Loaded Mac – N – Cheese Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a medium pot with a pinch of salt. Add elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs flour and whisk continuously for 1–1½ minutes until bubbly and lightly golden (do not brown).

Add liquids

Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream, whisking constantly to eliminate lumps. Bring to a gentle simmer for 2–3 minutes until sauce thickens slightly.

Finish cheese sauce

Reduce heat to low. Whisk in 2 tbs softened cream cheese until melted. Stir in 1 cup sharp cheddar, 1/2 cup medium cheddar and 1/2 cup monterey jack a handful at a time, stirring until melted and smooth. Add 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, 1/2 tsp Dijon and 1/4 tsp Worcestershire. If sauce is too thick, add up to the reserved 1/4 cup pasta water, 1 tbs at a time, until smooth and saucy.

Combine pasta and sauce

Add drained macaroni to the sauce and fold gently until evenly coated. Keep warm over the lowest heat for 1–2 minutes, stirring, then remove from heat.

Choose one protein. For brisket: warm 6 oz shredded brisket in a small saucepan with 1 tbs water or warmed BBQ sauce over low heat until just heated through, 3–4 minutes. For pulled pork: warm 6 oz pulled pork similarly with a splash of its sauce. For sausage: slice and brown 6 oz smoked sausage in a skillet over medium heat 3–4 minutes until edges are crisp. Keep warm.

If using pre-smoked meats, avoid overcooking—just heat through so they remain moist and tender.

Combine 1/2 ripe avocado, 1/4 cup packed cilantro leaves, 2 tbs plain Greek yogurt, 1 tbs lime juice and 1/4 tsp salt in a small blender or food processor. Blend until smooth, adding 1 tsp water if needed to reach a drizzling consistency. Taste and adjust salt or lime as desired.

Whisk together 3 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp lime juice, 1/2 tsp minced garlic and 1/8 tsp salt in a small bowl until smooth. Adjust chipotle quantity to taste for heat.

Crisp bacon: If bacon not yet cooked, pan-fry 2 slices over medium heat until crisp, about 6–8 minutes, flipping once. Drain on paper towels and crumble.

Fry jalapeño slices (if making fresh): Heat 2 tbs neutral oil in a small skillet over medium-high. Fry jalapeño slices in batches until blistered and edges brown, about 1–2 minutes per side. Drain on paper towels and lightly salt.

Plate: Spoon a generous portion (about 1 to 1 1/4 cups) of mac & cheese into a serving bowl. Top with your warmed protein (6 oz). Sprinkle crumbled bacon, 2 tbsp sliced scallions, 2 tbsp chopped cilantro, 2 tbsp cotija and 1/4 cup fried jalapeño slices evenly over the top.

Drizzle: Dot or zigzag 1–2 tbs avocado cilantro crema and 1–2 tbs chipotle aioli over the finished dish. Finish with an extra pinch of smoked paprika or cracked black pepper if desired.

Serve immediately while hot so cheese is gooey and toppings are crisp.