Loaded Mac and Cheese
They say ambrosia--milk and honey--was the food of the Greek gods. But after you taste this very freezer-friendly Loaded Mac and Cheese, filled with bacon, sharp cheddar, and just the right amount of paprika, I think you'll agree with me that they had that mixed up with Loaded Mac and Cheese.
Ingredients
- 6 ounces macaroni uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 8 ounces sharp cheddar cheese freshly shredded
- 1/4 cup sour cream
- 1/2 cup cooked and crumbled bacon or bacon bits
- 2 green onions chopped
Instructions
- Boil the pasta: In a large pot of boiling salted water, cook the macaroni as per the package instructions until al dente. Drain well and set aside.
- Make the roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth paste.
- Create the sauce: Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens slightly, about 1-2 minutes.
- Add flavor and cheese: Lower the heat and stir in the salt, paprika, and black pepper. Add the shredded cheddar cheese and stir until melted and smooth.
- Combine and add extras: Remove the sauce from heat. Mix in the sour cream until well incorporated. Fold in the cooked macaroni and bacon, reserving some bacon for garnish if desired.
- Garnish and serve: Transfer the mac and cheese to serving plates. Sprinkle with chopped green onions and the reserved bacon bits. Serve hot and enjoy!
Nutrition
Calories: 571kcalCarbohydrates: 40gProtein: 28gFat: 33gSaturated Fat: 19gSodium: 1117mgFiber: 2g
Tried this recipe?Let us know how it was!