before serving. This allows it to set up and makes it easier to serve.
Make it ahead: You can prepare the mac and cheese and store it in the fridge before baking. Just add an extra few minutes to the baking time if cooking from cold.
Nutrition
Calories: 897kcal | Carbohydrates: 93g | Protein: 41g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 1410mg | Potassium: 604mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1299IU | Vitamin C: 0.3mg | Calcium: 866mg | Iron: 2mg
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