Description
This Loaded Mac and Cheese recipe combines creamy, cheesy pasta with crispy bacon and a buttery, crunchy breadcrumb topping. Perfectly baked to bubbly perfection and topped with fresh herbs, it’s a comforting crowd-pleaser ideal for family dinners and gatherings.
Ingredients
Scale
Pasta and Meat
- 1 lb. dry elbow macaroni (1 box, or any short shape pasta)
- 10 slices bacon (bacon bits or pancetta can be substituted)
Sauce
- 8 tbsp unsalted butter, divided (1 stick)
- ¼ cup minced onion (any type)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3¼ cups whole milk, room temperature
- ½ cup sour cream, room temperature (plain or Greek yogurt also work)
- 4-5 cups freshly shredded sharp cheddar cheese, divided (hand grated if possible)
Topping
- 1 cup panko breadcrumbs (crumbled Ritz crackers or Italian breadcrumbs are options)
- ½ tsp garlic salt
- Chopped green onion and/or parsley (optional, for topping)
Instructions
- Cook Pasta: Cook the macaroni to al dente according to package directions. Drain and set aside.
- Fry Bacon: In a large cast-iron or oven-safe skillet, fry the bacon slices until crispy. Remove bacon and drain on paper towels. Wipe out the skillet for reuse.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the baking step.
- Sauté Onion and Garlic: Melt 5 tbsp of butter in the cleaned skillet over medium heat. Add minced onion and a pinch of salt; sauté for a couple of minutes until softened. Add the minced garlic and cook briefly until fragrant.
- Make Roux: Stir in the flour to the butter, onion, and garlic mixture until it forms a pasty roux.
- Add Milk: Gradually whisk in the whole milk over low to medium heat, stirring continuously until the sauce thickens enough to coat the back of a spoon.
- Incorporate Sour Cream: Whisk in the sour cream to add creaminess and tang to the sauce.
- Add Cheese: Remove the skillet from heat and stir in 3 cups of the shredded cheddar cheese until melted and smooth.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, stirring to fully coat the noodles with the cheese sauce.
- Add Bacon: Crumble half of the cooked bacon and stir it into the macaroni and cheese mixture.
- Prepare Topping: In a small saucepan or skillet, melt the remaining 3 tbsp of butter over medium heat. Add panko breadcrumbs and garlic salt; stir and cook until the crumbs are toasted and golden brown.
- Assemble Casserole: Top the macaroni and cheese with the remaining bacon crumbles, the leftover shredded cheddar cheese, and the toasted breadcrumb mixture.
- Bake: Bake the casserole in the preheated oven for 15 minutes until bubbly and crispy around the edges.
- Broil for Extra Crispiness: For a crunchy crust, broil the casserole for a few additional minutes but watch closely to prevent burning.
- Rest: Let the casserole rest for 10 minutes after baking to set before serving.
- Garnish and Serve: Sprinkle chopped green onions and/or parsley on top as an optional fresh garnish before serving.
Notes
- Use room temperature milk and sour cream to prevent lumps in the sauce.
- If you prefer, substitute sour cream with plain Greek yogurt for a slightly tangier sauce.
- For a different flavor profile, experiment with smoked cheddar or add a pinch of smoked paprika to the sauce.
- The breadcrumb topping can be swapped for crushed crackers or fried onions for variety.
- Bacon bits or pancetta can replace bacon if desired.
- Allowing the casserole to rest after baking ensures cleaner slices and better texture.
