Loaded Mac and Cheese is the most satisfying side dish you’ll ever make! Rich, creamy cheese coats tender macaroni pasta, and it’s all dressed up with plenty of crispy bacon and toasted breadcrumbs. I dare you to try and just have one bite!
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Mac and Cheese with Bacon
Is there anything better than loaded mac and cheese? I don’t think so! This kid-friendly side dish is probably going to be more popular than your entree. If you wanted to make it your entree, go for it, because it makes a comforting and hearty winter meal! There’s no bad way to enjoy this loaded, cheesy, bacon-packed macaroni recipe.
While the bacon is the most stand-out ingredient in this dish, it’s complimented perfectly by the creamy cheese that might just be the best part. Freshly shredded sharp cheddar cheese is mixed with sour cream and a few other ingredients to make the richest cheese EVER!
Keep in mind that if you make this side dish for holidays, it might just get more attention than anything else on the plate. You’ve been warned!
Why You’ll Love this Loaded Mac and Cheese Recipe:
- Cheesy: Calling all cheese lovers! This cheese is far better than anything that could ever come out of a box. Real cheddar cheese is thickened to super rich perfection in this recipe.
- Bacon: Crispy bacon fills every bite of this loaded macaroni and cheese. It makes an already delicious dish even more mouthwatering!
- Easy: This homemade recipe is SO easy to make! You’ll love how simple these step by step instructions are.
Craving even more bacon? Go ahead and toss an extra crispy slice in the mix. It’s your kitchen, you make the rules!
How to Make Loaded Mac and Cheese
You can jump to the recipe card for full ingredients & instructions!
- Cook the macaroni pasta.
- Fry the bacon until crispy, and drain excess grease.
- Sauté onions and garlic in butter, then sprinkle in flour.
- Whisk in milk until thick, and then add in sour cream.
- Stir in 3 cups of cheddar cheese.
- Stir the pasta into the pot to fully coat with the cheese.
- Stir half of the crumbled bacon into the pot.
- Toast the breadcrumbs.
- Top the macaroni with the remaining bacon, cheese, and breadcrumbs.
- Bake.
Loaded mac and cheese is traditional baked mac and cheese loaded with bacon, onion, garlic, and sour cream! It’s kind of like a baked potato in mac and cheese form!
While I really like a classic sharp cheddar, you can also use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese.
Absolutely! You can use any short-shaped pasta, like penne, ziti, shells, or rotini!
If you want a spicier version of this dish, you can add cayenne pepper, crushed red pepper flakes, or Buffalo sauce. You could also add some diced jalapeños directly to the mac and cheese or as a topping.
While you certainly can use pre-shredded cheese, I don’t recommend it. Pre-shredded cheeses are coated in starch to keep them from sticking, but that also makes them more difficult to melt, and the starch can affect the consistency of the sauce. Furthermore, fresh cheeses just taste better.
Supremely cheesy, thick as can be, and full of crispy crumbled bacon…there’s a whole lot to love about this loaded mac and cheese recipe!
Make Ahead Instructions
This loaded mac and cheese can be prepared (but not baked) up to 2 days in advance of when you plan to serve it. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
Storage Instructions
Store leftover loaded mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Freezing Instructions
Freeze mac and cheese casserole whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use any short-shaped pasta, like penne, ziti, shells, or rotini.
- In place of the bacon, you can use store-bought bacon bits, or try pancetta!
- You can use red, white, or yellow onion.
- In place of the sour cream, you can use plain or Greek yogurt.
- You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
- Feel free to substitute crumbled Ritz crackers or Italian breadcrumbs in place of the Panko.
- If you’d prefer, you can top this mac and cheese with another cup of cheddar cheese instead of breadcrumbs before baking.
Tips for the Best Loaded Mac and Cheese
- Generously salt your pasta water; it adds a lot of flavor.
- Cook the pasta al dente; the pasta will continue to cook in the casserole.
- Use room temperature milk and sour cream to prevent curdling.
- Shred the cheese by hand if possible for the best flavor and texture.
- At the end of baking, broil the casserole for a few minutes for an extra crispy crust.
