loaded macaroni and cheese recipe

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

The Best loaded macaroni and cheese recipe

I’m so excited to share this loaded macaroni and cheese recipe with you all. This dish has been a staple in our household for years, and it’s a favorite among my family and friends.

The combination of creamy pasta, crispy bacon, and gooey cheese is absolute perfection. I love how this recipe brings people together, whether it’s for a special occasion or just a regular Tuesday dinner.

It’s easy to make and can be customized to suit your taste preferences. My kids adore helping me in the kitchen, especially when we’re making this comforting classic.

We’ve enjoyed this recipe at family gatherings, potlucks, and even as a quick weeknight meal. It’s truly a versatile dish that never fails to impress.

I’ve experimented with various ingredients over the years, but the original recipe remains my top choice. The key to achieving the perfect macaroni and cheese lies in using high-quality pasta, rich cheese sauce, and a blend of textures from the crunchy bacon to the creamy sauce.

I’ve tried other recipes that promise to replicate this iconic dish, but none have come close to matching the flavors and satisfaction of this tried-and-true recipe.

Loaded Macaroni and Cheese

Loaded Macaroni and Cheese

4.5 from 1988 votes

A rich and creamy macaroni and cheese loaded with crispy bacon, sharp cheddar, and a golden breadcrumb topping. This comforting dish is perfect for a hearty family dinner or a crowd-pleasing side.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt

For the Cheese Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Toppings

6 slices bacon
1 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon of salt.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, stirring occasionally.
4Drain the pasta in a colander and set aside.
5While the pasta cooks, place the bacon slices in a cold skillet.
6Set the skillet over medium heat and cook the bacon until crispy, about 6 to 8 minutes, turning once.
7Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cool.
8In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat.
9Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
10Gradually pour in the whole milk while whisking continuously to prevent lumps.
11Continue to cook the sauce over medium heat, whisking often, until it thickens and comes to a gentle simmer, about 4 to 5 minutes.
12The sauce should coat the back of a spoon.
13Remove the saucepan from the heat and stir in the dry mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper.
14Add the shredded sharp cheddar and Gruyere cheeses to the sauce, a handful at a time, stirring until each addition is fully melted and smooth.
15The sauce will be thick and creamy.
16Taste and adjust seasoning if needed.
17Pour the drained macaroni into the cheese sauce and stir until every piece is well coated.
18Fold in the crumbled bacon, reserving about 2 tablespoons for the topping.
19Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
20In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese.
21Sprinkle this mixture evenly over the macaroni and cheese.
22Top with the reserved bacon crumbles.
23Bake the loaded macaroni and cheese in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown and crispy.
24Let it rest for 5 minutes before serving.
25Garnish with chopped fresh parsley.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Skillet
Small bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 35g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 28g

📝Notes

For a spicier version, add 1/4 teaspoon cayenne pepper to the cheese sauce. You can substitute the Gruyere with Monterey Jack or Gouda. To make ahead, assemble the dish without the breadcrumb topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking and increase the baking time by 5 to 10 minutes.

Watch Video Of How Loaded Macaroni and Cheese Works

This loaded macaroni and cheese recipe is always a good idea for any occasion because it is hearty, versatile, and loved by everyone. I make it for birthday parties, holiday dinners, and even casual weeknights when I need something comforting.

It works well for family gatherings because you can double the recipe easily and it feeds a crowd without a lot of fuss. For storage, keep leftovers in an airtight container in the fridge for up to four days.

To reheat, add a splash of milk and warm it in the oven or microwave, and the flavors taste even better the next day. Serve it with a simple green salad or roasted vegetables to round out the meal.

❓ Frequently Asked Questions About Loaded Macaroni and Cheese

Q1: What type of pasta is best suited for this recipe?

The ideal pasta for loaded macaroni and cheese is elbow macaroni. Its shape allows for even coating with the cheesy sauce.

Q2: Can I use different types of cheese?

While I prefer using cheddar and mozzarella for their sharpness and creaminess, you can experiment with other cheeses like Parmesan or Gouda.

Q3: How do I prevent the pasta from becoming mushy?

To avoid overcooking the pasta, cook it until it still has some bite; then drain it immediately.

Q4: Can I prepare the recipe ahead of time?

Yes! You can assemble the macaroni mixture without baking it until you’re ready to serve.

Q5: Is this recipe suitable for vegetarians?

No, since it contains bacon; however, you can substitute it with tempeh or another vegetarian option if desired.

Similar Posts