Name: Loaded Mac & Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 pound elbow macaroni; 1/2 cup butter; 1/2 cup flour; 1 teaspoon dried mustard; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 5 cups whole milk OR half & half; 8 ounces block sharp cheddar cheese (shredded); 8 ounces block monterey jack cheese (shredded); 1/2 cup panko bread crumbs; 2 Tablespoon butter (melted); 1/2 package bacon (cooked and crumbled); 1 Tablespoon minced chives; sour cream

The BEST Baked Mac & Cheese! Loaded with sour cream, bacon, and chives and topped with buttery bread crumbs, this Loaded Mac & Cheese is deliciously creamy and guaranteed to be a family favorite!

Deliciously creamy Baked Mac & Cheese, loaded with sour cream, bacon, and chives and topped with buttery bread crumbs. The BEST mac & cheese ever....sure to become a family favorite!

Homemade Mac ‘n Cheese! It’s one of the most well-loved recipes of all time… and this recipe is an old family favorite. I’ve made it countless times, with a few minor tweaks and the addition of sour cream, bacon, and chives. Because let’s be honest… old family recipes are favorites for a reason! And LOADED makes everything better.

Table of Contents

The only requirement for this recipe is that you like your mac & cheese creamy. Because this is the creamiest mac & cheese ever! Everyone who tries it says it’s the best they’ve ever had… and let’s just say I couldn’t agree more.

It makes a delicious dinner the whole family will love, and it’s especially perfect for feeding a big crowd. And even though it’s SO delicious right out of the oven, it also reheats well! What’s not to LOVE!?

what you’ll need for this recipe

Macaroni – I used 1 pound elbow macaroni as the base of this recipe. Feel free to substitute any type of noodles you enjoy.

Butter – I added 1/2 cup butter to the cheese sauce for that rich, buttery flavor mac & cheese is known for. Use either salted or unsalted butter.

Flour – I also added 1/2 cup all purpose flour to thicken the sauce. Make it gluten free by substituting almond flour.

Seasonings – I kept the seasonings simple with 1 teaspoon dried mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Feel free to add additional seasonings if you’d like.

Milk – I added 5 cups whole milk to the sauce. When it comes to milk, higher fat content will lead to a creamier mac & cheese. You can also use half & half.

Cheese – I used 8 ounces of sharp cheddar cheese and 8 ounces of monterey jack cheese, shredded. For best results, buy blocks of cheese instead of shredded cheese as shredded cheese contains anti-caking agents that keep it from melting as well.

Toppings – For the toppings, I used 1/2 cup panko breadcrumbs, 2 Tablespoons of butter, 1/2 package of bacon, 1 Tablespoon minced chives, and a drizzle of sour cream.

what’s the best cheese for mac & cheese?

The best cheese is any cheese you enjoy! I like to use a blend of cheeses for maximum flavor and interest level. Cheddar, Mozzarella, Gouda, Fontina, and Monterey Jack are all delicious options!

how to make loaded mac & cheese

Cook the noodles. In a large pot, cook macaroni in salted water according to package instructions. Rinse with warm water and drain completely. Rinse with warm water and drain completely.

Make the roux. In a large saucepan, melt the butter over medium-low heat. Whisk in the flour and continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden brown. Stir in mustard powder, salt, and pepper.

Add the remaining ingredients. Slowly add the milk. Cook, stirring constantly, over medium heat until thickened to the consistency of gravy and bubbly. Remove from heat; add cheese and stir until melted.

Combine. Combine the cheese sauce with the cooked macaroni; pour into greased 9×13 inch casserole dish. Combine bread crumbs and melted butter; sprinkle over mac & cheese. Bake at 375 degrees 20-30 minutes or until bubbly. Remove from oven; top with crumbled bacon, chives, and sour cream.what’s the best cheese for mac & cheese?

Recipe Variations & Substitutions

Use penne any type of pasta in place of macaroni
Substitute pepper jack for the monterey jack cheese
Substitute green onions for the chives
Add additional seasonings, such as onion powder, garlic powder, smoked paprika, or cayenne
Use any blend of cheeses
Substitute any toasted breadcrumbs for the panko crumbs
Stir in cream cheese for extra creaminess
Top it with grilled chicken or any of your favorite proteins

storing & reheating

Leftover Mac & Cheese can be stored, covered, in the refrigerator for 3-4 days. To reheat it in the pan, cover with foil and bake at 375° for 45 minutes – 1 hour, until warm. To reheat a smaller amount, transfer to a smaller dish and heat in the oven or microwave until heated through. You can also freeze mac & cheese by covering it tightly with plastic wrap and aluminum foil, then placing it in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then bake at 375° for 45 minutes – 1 hour.

More LOADED Recipes to Try

Here are some more of our favorite loaded recipes!