Empty My Fridge
Loaded Mac & Cheese
Ingredients
- Macaroni pasta · dried1 lb
- Bacon · chopped6 slices
- Butter2 tbsp
- Flour¼ cups
- Milk2 cups
- Paprika½ tsp
- Garlic powder½ tsp
- Cheddar cheese · shredded3 cups
- Sour cream⅔ cups
- Scallion · sliced2
- Salt
- Black pepper · ground
Instructions
- Cook the macaroni in a large pot of boiling salted water according to the package directions.
- Cook the chopped bacon in a large skillet over medium-high heat, stirring now and then, for 5 to 7 minutes until brown and crisp. Remove and set aside.
- Reduce the heat to medium-low and melt the butter in the same skillet. Whisk in the flour for 30 seconds, then slowly pour in the milk while whisking. Stir in the paprika and garlic powder. Add the cheese and stir constantly for 1 to 2 minutes until fully melted.
- Drain the pasta and add it to the skillet, stirring until coated with sauce. Stir in the sour cream and season with salt and pepper to taste.
- Serve right away topped with the bacon, extra shredded cheese, sour cream and sliced green onions.
Summarized from The Domestic Geek's video. Watch it for the details.
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CheeseScallionMilkPastaSour creamBaconCheddar cheeseMacaroni pasta
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