Featured Wisconsin Cheeses: Monterey Jack, Cheddar
There are few things I find more indulgent than a fully-loaded baked potato, or more comforting than a rich macaroni and cheese. This recipe brings those two delicious tastes together in one decadent dish. The sour cream, Wisconsin Cheddar Cheese and crunchy bacon pieces are a delectable companion to this otherwise classic pasta dish. Dig in and enjoy!
Fully Loaded Baked Potato-Style Mac & Cheese
Serves 8 – 10
1 pound center cut bacon
1 16-ounce box elbow macaroni
1 cup milk
2 cups (16 ounces) sour cream
1 teaspoon garlic salt
1 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 cups (8 ounces) Wisconsin Cheddar Cheese, shredded and divided
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, shredded
2 tablespoons chives or green onion, chopped
Fry bacon until crisp; drain and crumble. Set aside. Preheat oven to 350°F. Cook pasta according to al dente package directions. Drain well; set aside.
In large bowl, combine milk, eggs, sour cream, garlic salt, white pepper, onion powder and paprika. Whisk together until mixed well. Stir in cooked pasta and cheeses, reserving 1 cup Cheddar. Pour into a deep baking dish. Sprinkle remaining Wisconsin Cheddar evenly over the top.
Bake 20-25 minutes. Remove when edges are golden brown. Let macaroni and cheese set 10 minutes; then garnish with crumbled bacon and chopped chives or green onion.
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