Loaded Mac and Cheese (Print Version)
# Ingredients:
01 -
6 ounces macaroni, uncooked
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1 cup whole milk
05 -
½ teaspoon salt
06 -
¼ teaspoon paprika
07 -
⅛ teaspoon black pepper
08 -
8 ounces sharp cheddar cheese, freshly shredded
09 -
¼ cup sour cream
10 -
½ cup cooked and crumbled bacon or bacon bits
11 -
2 green onions, diced
# Instructions:
01 -
In a pot of boiling, salted water, cook macaroni according to package directions for al dente pasta. Drain and set aside.
02 -
In a saucepan over medium heat, melt butter. Add flour and whisk to combine, creating a paste. Cook for 1 minute. Add milk and whisk constantly to combine. Continue cooking for about 1-2 minutes, or until mixture thickens slightly.
03 -
Reduce heat to low. Add salt, paprika, and pepper. Stir to combine. Add shredded cheese and stir until cheese is melted and fully incorporated. Remove from heat.
04 -
Add sour cream and stir to incorporate. Add drained macaroni and bacon pieces (optionally, reserve a small amount for topping) and stir to combine.
05 -
Rinse and dice green onions. Plate your macaroni and cheese. Top with green onions and any additional toppings you'd like, such as reserved bacon pieces, a dollop of sour cream, or more shredded cheddar cheese.
# Notes:
01 -
This recipe makes 4 servings as a main dish or 6 servings as a side dish. Calories are for 4 servings as a main dish.
02 -
½ cup of bacon pieces is equivalent to about 8 slices of cooked bacon.
03 -
Use freshly grated cheddar cheese for a smooth, creamy cheese sauce. Pre-shredded cheese may cause graininess due to anti-clumping powders.
04 -
Leftovers can be stored in the refrigerator for 3-4 days. Reheat gently over medium-low heat and add a splash of milk to rehydrate the sauce.