Loaded Baked Potato Mac Recipe

Bake the potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes, pat dry, and pierce each a few times with a fork. Rub with 1 tsp olive oil and a light sprinkle of salt. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes until fork-tender. Remove and let cool slightly.

Cook the pasta

While potatoes bake, bring a large pot of salted water to a boil. Add elbow macaroni and cook 1–2 minutes less than package directions so it's slightly underdone (about 7–8 minutes depending on pasta). Drain and set aside.

When potatoes are cool enough to handle, slice open and scoop out the flesh into a bowl, leaving the skins for optional topping or discard. Mash the potato flesh until mostly smooth with a few small lumps; you should have about 1.5–2 cups mashed potato.

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to a paper towel–lined plate and crumble when cool. Reserve about 1 tablespoon bacon fat; discard the rest or save for another use.

Thinly slice green onions (or chives) and set aside. Preheat oven broiler for finishing later (or keep oven at 375°F if you prefer baking instead of broiling).

Make a roux and cheese sauce

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook 1–2 minutes until bubbly and slightly golden (no browning). Gradually whisk in 1.5 cups whole milk, smoothing lumps, and cook until sauce thickens and coats the back of a spoon, 4–6 minutes. Remove from heat and stir in 1.5 cups shredded cheddar and 0.5 cup shredded mozzarella until smooth. Season with 0.5 tsp black pepper, 0.5 tsp smoked paprika (optional), and 0.5 tsp salt (adjust to taste).

Stir the mashed potato into the cheese sauce until fully incorporated. Fold in the cooked pasta and 3 tbsp sour cream until mixture is creamy and uniform. Taste and adjust seasoning with additional salt or pepper as needed.

Preheat oven to 375°F (190°C) if not already. Lightly butter or spray a 9x9-inch baking dish (or equivalent). Transfer the mac-and-potato-cheese mixture to the dish and smooth the top.

Sprinkle remaining 0.5 cup cheddar and 0.5 cup mozzarella over the top. Scatter crumbled bacon (reserve a tablespoon for garnish) evenly over cheese. If using, mix panko with 2 tbsp grated parmesan and a little melted butter or bacon fat, then sprinkle over the top for a crunchy finish.

Bake uncovered 15–20 minutes until cheese is bubbly and edges are golden. For a browned top, broil 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Dollop the remaining reserved sour cream (or additional if desired) on individual servings and top with sliced green onions (chives) and the reserved bacon crumble.

Serve warm as a hearty side or main. Leftovers keep refrigerated up to 3 days; reheat covered in a 350°F (175°C) oven until warmed through.