- Let the casserole rest for 10 minutes before serving to give it time to set.
More Cheesy Casseroles We Love
- Broccoli Cheese Casserole
- Mac and Cheese Casserole
- Hamburger Helper
- Chicken Parmesan Casserole
- Cheeseburger Casserole
- Crockpot Potato Casserole
- Cheesy Tater Tot Casserole
Cheese and bacon go together even better than peanut butter and jelly! Combined with tender pasta and buttery toasted breadcrumbs, every bite of this loaded Mac and cheese is as decadent as can be.
More Thanksgiving Side Dishes to Try:
- Crockpot Mashed Potatoes
- Twice Baked Potato Casserole
- Parker House Rolls
- Crockpot Green Bean Casserole
- Bacon Wrapped Green Bean Bundles
- Brown Sugar Glazed Carrots
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Loaded Mac and Cheese Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound dry elbow macaroni (1 box)
- 10 slices bacon
- 8 tablespoons unsalted butter divided (1 stick)
- ¼ cup minced onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3¼ cups whole milk room temperature
- ½ cup sour cream room temperature
- 4-5 cups freshly shredded sharp cheddar cheese divided
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic salt
- Chopped green onion and/or parsley optional, for topping
Instructions
- Cook the pasta to al dente according to package directions.1 pound dry elbow macaroni
- While the pasta is cooking, fry the bacon in a large cast-iron (or other oven-safe) skillet until crispy.10 slices bacon
- Remove the bacon and place it on a plate lined with paper towels to drain. Wipe out the pan.
- Preheat oven to 375°F.
- Melt 5 tablespoons of butter in the now-clean skillet. Add in the onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in the garlic.8 tablespoons unsalted butter, ¼ cup minced onion, 2 cloves garlic
- Stir in the flour until the mixture becomes pasty.¼ cup all-purpose flour
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.3¼ cups whole milk
- Whisk in the sour cream.½ cup sour cream
- Take the skillet off the heat. Then, add in 3 cups of cheddar cheese and stir until completely melted and incorporated.4-5 cups freshly shredded sharp cheddar cheese
- Add the pasta to the skillet and stir to coat.
- Crumble the bacon and stir half of the crumbles into the macaroni.
- In a small saucepan or skillet, melt the remaining 3 tablespoons of butter over medium heat.
- Add in the Panko breadcrumbs and garlic salt, and stir until toasted and golden brown.1 cup Panko breadcrumbs, ½ teaspoon garlic salt
- Top the the macaroni with the remaining bacon and cheese, and the toasted breadcrumbs.
- Bake for 15 minutes until the mixture is bubbly and crispy on the edges.
- Top with chopped green onion and/or parsley before serving.Chopped green onion and/or parsley
Video
Becky’s Tips
- You can use any short-shaped pasta, like penne, ziti, shells, or rotini.
- In place of the bacon, you can use store-bought bacon bits, or try pancetta!
- You can use red, white, or yellow onion.
- In place of the sour cream, you can use plain or Greek yogurt.
- You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
- Feel free to substitute crumbled Ritz crackers or Italian breadcrumbs in place of the Panko.
- If you’d prefer, you can top this mac and cheese with another cup of cheddar cheese instead of breadcrumbs before baking.
- Generously salt your pasta water; it adds a lot of flavor.
- Cook the pasta al dente; the pasta will continue to cook in the casserole.
- Use room temperature milk and sour cream to prevent curdling.
- Shred the cheese by hand if possible for the best flavor and texture.
- At the end of baking, broil the casserole for a few minutes for an extra crispy crust.
- Let the casserole rest for 10 minutes before serving to give it time to set.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Is the 723cal for 1 serving, which is ?
Yes, the calories are for one serving, which is 1/8 of the pan.
Thank you for sharing. I am going to try this for our Thanksgiving Dinner!
This recipe was delicious! The only issue I had with the recipe is that I had to much macaroni to fit in my cast iron skillet. So, I moved it to my square baking dish. I used Monterey Jack cheese instead of Cheddar because that was what I had on hand. I also used Ritz crackers instead of breadcrumbs. This is a keeper, and I will make it again. Thank you for sharing. Yum!