Empty My Fridge
Loaded Mac & Cheese Recipe!
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
- Boil the macaroni in a large pot of salted water until cooked according to the package directions.
- In a large skillet over medium-high heat, cook the chopped bacon, stirring now and then, for about 5 to 7 minutes until brown and crisp. Remove the bacon and set it aside.
- Lower the heat to medium-low and melt the butter in the skillet. Add the flour and whisk constantly for 30 seconds. Slowly whisk in the milk, then stir in the paprika and garlic powder.
- Add the cheddar and stir constantly for about 1 to 2 minutes, until completely melted.
- Drain the pasta, add it to the skillet and mix until coated with the sauce. Stir in the sour cream and season with salt and pepper to taste.
- Serve right away topped with the bacon, extra cheese, sour cream and sliced green onions. Refrigerate leftovers for up to 3 days.
Summarized from The Domestic Geek's video. Watch it for the details.
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CheeseScallionMilkPastaSour creamBaconCheddar cheeseMacaroni pasta
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