Loaded mac and cheese is an indulgent dish that's filled with macaroni, cheddar cheese, sour cream, and bacon. Rich and creamy, this stove top mac and cheese is ready in just 30 minutes and makes the perfect comfort food meal.
This recipe was great!!! I am a true food/cooking addict, a cult follower of America's Test Kitchen and Christopher Kimball's Milk Street (among other cooking magazines and recipe sites) and let me tell you - this is the absolute BEST mac & cheese I've ever had!!! And it was so easy! ★★★★★ - Christina
Recipe summary
Flavor: Cheesy and rich mac and cheese is loaded with tangy sour cream, crunchy bacon pieces, and fresh green onion.
Better than store bought. Ditch the boxed stuff - it's easier than you think to make a creamy and flavorful mac and cheese at home.
Simple ingredients. A simple cheese sauce is made with butter, flour, milk, cheese, and seasoning. That's it!
Great for: A hearty main dish or side dish for weeknight meals (ready in less than 30 minutes!).
Similar to: Stovetop Mac and Cheese and Buffalo Chicken Mac and Cheese
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Ingredients and substitutions
- Macaroni - Can be substituted with any medium sized pasta. Shells or penne are great options.
- Butter - Can be salted or unsalted.
- All-purpose flour - Necessary to make a roux, along with the butter, which thickens your cheese sauce.
- Seasoning - Salt, pepper, and paprika add flavor to the cheese sauce.
- Milk - Use whole milk for a richer, thicker cheese sauce. A higher fat milk also helps prevent the sauce from getting grainy or curdling. I do not recommend using 1% or skim milk in this recipe. Whole milk can be substituted with half & half for an even richer sauce.
- Shredded cheese - I used sharp cheddar cheese, but gruyere or monterey jack are great alternatives. Buy a block of cheese and grate it yourself for a creamy, smooth sauce. Most pre-shredded cheeses are coated in a powder to prevent clumping. When melted, it adds a grainy texture to the sauce.
- Bacon - Cooked and crumbled bacon can be substituted with store bought bacon pieces.
- Sour cream - Adds tang and creaminess to the cheese sauce.
- Green onion - Adds a bit of crunch and freshness to an otherwise rich and heavy dish.
How to make loaded mac and cheese
- Create a roux with butter and flour, then whisk in the milk and cook until mixture thickens. Add cheese a handful at a time and stir until melted.
- Remove from the heat and add in sour cream.
- Add cooked macaroni and bacon pieces.
- Stir until evenly coated and serve topped with additional bacon and green onions.
Tips and tricks
Best cheese for mac and cheese - I like to use sharp cheddar cheese because it melts easily and has a sharp, tangy flavor. Other great melting cheeses include white cheddar, monterey jack, parmesan, American cheese, and gruyere. If you're interested in learning more, check out this article: 15 Best Cheeses for Mac and Cheese.
Don't overheat your cheese sauce - Too much heat can cause the cheese to split and sauce to get grainy. Instead, keep the heat to low or even remove your pan from the heat while adding the cheese.
Cook pasta to al dente - Cook your pasta to al dente according to your pasta's package directions, which can vary based on the shape and brand. Al dente pasta is cooked through yet firm, and holds its shape. Overcooked pasta is mushy, soft, and can fall apart in a thick cheese sauce.
Storage
Leftovers will keep for 3 to 4 days in the refrigerator. Reheat gently over medium-low heat on the stovetop or in the microwave. You may want to add a splash of milk to rehydrate the sauce. Reheating at too high a heat can cause the sauce to separate.
Frequently asked questions
Grating cheese fresh from a block is best for a creamy, smooth sauce. Pre-shredded cheeses are coated in anti-clumping powders that add a grainy texture to the sauce when melted.
Grainy sauce can happen for a few reasons. Using pre-shredded cheese in a bag can add a grainy texture when melted. Melting cheese at too high a heat can cause it to separate and add texture to the sauce. The fats in whole milk and regular cheese help them to withstand higher heat and are less likely to separate when cooked. Using low fat milk or cheese substitutes can cause your sauce to break more easily.
For more protein, add Juicy Oven Roasted Chicken Breasts or Parmesan Crusted Pork Chops. Loaded mac and cheese can also serve as the main dish with a Garden Salad or Parmesan Roasted Frozen Broccoli on the side.
Recommended
📖 Recipe
Loaded Mac and Cheese
Ingredients
- 6 ounces macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 8 ounces sharp cheddar cheese, freshly shredded
- ¼ cup sour cream
- ½ cup cooked and crumbled bacon, or bacon bits
- 2 green onions
Instructions
- In a pot of boiling, salted water, cook macaroni according to package directions for al dente pasta. Drain and set aside.
- 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.
- 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.
- Add sour cream and stir to incorporate. Add drained macaroni and bacon pieces (optionally, reserve a small amount for topping) and stir to combine.
- Rinse and dice green onions. Plate your macaroni and cheese. Top with green onions and any additional toppings you'd like - reserved bacon pieces, a dollop of sour cream, or more shredded cheddar cheese.
Equipment Recommendations
Notes
- Serving size: This recipe makes 4 servings as a main dish or 6 servings as a side dish. Calories shown are for 4 servings as a main dish.
- Bacon: ½ cup of bacon pieces = about 8 slices of cooked bacon
- Use freshly grated cheese: Freshly grated cheddar cheese from a block is best for a creamy, smooth cheese sauce. Pre-shredded bagged cheeses are coated in anti-clumping powders that will cause your sauce to become grainy when melted.
- Storage: Leftovers will keep for 3-4 days in the refrigerator.
- Reheating: Reheat leftovers carefully over medium-low heat and add a splash of milk to help rehydrate the sauce.
This recipe sounds great but what would you serve it with?? Thanks😃
Hi Hester, loaded mac and cheese works great as a main dish on its own or as a side dish for proteins like roasted chicken, ribs, or pulled pork. You could even add some shredded rotisserie chicken to the mac and cheese to bulk it up a little more!
Can I double or even triple the recipe?!
Hi Syd, I've doubled this recipe before with success. Your sauce may take slightly longer to thicken in step two when doubling or tripling.
This recipe was great!!! I am a true food/cooking addict, a cult follower of America's Test Kitchen and Christopher Kimball's Milk Street (among other cooking magazines and recipe sites) and let me tell you - this is the absolute BEST mac & cheese I've ever had!!! And it was so easy! I cooked my own bacon, used Tilamook sharp cheddar cheese, Barilla elbows, and table salt for the 1/2 tsp salt. Due to main dish delays, the finished mac and cheese sat in a covered saucepan for about 45 minutes - and it was still delicious! We served with extra bacon of course.
Hi Christina - thank you for the glowing review! I'm so glad you enjoyed the recipe.