Loaded Mac and Cheese

A white bowl filled with mac and cheese topped with green onions and bacon.

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Heather

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.

Video

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.

Nutrition