A creamy, cheesy Loaded Mac and Cheese is the perfect side dish for any occasion!
Ladies and Gent’s….. what’s the deal with this year moving so quickly? I swear it was just yesterday that I typed up July’s Secret Recipe Club recipe and then here we are day of Group B reveal again.
This month I have had the privilege of stalking An Affair from the Heart written by Michaela. She’s a fellow Midwestern woman who married a farm boy from my home state of Iowa. How cool is that, right?! As I have been browsing Michaela’s site… I found many recipes I plan on trying! I believe I’ve found someone who may have a love of sauerkraut as large as mine. You can find a Reuben Burger, Cream of Reuben Soup, Reuben Pizza and Reuben Stuffed Baked Potatoes to name a few.
If I would’ve kept better track of what day it was I would’ve whipped up a Reuben Pizza, but instead I threw together Loaded Mac and Cheese…. but I didn’t have any green onions to toss in or extra bacon–I know, I know… how in the heck am I out of bacon?! To be honest, life has been so crazy with planning the wedding, the farm, getting an off the farm job and every other thing life throws at me that I whipped together this recipe an hour before it’s due. Good thing I hadn’t cooked supper yet as well, right?!
Well, this Loaded Mac and Cheese is fabulous without the onions and bacon, but I’m sure that piggy added into it would make it even better. Don’t take my word on it though… try it for yourself!
- 8 ounces elbow macaroni, cooked
- 4 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 8 ounces cream cheese, cubed
- 8 ounces mild cheddar cheese, cubed
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh chives, minced
- 2-3 green onions, sliced
- 1/2-1 pound bacon, cooked and crumbled
- Preheat oven to 400*F and grease a 3 quart baking dish.
- Melt butter in a large saucepan and add the flour, whisking until smooth. Allow to cook 2-3 minutes or until it turns "blonde".
- Gradually add milk.
- Whisk continuously, bring to a boil and cook 2-3 minutes.
- Reduce heat and stir in the sour cream and cheeses until smooth.
- Add chives, salt and pepper.
- Add the cooked macaroni, stirring to combine.
- Pour into the prepared dish.
- Bake at 400*F for 15 minutes.
- Remove and top with bacon and green onion.