loaded mac and cheese recipe

Written ByJenny Smyth Posted on
loaded mac and cheese recipe
Jump to Recipe Jump to Video Print Recipe

The Best loaded mac and cheese recipe

I’m so excited to share this loaded mac and cheese recipe with you all. This dish is a classic comfort food that never fails to bring a smile to my face. It’s a staple in our household, and I’m sure it will be in yours too.

The origins of macaroni and cheese date back to the 18th century, when it was first served at the English court of King Richard II. The dish quickly became popular throughout Europe and was introduced to America by Thomas Jefferson, who brought back a pasta machine from Italy and made his own macaroni from scratch. Over time, the recipe has evolved to include various toppings such as bacon, ham, and even lobster.

But the core of the dish remains the same – a creamy sauce coating perfectly cooked pasta. When I make this recipe for my family, they always ask for seconds (and sometimes even thirds!) It’s a crowd-pleaser, for sure.

The key to making a great mac and cheese is using high-quality ingredients, including real butter and heavy cream. Don’t even get me started on the importance of using aged cheddar – it makes all the difference in flavor. And let’s not forget about the pasta itself; I like to use cavatappi or shells because they hold onto the sauce so well.

Now, I know what you’re thinking: ‘Is this really worth making?’ And my answer is, absolutely! Not only is it delicious, but it’s also incredibly easy to make.

Just cook your pasta, mix your sauce ingredients together, combine them in a baking dish, and voila! You have a meal that’s sure to satisfy even the pickiest of eaters.

Loaded Mac and Cheese

Loaded Mac and Cheese

4.9 from 1259 votes

This loaded mac and cheese is a rich and creamy casserole packed with sharp cheddar, crispy bacon, and a crunchy breadcrumb topping. It is the ultimate comfort food for family dinners or potlucks.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Pasta and Cheese Sauce

1 lb elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika

For the Toppings

6 slices bacon, cooked and crumbled
1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 8 minutes, then drain and set aside.
4In a medium saucepan over medium heat, melt 4 tablespoons of butter.
5Whisk in the flour and cook for 1 minute until the mixture is golden and bubbly.
6Gradually pour in the milk and heavy cream while whisking constantly to avoid lumps.
7Continue whisking the sauce over medium heat until it thickens enough to coat the back of a spoon, about 5 minutes.
8Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth.
9Season with salt, pepper, garlic powder, and paprika.
10Combine the cooked macaroni with the cheese sauce in the large pot, stirring until every piece is coated.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
12Sprinkle the crumbled bacon over the top.
13In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter until the crumbs are moistened.
14Sprinkle the breadcrumb mixture evenly over the mac and cheese.
15Bake for 20 to 25 minutes until the top is golden brown and the sauce is bubbly around the edges.
16Remove the dish from the oven and let it rest for 5 minutes.
17Garnish with fresh parsley before serving.
18The mac and cheese will be creamy inside with a crunchy, savory crust.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Frying pan

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 22g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier version, add 1/2 teaspoon cayenne pepper to the cheese sauce. You can substitute the bacon with cooked sausage or omit it for a vegetarian dish. The mac and cheese can be assembled a day ahead and refrigerated; add 10 minutes to the baking time.

Watch Video Of How Loaded Mac and Cheese Works

This loaded mac and cheese recipe is perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

One thing I love about this recipe is its versatility; you can easily customize it to suit your tastes by adding different toppings or using various cheeses.

When reheating leftovers, try adding some extra cream or milk to restore that silky texture we all love so much about macaroni and cheese.

❓ Frequently Asked Questions About Loaded Mac and Cheese

1. What type of pasta should I use?

For this recipe, I recommend using cavatappi or shells. They hold onto the sauce so well and are easy to find at most grocery stores.

2. Can I use different types of cheese?

Yes, you can experiment with different types of cheese! However, keep in mind that each type will change the flavor profile of your mac and cheese.

3. How do I prevent my mac and cheese from becoming too dry?

Make sure to use enough liquid in your sauce – heavy cream works wonders!

4. Can I add other toppings besides bacon?

Absolutely! Some popular add-ins include ham, lobster, or even diced veggies like carrots or zucchini.

5. Is it possible to make this recipe ahead of time?

You can prepare the sauce up to 24 hours in advance, but assemble and bake just before serving for best results.

Similar Posts