Loaded Mac and Cheese
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I love to experience life through food. It is such a wonderful way to connect with the people around us: family, friends and neighbors. Home cooked meals are all about sharing and savoring (with a side a swagger) and a huge helping of fun.
Thanksgiving Side Dishes
How to make Mac and Cheese creamier
Him: “I just like Mac and cheese.”
Them: “Oh I bet your mom makes that amazing!”
Him: “yeah, it comes in a box.”
Bacon Mac and Cheese
For this recipe we are using Skinner Large Elbow pasta because Skinner is about bucking the norm, charging down the unbeaten path, and shaking things up. That’s why no normal Macaroni recipe will do.
Al dente noodles
NOTE: for the best texture, do not overcook your pasta! Cook until just barely al dente then drain and prepare the rest of dish according to the recipe.
How to make Mac and Cheese from scratch
- Use oil in the water you cook the pasta in to avoid sticking. And when you drain them rinse well with very cold water to stop the cooking process.
- This dish is best when served immediately. Though all ingredients CAN be pre-prepped so that all you need to do is bake it at the time of the meal.
- I bake this in a skillet pan: if you do not have a skillet pan then I suggest a 9×13 casserole dish. When using the casserole dish instead of the skillet pan, there will be more surface area to cover on the top of the pasta, so I would double the amount of potato chips you are using.
- Tip: Substitute bacon with sundried tomatoes for vegetarian option.
Enough talk, let’s eat!
Recipe for Loaded Mac and Cheese:
- 12 oz Skinner® Large Elbow Noodles
- 2 tbsp butter cut into cubes
- 1 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups Cheddar cheese, shredded and divided
- 8 oz brick-style plain cream cheese, cut into cubes
- 1/2 cup bacon, cooked, chopped and divided
- 2 tbsp fresh chives, finely chopped
- 1/3 cup Parmesan cheese, grated
- 1/3 cup plain potato chips, crushed
- Preheat oven to 400?F.
- Cook pasta according to package directions; drain, reserving 1 1/3 cups pasta water.
- In the same pot, melt butter and stir in pasta and pasta water to coat.
- Toss in sour cream, salt and pepper until well coated.
- Stir in Cheddar, cream cheese, 1/3 cup bacon and chives until well combined.
- Transfer to greased large cast iron skillet.
- Sprinkle with Parmesan, potato chips and remaining bacon.
- Bake for 15 to 20 minutes or until golden and bubbling.
- Serve immediately.
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