Loaded Mac and Cheese
Loaded mac and cheese combines creamy cheddar and mozzarella pasta with bacon, sour cream and a buttery panko topping.
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 the pasta al dente: The pasta cooks again in the oven, so don't let it get too soft when you boil it or the finished mac and cheese can become mushy.
Shred the cheese yourself: Freshly shredded cheese melts more smoothly into the sauce than packaged shredded cheese.
Keep the sauce below a boil: Once the milk goes in, warm the sauce gently. Boiling it after adding the cheese can make the sauce grainy rather than smooth.
Spread the panko evenly: You want some of that buttery crunch with every serving, so scatter the breadcrumb mixture right to the edges of the baking dish.
Let it sit for a few minutes: I know it's tempting to dig straight in, but giving it a few minutes after baking lets the sauce settle a bit and makes it much easier to serve.
Shred the cheese yourself: Freshly shredded cheese melts more smoothly into the sauce than packaged shredded cheese.
Keep the sauce below a boil: Once the milk goes in, warm the sauce gently. Boiling it after adding the cheese can make the sauce grainy rather than smooth.
Spread the panko evenly: You want some of that buttery crunch with every serving, so scatter the breadcrumb mixture right to the edges of the baking dish.
Let it sit for a few minutes: I know it's tempting to dig straight in, but giving it a few minutes after baking lets the sauce settle a bit and makes it much easier to serve.
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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