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Creamy Loaded Mac and Cheese for Two

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A quick and easy creamy loaded mac and cheese recipe perfect for cozy nights, made with a blend of cheeses and topped with crispy bacon, green onions, and toasted breadcrumbs.

Ingredients

Scale
  • 6 ounces elbow macaroni (about 1 ½ cups)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, cooked crisp and chopped
  • 2 green onions, thinly sliced
  • ¼ cup panko breadcrumbs
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170 grams) of elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside, reserving about ¼ cup of pasta water for the sauce if needed.
  2. While pasta cooks, crisp 4 slices of bacon in a skillet over medium heat (about 6-8 minutes). Transfer to paper towels to drain and chop once cool. In the same skillet, add 1 tablespoon olive oil or melted butter and toast ¼ cup panko breadcrumbs until golden brown (2-3 minutes). Stir frequently to avoid burning. Remove from heat and mix breadcrumbs with bacon and sliced green onions.
  3. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted, whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly until bubbly and slightly golden.
  4. Slowly pour in 1 ½ cups warm whole milk while whisking to avoid lumps. Continue whisking and cook for 4-5 minutes until the sauce thickens and coats the back of a spoon. If it gets too thick, stir in a splash of reserved pasta water to loosen.
  5. Lower the heat to low, then add 1 cup sharp cheddar and ½ cup Monterey Jack cheese, stirring until melted and silky. Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and freshly ground black pepper to taste. Keep the sauce on low so the cheese doesn’t seize up.
  6. Add the drained macaroni to the cheese sauce and stir well to coat every piece. If the mixture seems too thick, add a little more warm milk or pasta water to get that creamy consistency you want.
  7. Divide the mac and cheese into two bowls and generously sprinkle the loaded bacon, breadcrumb, and green onion topping over each.

Notes

Warm the milk before adding to the roux to prevent lumps. Whisk constantly when making the roux and adding milk. Grate your own cheese for smoother sauce. Cook pasta just shy of al dente as it softens in the sauce. Toast breadcrumbs in bacon fat for extra flavor. Keep heat low when melting cheese to avoid graininess. Add a splash of pasta water if sauce is too thick. For extra creaminess, add a tablespoon of cream cheese at step 5.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, loaded mac and cheese, easy dinner, comfort food, bacon mac and cheese, stovetop mac and cheese

Find it online: https://prismtaste.com/creamy-loaded-mac-and-cheese-for-two-easy-homemade-recipe-for-cozy-nights/