Loaded Mac & Cheese
Made, written & photographed by the creators of the Point
This is another customizable dish. Whatever you'd add to a loaded baked potato, you can add to this!
Our favorites are the classics: green onion, bacon, cheddar cheese, and sour cream.
Some more adventurous options: mushrooms, broccoli, jalapeños, tomatoes, olives
Tell us your suggestions in the comments!
Loaded Mac & Cheese
serves 8 ~ 20
12 oz macaroni pasta, uncooked
4 tablespoons butter
4 tablespoons flour
2 cups milk, plus a few splashes (potentially)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 oz cheddar cheese, shredded (I used half mild and half sharp)
1/2 cup sour cream
6 - 8 slices bacon, cut into pieces
1/2 cup green onions, chopped
Cook your pasta according to package instructions.
While the pasta cooks, begin to fry your bacon pieces. Discard to a paper towel lined plate and set aside.
Once noodles are done, drain and set aside while you make the sauce.
In a large frying pan or skillet, add in your 4 tablespoons butter over medium-high heat. Once melted, sprinkle 4 tablespoons flour into the butter, and constantly whisk until a paste forms. Stir an additional minute or two to cook out the raw flour taste.
Gradually pour in 2 cups milk, whisking the entire time. Sprinkle your seasonings in 1/2 teaspoons each: salt, pepper, paprika. Keep whisking until everything is combined and the milk mixture begins to thicken, about 2 to 3 minutes.
Lower heat to medium-low. Add in your 8 oz of shredded cheddar cheese, and stir until it is melted and incorporated. If your sauce is too thick at this point, add a splash of milk until it has reached the creamy consistency.
Remove your sauce from the burner and stir in 1/2 cup sour cream.
Add your bacon and green onions into your sauce and stir.
Finish by adding in your pasta and letting it warm back up in the hot sauce. Stir until it is all combined.
Top with additional bacon and green onions!